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Barroom Chowder

Chef.Foodie's picture
Ingredients
  Butter 1⁄4 Pound
  Onion/Half leeks and half onion 1 1⁄2 Cup (24 tbs), chopped
  Garlic 3 Clove (15 gm), minced
  Celery 3⁄4 Cup (12 tbs), chopped (Including Some Leaves)
  Cumin seed 3⁄4 Teaspoon (Whole Seed)
  Marjoram 3⁄4 Teaspoon
  Sage 1⁄3 Teaspoon
  Flour 1⁄3 Cup (5.33 tbs)
  Chicken stock/Canned broth 3 Cup (48 tbs)
  Heavy cream 2 Cup (32 tbs)
  Tequila 1⁄2 Cup (8 tbs)
  Cheese 6 Ounce, shredded (Cheddar/Fontina)
  Cilantro 2 Tablespoon, chopped (Coriander)
  Pepper red/Cayenne 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Carrots 3 , half shredded, half cut into ovals
  Lime 2 (Zest)
  Fish 1 Pound, cut in chunks (A Combination Of Your Choice)
Directions

MAKING
1. Take a large pan and add butter into it for melting against moderate heat.
2. Stir-fry onions and garlic for 5 minutes against moderate flame.
3. Add in the mix cumin, sage, and marjoram and continue stirring the ingredients.
4. Add flour with continuous stirring; cook for nearly 3 minutes or until the mix starts bubbling.
5. Now add tequila, cream, and stock into it.
6. Blend all ingredients together.
7. Add cheese into it and stir the mix thoroughly.
8. Add cilantro, nutmeg, and pepper in it. Mix all the items well.
9. Put in carrot and lime zest.
10. Finally include fish chunks and continue cooking until the fish chunks get thoroughly cooked. It will take nearly 10 minutes time.

SERVING
11. Serve the dish immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
6

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