September 5, 2018
Pinoy Seafood Chowder

Makes 6 servings
Preparation and cooking time: 50 minutes


Seafood Stock:
½ kilo shrimps
5 cups water
⅛ cup ginger, sliced and smashed
1 tablespoon salt
1 cup tahong, cleaned

Chowder Soup:
3 tablespoons salted butter
1 cup white onion, minced
Salt, to taste
¼ cup bacon, chopped
1 cup potatoes
¼ cup flour
3 cups seafood stock
1 cup fresh milk
2 pieces bay leaves
1 tablespoon kasubha
Ground black pepper, to taste
Sugar, to taste (optional)
1 cup heavy cream
1 cup tanigue


Seafood Stock:
1. Separate shrimp heads and shells from meat and place in bowls. Set shrimps aside in refrigerator until ready to cook.
2. In a pot, bring water to a boil and add ginger, salt, and tahong. Cook until tahong shells have opened. Remove tahong and set aside.
3. Add shrimp heads and shells to the broth and smash the heads to release more flavor. Simmer for a few minutes and strain broth. Set aside.

Chowder Soup:
1. In a large pot, melt butter and sauté onions then season with salt on medium low heat until soft. Add chopped bacon and cook for a few minutes. Stir in potatoes until well coated. Sift in flour and stir until well combined, making sure there are no lumps of flour. Cook for a few minutes.
2. Add stock, fresh milk, bay leaves, and kasubha. Boil until potatoes are tender.
3. Mix in pepper, sugar (optional) and heavy cream until well combined.
4. Mix in tahong. Add tanigue and shelled shrimp meat on top. Cover and cook for a few minutes, until fish is cooked. Serve hot!