AuthorBiteSized

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Yields1 Serving
Total Time1 hr
Seafood Stock





Chowder Soup














Seafood Stock
1

Separate shrimp heads and shells from the meat and place them in bowls. Set shrimps aside in the 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
4

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 the flour and stir until well combined, making sure there are no lumps of flour. Cook for a few minutes.

5

Add stock, fresh milk, bay leaves, and kasubha. Boil until potatoes are tender.

6

Mix in pepper, sugar (optional), and heavy cream until well combined.

7

Mix in tahong. Add tanigue and shelled shrimp meat on top. Cover and cook for a few minutes, until fish is cooked. Serve hot!

Ingredients

Seafood Stock





Chowder Soup














Directions

Seafood Stock
1

Separate shrimp heads and shells from the meat and place them in bowls. Set shrimps aside in the 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
4

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 the flour and stir until well combined, making sure there are no lumps of flour. Cook for a few minutes.

5

Add stock, fresh milk, bay leaves, and kasubha. Boil until potatoes are tender.

6

Mix in pepper, sugar (optional), and heavy cream until well combined.

7

Mix in tahong. Add tanigue and shelled shrimp meat on top. Cover and cook for a few minutes, until fish is cooked. Serve hot!

Pinoy Seafood Chowder

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