|
|
Yield: 1 servings
| Waldine van geffen vghc42a |
| 4 | cups | Fish stock |
| ½ | lb | Scallops |
| ½ | lb | Fish; chunked |
| 2 | cups | Corn |
| 2 | tablespoon | Rice wine |
| 1 | tablespoon | Ginger |
| 3 | tablespoon | Scallions; chopped |
| 1 | tablespoon | Sugar |
| | | Salt and pepper |
| 3 | tablespoon | Chives; chopped |
| 1 | cups | Cooked rice |
| 1 | tablespoon | Parsley; minced |
|
|
|
|
|
Bring stock to a boil. Add scallions and ginger. Simmer a few minutes. Add vinegar, salt, pepper, scallops and fish. Poach until done. Puree a little of the seafood to use as a thickened. Add remaining ingredients. Heat
Your Thai Seafood Chowder is ready. Good luck!
Related recipes: Soups, Seafood, Low-fat, Soup, stew
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
