Traditional Fragrant Fish Chowder Cream Soup
Served with potato, white onion, bacon, and black pepper scented, satisfying and pleasant, do you have a reason not to love it?
*Cooking time: 1 hour
*8 servings: 2-4 people
☆All ingredient :
1.Bacon (diced) ～ 2pcs
2.olive oil ~ 1 tbsp
3.Fresh corn ~ 3pcs
4.Medium onion (diced) ~ 1pc
5.Medium potatoes (peeled and diced) ～ 2pcs
6.Medium-sized carrots (peeled and diced) ～1pc
7.Garlic (chopped) ～ 2pcs
8.Bay lea ～ 2pcs
9.All-purpose flour ～ 15g
10.Vegetable broth or chicken broth ～ 500ml
11.water ～ 100ml
12.milk ～ 250ml
13.Heavy cream ～ proper quantity
14.Pansy ～ proper quantity
15.Salt and black pepper ～ proper quantity
☆All cooking steps :
STEP:01
Wash the vegetables, cut out the corn kernels with a knife and put them in a bowl.
Put the corn core into the soup pot, add clear chicken broth (or vegetable broth) and water.
STEP.02.
Cover the pot and cook over medium-high heat for at least 10 minutes.
STEP.03
Take out the corn kernels and set aside the corn clear chicken soup.
STEP.04.
In the same soup pot, heat a little olive oil over medium heat. Add bacon and cook
2-3 minutes to golden brown.
STEP.05
Add onions and carrots and cook for 3-5 minutes until the onions are soft.
Add potatoes and garlic and fry for 2 minutes.
STEP.06
Add all-purpose flour and bay leaf, mix well.
STEP.07
Add corn clear chicken soup, turn to medium-low heat, cover and cook for 15 minutes.
STEP.08
Add the corn kernels, turn to medium heat and cook for about 5 minutes.
STEP.09
Add milk, cream, salt and black pepper, and mix well.
STEP.10
Put the pansy on it and eat.
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