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SLOW
COOKER RECIPE:
Newfoundland Chowder
1-lb boneless salt cod
3-tbsp butter
1-spanish onion, large white onion or 2 cooking onions, chopped
1-large leek, chopped
3-carrots, diced
3-stalks celery, diced
3 or 4-potatoes, peeled and diced
1-bay leaf
Few sprigs fresh thyme, or 1/2-tsp dried thyme
1/2-tsp white pepper
Pinch nutmeg
Pinch cayenne pepper
1-lb peeled deveined shrimp or scallops
1/3-cup chopped parsley
1-cup whipping cream
Soak fish at room temperature, changing water several times, for 24
hours
Drain, cut into chunks and place in slow cooker
Melt butter over medium-high heat in a large skillet
Sauté onion and leek until softened, about 10 minutes
Scrape into slow cooker
Add carrots, celery, potatoes, bay leaf, thyme, white pepper,
nutmeg, cayenne and 7-cups water
Cook until vegetables are tender, about 8 hours on low or 4 hours on
high
Remove bay leaf and thyme
Stir in shrimp and parsley; cook on high until shrimp are cooked
through, about 5 to 10 minutes
Meanwhile, in saucepan, bring whipping cream to boil, stir into
chowder
Add salt to taste
Makes 8 to 12 servings
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SLOW COOKER RECIPES
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