Thick American chowder was once a simple fishing dish popular in England and France. Since then, the number of its variations has numbered in the dozens. Today I propose to try such a lightweight version on milk instead of heavy cream.
Ingredients
Step-by-step cooking recipe
Chop and fry the bacon until browned, set aside.
In the same pan, fry the chopped carrots with leeks. Add spices, flour and mix.
Pour water and milk into the frying pan, bring to a boil.
Put the mussels and shrimp there, and boil the chowder for another 5-10 minutes.
At the very end, add the bacon and stir.
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