RECIPE: Abalone Chowder

by | Mar 8, 2021 | Abalone, Recipes | 0 comments

This recipe really hits the spot in winter. To me, cold weather calls for a hearty seafood chowder! I initially thought chowder was a smooth, white-ish, creamy soup, but it’s actually a chunky, hearty soup (with a little color allowed!) that’s perfect for wet and chilly days. Here’s my recipe—it turned out delicious! Feel free to improvise; I always do, depending on what I have on hand (which usually means the basics!). But don’t leave out the wine (a glass for the soup and a glass or more for the cook!), the cream, and of course, the abalone. That’s why you should always keep a tin of abalone in the pantry or some in the freezer.

ABALONE CHOWDER

Ingredients:

  • 2 tbsp Butter
  • 1 onion, chopped
  • Pinch or two of dried thyme
  • 1/4 cup flour
  • 1 stalk celery, finely chopped (optional)
  • 1 carrot, finely sliced
  • 500g potatoes, peeled and chopped
  • 1/2 cup corn, cauliflower, or broccoli (your choice)
  • 1/4 tsp fish sauce (less is more—this is potent stuff)
  • 1 liter hot stock (vegetable or chicken)
  • 200 ml abalone sauce (from the tin)
  • 1 can of abalone mince or abalone pieces (or 200g fresh abalone), finely sliced
  • 1 cup marinara seafood mix (optional)
  • 250 ml wine (for the recipe)
  • 200 ml cream

    Method    :
  1. Put on some music and pour yourself a glass of wine.
  2. Fry the chopped onion in the butter, adding the thyme.
  3. Stir in the flour and cook for 1–2 minutes.
  4. Slowly add the stock, stirring constantly (a whisk helps prevent lumps).
  5. Add the vegetables and enjoy the colorful mix.
  6. Add a pinch of fish sauce—remember, a little goes a long way.
  7. Stir in the abalone sauce from the tin (to taste), but keep in mind it adds some salt, so don’t overdo it. Taste as you go.
  8. Add the wine and simmer until the potatoes are just soft.
  9. If you have some marinara mix in the freezer, add it now, along with the drained abalone mince or abalone pieces.
  10. Simmer gently for another 5–10 minutes.
  11. At the end, add the cream and heat through. Taste for salt, pepper, and maybe a dash of chili if you like a bit of heat.
  12. Serve with a squeeze of fresh lemon juice and parsley (I didn’t have fresh, so mine came from the freezer).

With freshly made sourdough bread to accompany the chowder, this becomes a divine meal!

Enjoy!

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