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Recipe: Abalone Chowder
Recipe Category: Main Course Entree Recipes
Similar Categories: Abalone, Chowder
1 quart water
1 teaspoon salt
4 large red potatoes, about 2 pounds
1 pound raw tenderized abalone, cut into 1/4-inch cubes
6 slices bacon, chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
3 cups milk
1 small bay leaf
2 cups Half-and-Half
2 tablepoons sesame oil
In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside.
Heat the water in a 2-quart saucepan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling, then reduce heat and simmer the potatoes until are tender, about 30 minutes. Drain and cool the potatoes, then peel and cut into 1/2-inch cubes and set aside.
In a Dutch oven, over medium-high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes. Reduce to medium heat and stir in milk, flour, 1/2 teaspoon salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in Half-and-Half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 to 13 minutes more.
Garnish with sliced green onion, if desired.
Makes 8 servings
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