How to Make Seafood Chowder With Half & Half

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Making seafood chowder with half and half is a wonderful way to put a nice twist on a Latin dish. Make seafood chowder with half and half with help from an experienced private chef in this free video clip.

Part of the Video Series: Latin-Twisted Dishes
Promoted By Zergnet


Video Transcript

Hello, everyone. My name is Neil Fuentes. Welcome back. I'm so glad to have you here in my kitchen. And, today, we're gonna talk about seafood chowder, but remember, this is Latin Twisted Dishes with Neil Fuentes. So, we're gonna add a little Latin Twist into this beautiful dish. The first thing we're going to do is we're gonna grab a little bit of olive oil and we're gonna add it to the pan. Once our olive oil is nice and hot, we're gonna add our onions and our celery. We're gonna let those sweat for about five to 10 minutes, until they're nice and translucent. We're going to add the clams, we're gonna add the potatoes, and we're gonna add the scallops to that. And, we're going to add a little bit of fresh thyme, and then we add some white wine. Once the white wine has dissolved, and also actually disappeared, because it's gonna evaporate, and then we're gonna cook that for about 20 minutes until, or until the potatoes are nice and soft. And, by the way, you can use any type of potato that you want. Once the potatoes are nice and soft, then we add the cream and we add the clam juice, and we're gonna let that cook for about five more minutes. When that is done, we're gonna chop our beautiful caso fresco, over here, in nice squares, and we're gonna add it to the soup. And, then, we add a little cilantro to finish the soup, which is gonna give it a nice aroma. And, ladies and gentlemen, you are ready to eat your seafood chowder.


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