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Chef’s RECIPE@ホーム

Sea squirt Chowder

Raw Seafood (Sashimi)

Soup

Wine

Sea squirt brings lots of flavor with scent of ocean. Try this creamy and rich seafood soup. Kids love this.

Processed seafood used

三陸へそほや

株式会社三陸オーシャン（宮城県）

詳しくはこちら

Processed seafood used

John Amado

Originally from Los Angeles, John Amado is a Southern California based educator and musician. He has degrees in literature and law, and is proud of his Mexican-American heritage. In addition to music, his passion is cooking and he especially loves cooking in the Southwestern, Mexican style. He lives part time in Baja, Mexico.

Servings
Serving 2
Cooking time
15 min
Total servings
Serving 2
Cooking time
15 min

Ingredients

Sea squirt
6 pieces
Onion
1/4
Carrot
30g
Potato
50g
Flour
1 tbsp
Water
150ml
Milk
250ml
Chickin or Vegetable bouillon
1/2 cube
Butter
5g
Salt, Pepper
To taste
Olive oil
1 tsp
Baguette
2
Parsley
for garnish

Directions

  1. Peel skin of carrot and potato
  2. Cut carrot and potato into 1cm cube, then saute with butter.
  3. Once onion becomes translucent, add flour and keep frying.
  4. Wait until it all blends in the pan. Then add water and boil.
  5. When potato is cooked, add sea squirt, milk, bouillon, and salt/pepper. Let it simmer.
  6. Turn the heat off before boiling. Serve with a sliced baguette and parsley for garnish.

Remarks

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