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Maine Fisherman's Chowder
Get the great taste of New England chowder no matter where you are.
Yield: Serves 4
3 tblsp butter or margarine
1 cup yellow onion, diced
1 cup celery, diced
2 cloves garlic, peeled and minced
3 tblsp fresh Italian parsley, minced and divided
1 bay leaf
2 cups low fat milk
1 1/2 cups fresh lobster meat, shredded
1 tsp Worcestershire sauce
1 cup dry white wine
2 cups heavy cream
salt and pepper
6 small sourdough bread crisps, crushed
Close the lid and press Steam/Cook to preheat your rice cooker for approximately 10 minutes.
Place the butter in the inner pot and add the onion, celery, garlic, 2 tablespoons of fresh parsley and the bay leaf. Sauté the vegetables in the butter, using a long-handled plastic spoon, stirring occasionally. Remove the bay leaf and discard.
Add the milk, lobster meat, Worcestershire sauce, white wine, heavy cream, and salt and pepper to taste. Close the lid and cook for 15 to 20 minutes. Do not overcook or the lobster will become tough.
Spoon the soup into individual bowls, garnish with the crisp bread crumbs and scatter the remaining parsley over all.