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Author Topic: Abalone Chowder  (Read 2056 times)

Offline Fis_Hunter

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Abalone Chowder
« on: July 19, 2009, 10:32:30 AM »
My family loves to eat abalone chowder.  It is a great dinner on a cool April November evening.

Ingredients:

1 large ab (or 2 small ones) (pounded and diced into 1/4" chunks)

1 large yellow onion (diced)

1 clove of garlic diced (diced)

1 lb of bacon (cut up into 1/4" pieces)

2 cans of corn (optional)

1 pint heavy whipping cream

5 lb bag of potatoes (peel and cube and boiled)

Fry the bacon, onions and garlic to gather until onions are soft. 

Boil potatoes until they start to fall apart, drain some of the water off add the bacon onions and garlic and corn and abalone and heavy whipping cream simmer for a couple of minutes. add salt and pepper to taste

serve with sour dough french bread.  have a bottle of tobasco sauce on the side. 

warms you right up on a cold day.
Myrel C. Willeford

Calif_Diver

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Re: Abalone Chowder
« Reply #1 on: July 19, 2009, 11:50:15 AM »
Im going to try your recipe! When you cook thew bacon do  you drain the fat off or add it into the chowder?

Offline Fis_Hunter

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Re: Abalone Chowder
« Reply #2 on: July 19, 2009, 06:34:43 PM »
It depends on how fatty the bacon is I like to use smoked bacon vs water cuered.  If there is a bunch of fat I drain some it if there is only a little it goes in the chowder it just adds flavor.  you can do the same thing with clams if you have them.   
Myrel C. Willeford

Offline divn-cali

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Re: Abalone Chowder
« Reply #3 on: July 26, 2009, 10:55:00 PM »
I've been looking for something to do with the trimmings! Looks like this will work perfectly, thanks Myrel!
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Abdvrob

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Re: Abalone Chowder
« Reply #4 on: July 26, 2009, 11:02:37 PM »
WOW, that does sound good! Definately a keeper.

Offline MATT MATTISON

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Re: Abalone Chowder
« Reply #5 on: July 26, 2009, 11:03:33 PM »
all I can say is yummy yummy yummy I will have to try it maby this next weekend at albion.
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Offline divn-cali

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Re: Abalone Chowder
« Reply #6 on: July 26, 2009, 11:05:50 PM »
WORD!
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Offline Flyin Brian

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Re: Abalone Chowder
« Reply #7 on: July 27, 2009, 09:11:40 AM »
Myrel, it sounds great but I just want to make sure... it says to simmer for a few minutes?  I would have thought you have to cook it an hour or so to soften up the ab a bit?  I will be trying this soon, just want to make sure I don't screw it up... I'm not much of a chef!

Thanks for posting this.

Offline Malibu_Two

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Re: Abalone Chowder
« Reply #8 on: July 27, 2009, 10:14:23 AM »
No fish stock in the chowder?

I, too, am curious about cooking the abalone so as not to have it come out too tough...I would think that cooking for a short time would be better, right? Maybe even just one minute?

Offline Fis_Hunter

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Re: Abalone Chowder
« Reply #9 on: July 27, 2009, 11:59:57 AM »
I cut the skirt off and pound as I would for ab steaks or strips then cut it into little chunks.  I have never had a problem with it being tough prepaired this way.  I usually add the abs last and simmer for a couple of minutes not more than 5 or 10.

 If you were going to use the skirt I think I would simmer in water for a while to soften it up some.

I have heard that you can boil unpounded skirt in water for about an hour to make it tender I have never tried it.

 I do not think you can simmer it too long after you add the cream.

P.S. leftovers also warms up well in a microwave.
Myrel C. Willeford

Offline Fis_Hunter

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Re: Abalone Chowder
« Reply #10 on: July 27, 2009, 12:02:49 PM »
No fish stock in the chowder?

I, too, am curious about cooking the abalone so as not to have it come out too tough...I would think that cooking for a short time would be better, right? Maybe even just one minute?

It is probably for me like dump the abs into the mix stir and serve unless I left too much water in the potatoes then I may let it simmer a little to thicken or add istant mashed potatoes.
Myrel C. Willeford

skicat7

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Re: Abalone Chowder
« Reply #11 on: June 30, 2010, 07:27:33 PM »
Another twist, my wife has been doing chowder also.  She dices up a red bell pepper.  It adds color and taste.  Nothing beats chowder on the first night of plundering the sea.

Epeescott

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Re: Abalone Chowder
« Reply #12 on: August 06, 2010, 02:35:01 PM »
I think I'll try that next weekend at Van Damme.  Mmmmm, good!

Offline Fis_Hunter

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Re: Abalone Chowder
« Reply #13 on: August 06, 2010, 03:03:33 PM »
freetos corn chips are a must just crumbel a few up in the chowder and it is great.
Myrel C. Willeford

 

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