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Easy, Creamy and Gentle Chowder with Chinese Cabbage
Easy, Creamy and Gentle Chowder with Chinese Cabbage

Before you jump to Easy, Creamy and Gentle Chowder with Chinese Cabbage recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to easy, creamy and gentle chowder with chinese cabbage recipe. You can cook easy, creamy and gentle chowder with chinese cabbage using 16 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Easy, Creamy and Gentle Chowder with Chinese Cabbage:
  1. Get 1/4 head, roughly chopped Chinese cabbage
  2. Provide 1 onion roughly cut into small pieces Onion
  3. Take 1/4 Carrot
  4. Provide 1 as much as you'd like Corn
  5. Take 2 medium Potatoes
  6. You need 100 grams, cut into short strips Ham or bacon
  7. You need 1 small bowl full Leftover sashimi, mixed seafood, or the like
  8. You need 1 dash White wine or sake
  9. Prepare 1 dash Salt
  10. You need 1 dash White pepper
  11. Take 1 Bay leaf
  12. Take 1 tbsp Chicken soup stock granules or consomme
  13. Prepare 500 ml Water
  14. Get 300 ml Milk
  15. Take 1 Butter and/or vegetable oil (a small amount of each)
  16. Take 1 Green onions or parsley (optional)
Steps to make Easy, Creamy and Gentle Chowder with Chinese Cabbage:
  1. Prepare the leftover frozen sashimi. Cut into bite-sized pieces, lightly sprinkle with salt and pepper, and then sprinkle 1 tablespoon of wine (or sake).
  2. (If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up)
  3. Cut the Chinese cabbage into rough chunks, cover with plastic wrap, and microwave for about 4 minutes. It cooks quickly this way, so you can eat it quickly.
  4. So, it should look like this.
  5. Use medium-low heat. Heat a small amount of vegetable oil and butter. Add the onion, carrot, and bacon, and saute well. Add the seafood. When the everything has cooked through…
  6. Add 500 ml of hot water, the bay leaf, and the soup stock. Then add the Chinese cabbage. When the cabbage is tender, add 300 ml of milk.
  7. When the milk starts to boil, lower the heat. Grate the potato directly into the pot.
  8. With a spatula, gently stir while it simmers… and thickens. It will quickly become a sufficiently creamy texture.
  9. Sprinkle salt and white pepper to taste, and it's finished. You don't even need to use roux (or flour). It's easy and light on the stomach.
  10. If it's too thick, add milk. If it's too thin, add more potato to adjust. In Step 5, cooking with rice is also delicious.

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