Easy, Creamy and Gentle Chowder with Chinese Cabbage

Name: Easy, Creamy and Gentle Chowder with Chinese Cabbage
Yield: 3 servings
Cuisine: American
Ingredients: 1/4 head, roughly chopped Chinese cabbage; 1 onion roughly cut into small pieces Onion; 1/4 Carrot; 1 as much as you'd like Corn; 2 medium Potatoes; 100 grams, cut into short strips Ham or bacon; 1 small bowl full Leftover sashimi, mixed seafood, or the like; 1 dash White wine or sake; 1 dash Salt; 1 dash White pepper; 1 Bay leaf; 1 tbsp Chicken soup stock granules or consomme; 500 ml Water; 300 ml Milk; 1 Butter and/or vegetable oil (a small amount of each); 1 Green onions or parsley (optional)

cookpad.japan @cookpad_jp

You don't need to use roux (or flour).
It's simple and low calorie.
It's easy to digest too!
When you're worn out, or when you come home late, just slowly eat this and it will warm you right up. Many thanks.

I don't like rich and heavy chowders.
So this uses less milk than usual.
If you want a thicker flavor, then use more milk and less water.
You could also add heavy cream as a finishing touch.
If you don't like fish, you could add sausage or chicken instead. Recipe by pegupepepe.

cookpad.japan @cookpad_jp

Saved

Ingredients

3 servings

1/4head, roughly chopped Chinese cabbage
1onion roughly cut into small pieces Onion
1/4Carrot
1as much as you'd like Corn
2 mediumPotatoes
100grams, cut into short strips Ham or bacon
1 smallbowl full Leftover sashimi, mixed seafood, or the like
1 dashWhite wine or sake
1 dashSalt
1 dashWhite pepper
1Bay leaf
1 tbspChicken soup stock granules or consomme
500 mlWater
300 mlMilk
1Butter and/or vegetable oil (a small amount of each)
1Green onions or parsley (optional)

Saved

Steps

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.