Scallop and white corn chowder with roasted poblano chiles from The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup (page 124) by Aliza Green
- bay leaves
- all-purpose flour
- Show all ingredients...
- Serves : 8-10 (3 quarts/3 L)
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EYB Comments
Can substitute fish stock or shrimp stock for vegetable stock, and light cream or half and half cream for heavy cream.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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