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Soup - Corn and Crab Chowder With Basil

The document provides a recipe for Corn and Crab Chowder with Basil, serving four people. It includes a list of ingredients and a step-by-step method for preparation and cooking. Key ingredients include vegetable oil, onion, garlic, stock, potatoes, corn, crabmeat, milk, and cream.

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Nur Arieysha Md Zaini
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49 views2 pages

Soup - Corn and Crab Chowder With Basil

The document provides a recipe for Corn and Crab Chowder with Basil, serving four people. It includes a list of ingredients and a step-by-step method for preparation and cooking. Key ingredients include vegetable oil, onion, garlic, stock, potatoes, corn, crabmeat, milk, and cream.

Uploaded by

Nur Arieysha Md Zaini
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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P a g e | 1 of 2

INSTRUCTIONAL RECIPES – HTC200

preparation time
cooking time
serving size 4
250
Illustration of cooking photos portion size ML

CORN AND CRAB CHOWDER


WITH BASIL

metric ingredients metric ingredients

BAHAN

1 Tbsp Vegetable oil


25 Gm Onion, medium dice
10 Gm Garlic, chopped
10 Gm Flour
Mild fish stock or fumet or
500 Ml
chicken stock
15 Ml White sparkling juice
50 Gm Potatoes, medium dice
1 No Bay leaf
30 Gm Corn kernels
30 Gm Crabmeat
50 Ml Milk
15 Ml Heavy cream
As needed Salt & pepper

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703
P a g e | 2 of 2
INSTRUCTIONAL RECIPES – HTC200

Illustration of cooking photos

Method of cooking

1. Heat the oil in a heavy soup pot over moderate heat.


2. Add the onions and garlic.
3. Cook over moderate heat until nearly tender. Do not brown.
4. Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4 or
5 minutes, but do not let it brown.
5. Using a wire whip, slowly stir in the stock. Bring to a boil, stirring to make
sure the liquid is smooth. Add the wine.
6. Add the potatoes and bay leaves. Simmer until the potatoes are tender.
7. Add the corn kernels and shredded basil. Return the soup to a simmer.
8. Add the crabmeat.
9. Stir in the hot milk and cream.
10. Season to taste with salt and pepper

PROPERTIES OF | FACULTY OF HOTEL AND TOURISM MANAGEMENT. SURA HUJUNG.23000 DUNGUN TERENGGANU
TEL: +609.848.1700.01.07 FAX: +609.8481703

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