Lemon blossom seafood chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | cups | Potatoes; peeled, cubed |
| 1 | can | Mushrooms; ( 12 oz ) |
| 1 | pack | (12 oz) scallops ( other seafood optional ) |
| 1 | teaspoon | Chicken bouillon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 8 | ounces | Cream cheese; ( Fat Free may be used but additional mixing is needed to make creamy ) |
| ½ | Condensed milk | |
| 1 | tablespoon | Butter |
| 4 | Stash Tea Lemon Blossom tea bag contents | |
| 2 | cups | Water |
Directions
Just wanted to share a couple recipes I found at this web site for those who don't have web access and those rgar do here is the site:
In a large soup pan, add olive oil, potatoes, mushrooms, scallops, chicken bouillon, contents of one Lemon Blossom tea bag, salt and pepper. Cook over medium heat for 20 minutes. While the soup base is cooking, in a small sauce pan combine cream cheese, condensed milk, butter and the contents of 3 Lemon Blossom tea bags. Allow to simmer on low for about 15 minutes, continually mix with a wire brisk until creamy and smooth. Add this mixture to the soup base along with 2 cups water. Mix soup well with large spoon.
Reduce heat to low and simmer for another 20 minutes.
Posted to recipelu-digest by GramWag@... on Feb 15, 1998