Onions, mushrooms, and carrots are simmered with squid (calamari) and thickened with sour cream for a hearty chowder.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 3 pounds squid
- 2 Tablespoons butter
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms
- 1 cup julienne carrots
- 3 cups chicken bouillon
- 1 cup sour cream
- 2 Tablespoons flour
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- Dash white pepper
- Chopped parsley
Preparation:
Clean squid, wash, pat dry, and cut into small rings.
Melt butter and saute squid, onions, mushrooms, and carrots for 5 minutes. Add bouillon and simmer 30 minutes until squid is tender.
Combine sour cream, flour, dill weed, salt, and pepper. Blend into soup. Cook, stirring constantly, until thickened. Serve garnished with parsley.
Yield: 6 servings
• How to clean squid and harvest ink
Recipe Source: Cooking Alaskan by Alaskans (Alaska Northwest Books)
Reprinted with permission.
Melt butter and saute squid, onions, mushrooms, and carrots for 5 minutes. Add bouillon and simmer 30 minutes until squid is tender.
Combine sour cream, flour, dill weed, salt, and pepper. Blend into soup. Cook, stirring constantly, until thickened. Serve garnished with parsley.
Yield: 6 servings
• How to clean squid and harvest ink
Recipe Source: Cooking Alaskan by Alaskans (Alaska Northwest Books)
Reprinted with permission.
