Method:
In a large saucepan, put the oil and
butter mix. When mixture is hot, add all of the vegetables and
saute them until they are lightly brown.
Add the chopped abalone
and the fish stock, and then bring to the boil.
Add the diced
potatoes and let the chowder simmer while you prepare the
following cream sauce.
In a separate saucepan, melt 1/4 cup
butter.
Add the flour, then blend it in thoroughly.
Add salt to
taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2
minutes.
Mix the cream and milk together, add to the flour mixture
and heat gently, mixing constantly.
When smooth, add Sherry. Add
this cream sauce to the above simmering chowder.
Bring to a quick
boil, stirring well.
Serve with chunks of French Bread.
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