Fish, clam, and corn chowder

Cooking Skills Needed:

How to Boil and Simmer How to Cube and Dice How to Chop and Mince

Cooking Tools Needed:

Sauce Pan
Chef's Knife Chopping Board Measuring Cups

Measuring Spoons Strainer Best paired with

Ingredients
3 cloves 100 grams cup 2 pc kg 1 slice 300 grams cup cup 3 tbsp 1 pouch (250 grams) Garlic Onion All-Purpose Flour Chicken Bouillon Cube Potato Tuna Fillet Halaan (Clams) (cubed) (deboned and cubed) (boiled (reserve 2 cups broth) and shelled) (crushed) (chopped)

Canned Whole Kernel (drained) Corn All-Purpose Cream Parsley Del Monte Filipino Style Tomato (snipped)

Sauce

Cooking Procedure:
1. Saut garlic and onion in 3 tablespoons of oil. Sprinkle with flour. Cook for 1 minute over low heat, stirring continuously. Add bouillon cubes, halaan broth, 1 cups of water, DEL MONTE Filipino Style Tomato Sauce and potatoes. simmer for 10-12 minutes. 2. Add fish, halaan meat, corn and 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt). simmer for 5 minutes more. Add all-purpose cream and parsley, stirring continuously. Cook for 2 minutes. Makes 7 servings Lusog Notes: Rich in Vitamin A for good eyesight.