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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jim's Hot-N-Sour Mushroom Chowder Revised Recipe

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This recipe for Jim's Hot-N-Sour Mushroom Chowder Revised is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pkgs Hot-n-Sour Soup Mix
2 Eggs
1 lb Chanterelle Mushrooms washed and trimmed
4 Cloves Garlic peeled and sliced
3 Anaheim Peppers chopped
1-2 Jalapeņo Peppers finely chopped
4 oz Can Water Crescents drained
Directions:
Directions:
Cook mushrooms in butter and garlic. When mushrooms are soft add to crock pot with the butter and garlic. Add contents of Hot-n-sour packages with water listed on packages and eggs. Add drained corn, peppers and water crescents.

Simmer on low at least one hour. It gets better the longer it is simmered so you can leave it in all day.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
For a really distinct flavor, chop a couple of Habanero peppers in half. Stir them around for about 5 minutes while the chowder is simmering, then take them out and simmer and additional 30 minutes or so.

 

 

 

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