Thursday, November 15, 2012

Chowder Basics

Mum often made large pot of chowder at the Sharlin house.  It was potato, bacon and corn, sometimes thickened with a flour and water slurry.  I just up my potato amount to make it thicker and skip the bacon usually.

1 Medium Onion, chopped finely
Olive Oil or Butter
Garlic, crushed
Celery, chopped finally
6 Potatoes, cubed
Salt and Pepper
Can of corn, undrained

Saute onion until translucent in a touch of olive oil or butter (butter is tastier).  Add garlic and celery and continue until cooked through (you don't want it to brown).  Add your potatoes, cover them with your choice of liquid, the can of corn and season with salt pepper to taste.  Simmer for 30 minutes.  Add a touch of cream just before serving.

This is the basic recipe and you can add lots of different things to change your flavours.  Flaked fish, creamed corn, crispy bacon, chopped spring onions, fish stock, chicken stock are all yummy.

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