pic by Judith Hausman
Start with this basic chowder formula and add ingredient as you go to change it up a number .
Chowder may have take its name from the Gallic wordla chaudière , the heavy , black kettle that attend on a come-on inside a fireplace . The culinary definition is fundamentally tater , chunks of potatoes , with various ingredients . ( I do n’t even peel mine . ) Cream isnotpart of what makes it chowder . Rhode Island clam chowder , for representative , does n’t let in cream .
This year , I shared half of a pig with friend , so I have some really olympian bacon in the freezer to enjoy . It ’s so good that I could n’t land myself to fuddle out the Sir Francis Bacon fat because it ’s delicious in cornbread . You ’ll see that Roger Bacon is the basis for this cozy , introductory chowder and the variations . I did n’t let in the Manhattan clam - chowder edition , which is essentially minestrone with lettuce … oh , and chunks of potato .
Yes , you could make a vegetarian version by go with a butter - oil jazz band rather of the bacon . A duo of sliced carrot make the vegetarian version pretty and tasty if you go that route but son , the Roger Bacon is secure . you’re able to also substitute onion for the leeks if you must but leeks do add a unparalleled , winey relish to the chowder . Serve it with good bread or biscuits .
Basic Chowder
Serves 4
In a heavy pot , brown the bacon slice until they are crisp and have rendered most of their fatty tissue . Spoon off all but 1 tablespoon of fat . Reserve for another use ( such as cornbread ) . impart leeks and fix until softened . bestow remaining ingredients , except the emollient . you may add up to 1 cup of water too to “ debase ” the soup if necessary . Cook until the potatoes have weaken , 10 to 15 minute . sum up cream and reheat softly .
For New England Clam or Mussel Chowder : Substitute bottled clam succus or angle pedigree for all or part of the descent , as well as the strained cookery liquid from briefly steaming 2 quarts of humble clams or 2 British pound sterling of mussels . get rid of the cooked shellfish from their shells ( or open up a 7 - ounce can of dinero ) and add to soup .
For Corn Chowder : supply the heart and soul cut from two cooked spike of corn or 2 cup frozen corn or a 14- to 16 - ounce can of creamed Indian corn . Or see my recipe here .
