Too many places thicken their chowder with some kind of gummy stuff- like maybe a seaweed product. Chowder should be thickened with cream and the starch from the potatoes combining with the fat from the salt pork!
No doubt with the Sundancer. I like the New England style, white creamy and stack full of clams.
There are a lot of places that claim to have it right, but few do it.
Paul E. Smith
Since we are on the trail of the Best Chowder… Which style does it for you…New England (white and thick), Rhode Island (clear and still no Tomatoes), or Manhatten..With the Clear broth cluttered with Tomato chunks etc. Describe any regional specialties that I haven’t touched on….
BTW I must ask…Is it true that in Rhode Island they serve Chowder in "Thimble’s" just to keep the serving size in ‘scale’?[:D] hehehe[:D]
For me, I like New England style..plenty of Cream, whole clams and clam chunks, tater’s, green onion/chives, thick enough to let the spoon down easy when left standing (no splash). I put bacon crumbles on top and a pat (read chunk) of Butter to float on top. Season to taste, but it doesn’t need much.
Elise, Bushie will drive 1400 miles to eat BBQ sheep with us next month..Soup on the Left Coast would be as big a deal as BBQ sheep, fer sure !!
A mere 1400 miles, but it appears I’ve already missed it! Ah, c’est la vie.
Wow, I am so full! I ended up using 3/4 cup heavy cream and only 1/4 cup whole milk. It was sooooo good! You really couldn’t taste the bacon as a separate ingredient, it really blended well. I’ll bet crab would be good instead of chicken.
Switch the chicken for clams and, apart from the cajun chicken magic, which might well work with clams, you have my recipe for clam/corn chowder. The idea is to combine two NE favorites into one GREAT chowder; this also works with just about any seafood. The light bulb idea is bacon, which is terrible for ya, but excellent in so many things. Great recipe EliseT!
I got the Canadian Cheese Soup recipe somewhere …
But I was referring to that Slice of CHEESE from Roadfood
When You hit 100 Post [:)]
Hmmm, I was wondering about that. That Marie Callendar’s potato-cheese soup is so good. I have white American and Tillamook cheese in the fridge. What do you think?
Elise … I see CHEESE in you near Future [:D]
What a great site! I added it to my faves. I forgot to say that I will add flour to the butter/bacon grease mixture and also I will chop the bacon and add it to the soup.
And as for you, Bushie…I’m in LA, how far is the drive?
What time should I come over? [:p][:p]
OK, I have BBQ’d corn and raw chicken and bacon leftover from Memorial Day. I think I will make my 1st chowder. Here is what I’m thinking of doing, and you all can tell me where I’m wrong or can improve (or give me recipes for any and all chowders…I love them!):
Boil chicken in a can of chicken broth and water, set aside to cool. Shred chicken. Fry bacon, remove from pan. Pour off some of the grease and add some butter. Fry onion, celery and red pepper. Add chopped potatoes, Bay Leaf, thyme, sage, Paul Prudholme’s Poultry Magic, cooked chicken and chicken stock. Bring to a boil. Add cooked corn, milk and a little cream, salt and pepper to taste and let simmer til hot. Sound right?
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