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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From a local restaurant, The Loaf and Ladle-if you like soups and sandwiches, it's a good cookbook, by Joan Harlow, who started the restaurant. My favorite chowder, ridiculously easy, really. You want to be careful with chowder-it's fragile and shouldn't be overheated. Read more . Just hot-not boiling, or the cream can break or curdle. Ingredients:
2 large potatoes (peeled and diced) |
1 quart of stock (i use 2 cups fish stock and 2 cups chicken stock for richer flavor) |
1 bay leaf |
2 ounces salt pork (cut into small pieces) |
1 large onion (peeled and diced) |
2 cans evaporated milk, or 3 cups light cream (i use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.) |
2 tbsp butter |
salt and pepper to taste |
3/4-1 tsp dried thyme |
2 tsp dried parsley |
1/2 lb shrimp (peeled and deveined) |
1/2 lb bay scallops |
1 7 oz can chopped clams |
1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces |
Directions:
1. Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.
2. Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.
3. Remove the salt pork from the pan and cook the onions in the rendered fat.
4. When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
5. Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later.
6. Add the butter, thyme and parsley to the stock.
7. Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood.
8. Add the cream or evap. milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.
9. Serve in warm bowls, garnished with the salt pork.
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