Chowder Recipe
Basic/classic chowder:
1 Tbsp oil or butter
1 Large onion, chopped
2 Large potatoes, peeled and diced
1 14-oz can of vegetable or chicken broth
1 or 2 cups fresh corn kernels and 1/2 c. water OR 1 14-oz can of corn, drained with liquid
reserved
1/2 cup milk or cream
1/2 tsp black pepper
1/2 tsp salt
Heat oil or butter in soup pot over medium heat. Add onion and sauté a few minutes til soft. Stir in
potatoes, broth, and corn liquid or water. Cover, bring to boil, simmer 15 to 20 minutes until
potatoes are soft. Add corn and milk (or cream), heat thoroughly, and season. Add a few last minute
ingredients to the basic chowder recipe for regional versions.
New England Clam Chowder
1 6.5-oz can of minced clams, with broth
1/2 Tbsp of Worcestershire sauce
Southwestern chowder
1 jalapeno pepper diced
4 oz (1 cup) grated chedder cheese
2 or 3 Tbsp chopped fresh cilantro
1 Tbsp ground cumin
Cook's Notes: I used more potatoes than called for and I used Chicken stock.
I made the clam chowder and it was really good,
but next time I will "thicken" the soup more, using 2 cans of clams.
Recipe Source: "The Happy Camper's Cookbook"
Submitted by RobinLT
Soups & Sandwiches
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