When certain people are away, I eat all the things that certain people refuse to touch. This is one, and one of my favourites.
Bottom-Dwelling, Crap-Eater Chowder
1/2 cup butter
One onion, chopped
Once celery stalk, chopped
Two potatoes in small cubes.
4 Tbsp of flour
salt,
pepper,
paprika
thyme
basil
3 cups of milk
Whoops Forgot about the two cans of condensed Creme Mushroom soup.
3 cups or so of chopped frozen seafood.
Cook the seafood as per the package instructions. On medium heat, melt the butter and saute the onion, celery and potato until soft. Add the flour and spices to thicken. Add the milk and Condensed soup, add the cooked seafood. Judge the thickness of the chowder as you heat it, if it's too thin, add a bit more flour. Bring almost to a boil, take it off the heat and let it cool.
chowder or Showwdare
Mmmm, yummy.
For a twist, substitute half and half for the milk, makes it thicker without the flour.
Add Green onion, chopped fine, for colour.
Bacon, cooked crispy, and chopped into bits. Don't use much, it can overpower those bottom dwelling crap eater's flavour.
Far better than that Red Swill they serve on BCFerries...............
Perfect for a cold winter day just add some oyster crackers and a pat of butter
This is a great recipe if you live in the flatlands, I guess...
Sounds like a recipe for wallpaper glue.
You forgot the broth from cooking the sea food - which really provides the flavour.
White trash posting their fav recipes
I haven't been on a B.C. Ferry for many years, but the Manhattan-style clam chowder they used to serve was pretty good. Back in the day, Joe Troll's restaurant in Horseshoe Bay was the place to go for Manhattan-style chowder. And White Spot drive-ins had it, too.
These days, most people look at you like you had three heads if you ask for Manhattan-style chowder. I can't understand why it has fallen by the wayside. Manhattan-style chowder is not the same thing as New England-style chowder, and it doesn't try to be.
They are both tasty dishes, but different. There's more than one kind of chicken soup, too, and people seem able to deal with that.
It is a puzzlement, to be sure.
Agreed, needs some bacon.
Yup, that would just about do it.
We add a can of corn and a tin (drained)of Brunswick golden smoked kippers.
The best clam chowder I ever had was in Rhode Island. They use a clear clam broth, plus clams and appropriate veggies. It is lighter than either the Boston or Manhattan styles and, to my taste at least, more flavorful as well.
Do these use "Prairie Oysters" for Chowder in Saskabush...?
I haven't caught any seafood with package instructions on them.
Where are you fishing?
Well, you can eat the snails from Lake Diefenbaker if you want, but I ain't.
Looks like a good basic recipe, Lance.
Instead of 3cups milk I'd add 1cp. milk 1cp. whipping cream and a jar of Clam Nectar.
I'd never use an onion in it, one clove of garlic.
Instead of thyme/basil I'd use tarragon/dill.(both pairings are sweet herbs, but tarragon goes better with chicken and fish, and dill always goes good with eggs or fish.
For a little crunch in addition to the celery I'd use water chestnuts, sliced into 1/8inch rounds.
Since it's chowder, it's best to thicken with a pureed boiled potato or leftover mashed or instant potato flakes would do in a pinch.
just suggestions:
I took the SAIT Professional Cooking 2 year course '90-'91.
Looks like you forgot about the bottle of wine you had before/during/after.. when you were drafting the recipe...lol.. However thanks for the recommendation, food favourites are great.. Also, when that certain someone checks in to see the traffic on his/her blog, yr busted.
I heard somewhere you help global warming, heart disease, and brain tumors if you use more butter.