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Ian McIlroy, accordion. Gloucester Cajun & Zydeco Festival, 29 January 2017. Gloucester, England, UK.
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The table lodge consisted seven courses. The first course was a salad and the second was clam chowder.
It was really good, but what made the dish was the piece of bread served with it. It had little raisins or something, which normally I would hate, but went really well with the soup.
Miss Kitty, frottoir; Nodd McDonagh, bass; Ian Mcilroy accordion; Simon Buck, fiddle; Chris Pilkington, drums; Glen McPheat, guitar.
Splash Cafe's famous clam chowder in a toasted bread bowl and seafood topping.
Taken at Splash Cafe in Pismo Beach, CA.
Spicy chowder with conch meat, which is like clam meat but a little sweeter.
At Coyote Blue Tex Mex Cafe in Middletown, CT.
Salmon Chowder
NOT DIET FOOD, let’s just start out with that and now that we have accepted that fact let’s make one hell of a salmon chowder. This one is so good you will want to stand out in the cold and eat it to have the full warming effect.
Ingredients:
One carrot diced
One small onion diced
One rib of celery diced
Handful of fresh dill finely chopped
6 oz salmon filet cut into chunky pieces
Four large cleaned shrimp chopped
One cup half and half
¼ cup frozen peas
¼ cup diced chorizo sausage
One chicken stock cube
One cup whole milk
½ teaspoon smoked paprika
½ cup tomato puree or chopped skinless/seedless tomatoes
2 bay leaves
Large dollop of mascarpone cheese
Tablespoon regular Tabasco sauce
Puff pastry crouton:
Cut a square of puff pastry, brush with heavy cream and bake at 375 until risen and golden
Method:
Start by sweating the onion, carrot, peas, celery, bay leave and chorizo sausage with a little kosher salt until a little color is beginning to take place. Now add the cream, milk, stock cube and the mascarpone and bring to simmer and let reduce by 1/3. Now add your fish and shrimp let cook for about ten min add the Tabasco then you’re ready to plate. Ladle into a bowl add the puff pastry crouton and enjoy. Makes enough for 2 people.
Enjoy!
Benny
Note: at the last min I had a call I took my eye off the chowder and it boiled and split it should be more creamy looking but the recipe works great.
This was a painting in the little restaurant where we had lunch in Newport ... I find the decorations in some of the places I have been to be very interesting...
Clam Chowder in a Sourdough Bread Bowl. A must whenever I go to San Francisco. I like to get it at Fisherman's Wharf.
I also like to put on some Tabasco. With a cold beer a perfect meal
Esquire Restaurant
772 Bedford Highway, Bedford (Halifax), Nova Scotia, Canada.
Photo: August 26, 2018.
I went to a clam chowder cookoff on Sunday afternoon! There were six entries and I'm glad I love the stuff because damn was there a profusion of chowder. All of them were quite different and the event was a lot of fun :)
365 - Day 88
"I Made This.........112"
If it looks a bit thick, it is because it was cold. I forgot to take a photo of it when I made it yesterday. It thins out when it is heated.
Like all my soup recipes, this one is for the restaurant, so you would need to cut the recipe down for home use. Unless you really want over a gallon of soup.
Dice three onion, and saute in olive oil with 4 tablespoons of minced garlic until the onion is translucent.
Add one #10 can of corn (110 ounces), including the juice, plus four cups of canned corn. Add three quarts of diced new red baby potatoes, 4 cups of diced celery, 2 cups of diced carrot, 3 quarts of heavy whipping cream, one quart of chicken stock, fifteen slices of bacon, cooked and crumbled, a tablespoon of thyme, and about 3 tablespoons of chicken base to fortify the flavour.
Cook until the potatoes are tender. Do not boil. Add salt and white pepper to taste, then mix together cornstarch and cold water to produce a slurry. Very slowly add the cornstarch slurry to the soup, while whisking. Thicken to the desired consistency.
You could eliminate the chicken stock and base for a vegetarian version. If so, use fresh corn instead, cut from the cobs. Take a quart of water and boil the corn cobs to extract a rich corn flavour, and use in place of the chciken stock.
Healthy Mussel Chowder:
2 lb mussels
2 teaspoons canola oil
1 large onion diced
1 large carrot, diced in ½” cubes
2 large stalks celery, chopped
2 medium sized potatoes, diced in ½” cubes ( I used a sweet potato instead and it was tasty with a sweetness to it!)
2 tablespoons canola or other oil
½ cup flour
2 cups low fat milk
Ground pepper, chopped parsley and chopped dill to taste
Instructions:
Cook the mussels and keep the liquid that they develop
Heat the first measure of oil in a non-stick pan and add onions
Cook without browning, stirring until softened
Add carrot, celery and potatoes
Strain the mussel cooking liquid into the pan of vegetables
Simmer vegetables until tender
Take mussels from shells, discarding the beards and dicing them up
Heat the second measure of oil in the cleaned mussel pot and stir in flour
Add milk and bring to the boil, stirring or whisking constantly
Add 2 cups water and boil again, still stirring. Remove from heat and add cooked vegetables with their cooking liquid and the mussels
Season to taste
Optional- add a can of corn and a little kale(cooked with the onions)