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Chowder and Rosie show off their cutest pouty faces in hopes of getting a treat.
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Chowder the standard poodle hoping I have a treat for him.
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Was really craving some chowder on the flight back from Chicago yesterday. Never really tried Anthony's at SEA-TAC airport before. Decided to give it a go, since I've always wondered the quality of food at the airport. Needless to say, my expectations were blown away. The chowder was delicous!
Anthony's Restaurant and Fish Bar
Sea-Tac Airport
Sweet corn is in season, and I could eat it just about every day (heck, I've even made ice cream with it.) Turned a half-dozen ears into dinner tonight, this sweet corn chowder. I took advantage of the light outside to shoot this, although the clouds rolled in while I was preparing things, but the diffuse light from the overcast skies wasn't too bad as these things go.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/20s @ ƒ/8, ISO100. Color finishing in Aperture.
Ingredients
6 ears fresh sweet corn, husked
4 strips thick-cut bacon, cut into 1/2" pieces
1 large shallot, minced fine (approx. 1/2 c)
2 cloves minced garlic
2 medium yellow potatoes, cut to 1/2" dice
3 c. low-sodium chicken broth
1 1/2 c. half-and-half
2 tbl. flour
1 tsp. coriander seed
very small pinch anise seed
salt
white pepper
Directions
Put the chicken broth, anise, and coriander seeds into a saucepan.
Cut the kernels from the cobs. "Milk" the cobs into the chicken stock by scraping them with the back of a knife. Add the cobs to the liquid (cutting them in half if needed to fit into the pot), bring to a simmer, and let steep, covered for 15 to 20 minutes.
In a dutch oven or other heavy-bottomed pan, cook the bacon over medium-low heat until the fat has rendered out and the bits are brown and crispy. Remove the bits to drain with a slotted spoon. Add the shallots to the fat with a pinch of salt and cook until translucent (keep the heat low, you don't want them to brown.) Add the corn kernels and garlic and continue to cook for a few minutes until the kernels are warmed through. Sprinkle in the flour and cook for a few minutes longer.
Strain the broth through a mesh strainer to remove the spices and solid bits of corn, and add the broth to the corn kernels. Return to a simmer, and add the potatoes and simmer until the they are cooked through.
Transfer about 1/4 of the chowder to a blender and blend smooth. Return the blended portion to the dutch oven, add the half-and-half, season with salt and pepper to taste, and bring back up to a bare simmer to serve.
Garnish individual portions with the reserved bacon bits (I also added a few drops of basil oil, shredded sharp cheddar, and some chopped chives to my servings. Other nice toppings are roasted green chiles, or avocado and warm crabmeat.)
Serves 4 as a meal, or 6-8 as an appetizer.
We ate at this amazing little place on the wraft in San Fransico, California. Best chowder I have ever had. Have a blessed Monday ! ♥
with a little cheese & bacon on top. Mm mm good! Mostly followed this recipe damndelicious.net/2014/03/22/cauliflower-chowder/
A chowder is a rich and creamy soup, usually made from seafood, vegetables and cream. This particular one contains shrimps, corn and red peppers.
The photo was lit with a single SB-24, 1/16th power, through brolly, back left - basically so close that I had to crop it from the photo ;). A white card camera right provides some fill.
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Chowder sitting perfectly for a photo!
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at the reel inn, opposite topanga beach. who would believe this was a mere 20 minutes from downtown l.a.?
Traditionnel repas à prendre sur le Le Fisherman's Wharf (« Quai des pêcheurs »), quartier de San Francisco .
Recette:
Égoutter le jus de palourdes dans une grande poêle sur les oignons, le céleri, les pommes de terre et les carottes. Ajouter de l'eau pour couvrir et cuire à feu moyen jusqu'à tendreté.
Pendant ce temps, dans une grande casserole à fond épais, faire fondre le beurre à feu moyen. Fouetter la farine jusqu'à consistance lisse. Fouetter la crème et remuer constamment jusqu'à consistance épaisse et lisse. Incorporer les légumes et le jus de palourdes. Chauffer, mais ne pas faire bouillir.
Incorporer les palourdes juste avant de servir. Si ils cuisent trop, ils deviennent durs sous la dent. Lorsque les palourdes sont chaudes ajouter le vinaigre et assaisonner avec le sel et le poivre.
Servie dans des bols en pain , cette soupe est consistante et revigorante .
The MV Freshwater, the lead unit of four Freshwater-class ferries is seen heading outbound from Circular Quay, heading to Manly.
Launched at the State Dockyard in Newcastle in 1982 at a cost of A$8.5 million, the Freshwater is 70.4m in length with a beam of 13.06m. She has a draught of 3.35m and displaces 1,140 tons at full load. She operates with a crew of six and can carry up to 1,100 passengers.
At Circular Quay the class has a dedicated berth which allows loading/unloading of passenger on two levels at the same time. At Manly there is only a single level for this operation, although there are plans for a second level to be added to the pier there.
In the background is a part of the Sydney Harbour National Park, namely Chowder Bay at Clifton Gardens. There is a wharf, enclosed baths, changing rooms, children's playground, lots of grass, picnic tables and several places to buy food. When the picnic lunch is over, there's bushland to wander through, or you can go fishing or snorkeling in the clear water.
Up until recently, the eastern side of the bay (right side of the image) was off-limits to the public. It was home to a naval base with historic buildings originally used as HMAS Penguin, a Royal Australian Navy depot that supported various units over time, including clearance divers and a damage-control simulator. This was later converted to barracks and mess buildings but the whole complex has been given back to the public for recreational use. Today it is home to backpacker accommodation, cafes, a scuba diving centre and a place where you can also watch craftsmen practice the age-old trade of restoring and constructing wooden boats.
Behind the bay on its south-western side (off to the left above) is the exclusive suburb of Clifton Gardens, with its A$1 million dollars homes with A$1 million views. Tucked in between these houses and the former military establishment to the north-east is a pristine area of bushland with walking trails to explore.
The name Chowder Bay recalls the seafood stew eaten by whalers who set up a whaling station in the vicinity of Clifton Gardens in early colonial times. Presumably they boiled the stew in pots on the shores of the bay. The Aboriginal name for the bay was Koree, and Chowder Head was known as Gurugal.
A popular summer fishing spot in summer, when yellowtail kingfish, bonito and Australian salmon are frequently caught, Chowder Bay is eight kilometres north-east of Sydney's central business district but is still over 2.5 km inside Sydney Harbour's heads (see photos posted earlier this week in my stream).
The image was taken from a floatplane heading outbound through the heads for a flight up the Northern Beaches and back.
I am usually not a huge fan of folk art, but I quite enjoyed this little bowl of fish chowder, perfect fit for the rustic cottage.
ps, great place to read and enjoy the nature (and coffee) around you.
Nikon F4: Roll#5
The first time I had this dish in this venue I decided that it was almost as good as the version I'd had in San Francisco. Today I was less impressed (the soup base was bland), but it was certainly acceptable. The green stuff is mostly just a garnish, but it helps to create the impression of green food.
Today the Hereios of the We’re Here! Group are visiting Green Food.
I just decided to try and make a chowder with no recipe. I made some shrimp stock the other day. I roasted some golden potatoes and onions until almost done and then added some of them to my shrimp stock and mik and blended it to thicken it some. I had to make a cornstarch slurry to thicken it a bit more. I added my other roasted potatoes and onions to the chowder and broiled my fish filets. I served the fish portions on top of the chowder with some
Just the thing for a hot day! Actually, we are going to freeze most of it. This is a half-recipe, it comes from the kitchen of the Barefoot Contessa, Ina Garten:
www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowd...
Rock shrimp ($13.99) which came with one side (I substituted the side for chowder for $1 extra).
Dixie Crossroads. Titusville, Florida.
Harriet: "Ok girls, today we're supposed to make clam chowder."
Sunny: "What's a clam?"
Celestine: "What's a chowder?"
Sunny: "Is it like a concha?"
Celestine: "I think you mean an empanada."
Harriet: "No, a chowder is a soup."
Celestine: "Like menudo?"
Sunny: "Does it have cow tongue like menudo? I really don't like cow tongue."
Harriet: "You know what? Let's go get some green chile cheeseburgers instead."