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Corn chowder made with Minnesota sweet corn. The cobs were boiled in the base to extract as much flavor as possible, and the croutons are a slightly toasted Asiago bread from the bakery. I just felt like soup after a long day of fishing (especially since the weather people failed to mention it would be windy and 50 degrees today).
milk
red potatoes
salt & pepper
thyme
bay leaves
red pepper
onion
bacon
corn
parsley
butter
corn starch
1 green bell pepper, 1 red, 6-8 cloves of garlic (yes really), would have included an onion but I was out--substituted onion powder. 12 oz of salt pork. 2 small potatoes. 1 can whole sweet corn, 1 can whole kernel corn. 1 package veggie broth, 2-4 big tablespoons of flour, 1/2 small container of heavy cream.
Dice up every veggie fairly fine (finer the better--work those forearms). Cut up the pork into about 1/2 inch to 1/4 inch chunks. Sautee the hell out of the veggies and pork in the pot your soup will be in, brown the pork a bit. Add crushed red pepper to taste to the sautee along with cilantro and hot paprika (if you have it, just a bit). Dump the broth onto this all, add the potatoes right after. Add 1/2 the flour. Stir, stir, stir. Bring almost to a boil, then back it down to simmer. Stir, stir, stir. Add the rest of the flour. Stir. Add heavy cream. Stir. Add some ground cumin to taste. Stir. Stir. Stir. Eat when the potatoes are soft to your taste or have vanished in the chowdah. You may need to add a cup or so of water if the soup volume is too thick for you. I added 1.5 cups worth of water, just using an empty corn can as a measure.
Pepper to taste after--you shouldn't need any extra salt hopefully. Warning: it's a tiny bit spicy and has a helluva garlic zing.
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4 Comments on Instagram:
patrick_squares: Chowder?!?!?! I hardly even know 'er!
simonhanford: New neigbour?
utensilhensel: There's a family of them that have been in the alley since the Kenzo back in the 1800's
howlsfromthehills: Chow meow!
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I brought some fresh softshell clams to work for the holiday, and one of our chefs made this delicious chowder for the staff and employees.!
@ Bell in Hand Tavern
Had to have clam chowder in Boston!
Was here for a business trip and went early with farmer to sightsee. We stopped here to eat lunch while we were walking the Freedom Trail. :)
The Maine lobster dinner is an excellent value at $13.95--it includes fries and slaw. The chowder was also outstanding. A bowl can be had for $4 (cups are $3).
St. Paul Fish Company. Milwaukee, Wisconsin.
This is another former military establishment now open to the public. There are so many beautiful spots around Sydney Harbour that, formerly, only defense personell could experience. "Explored" #280 2 Dec.08
My seafood chowder is made with PEI Potatoes, Onions, Nova Scotis Lobster, Atlantic Salmon, Baby Clams, and a Blend Cream! So Gooood! Oh yeah, there's a little butter in there, too. Add a little salt, pepper and Tobasco and voila! And, of course, I have to use my favourite soup spoon that I've been using for close to 4 decades!
Photo By: Tim Turner
Chowder is a timeless icon of East Coast food culture, with the region’s abundant source of fresh seafood. For the upcoming National Clam Chowder Day, February 25, Benny’s Chop House (444 N. Wabash Ave., 312-626-2444) suggests a twist on a familiar dish, Benny’s Chowder ($8.99). It is a Manhattan-style chowder with clams and rock shrimp plus Vermouth, which adds subtle sweetness and fruitiness, and Pernod, which adds a mild anise flavor. These ingredients are, in part, what make Benny’s Chowder a very unique standout.
The tasty dish can easily compete with Chicago’s and New York’s best. Benny’s challenges you to try it and judge for yourself.
Chowder History
The word chowder traces back to fishing villages along the coast of France. Each village had a "chaudiere" (cauldron) awaiting the day’s catch of fresh fish. Over time, in some recipes, clams and shellfish became the primary or only seafood ingredients since they were easily dug up along the shoreline. In 16th century North America, chowder was popular among northeastern Native Americans. By the middle of the 1800’s, it was a staple throughout the Northeast. As the country continued to grow and settlers made their way along the Atlantic coast, varying chowder recipes followed, creating Connecticut Chowder, Manhattan Chowder, Rhode Island Chowder and New England Chowder.
Tomato-based clam chowder had its beginning in the mid-1800s when tomatoes became popular in the United States, due to the large Italian population in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, the tomato version had come to be called Manhattan clam chowder. Some historians say that the Manhattan version was originally called Coney Island Clam Chowder or Fulton Market Clam Chowder; both names were used in the 1890s.
Cheryl McIlroy, frottoir. Gloucester Cajun & Zydeco Festival, 29 January 2017. Gloucester, England, UK.
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Comfort Food...
6-8 slices bacon, Cooked ,crumbled
1 large onion, chopped
1 lb. potatoes, cut into small cubes
4 cups low-sodium chicken stock Or broth
2 tbsp. all-purpose flour
1/2 cup milk
3 cups corn( canned or frozen if frozen I cooked first)
1/2- 3/4 cups heavy cream
1 cup white Cheddar Cheese -shredded
salt
black pepper
DIRECTIONS
In a large pot over medium heat, cook bacon until crisp. Remove bacon, drain all but one tablespoon fat and cook the onions until translucent. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the potatoes are tender.
When potatoes are tender, whisk flour into milk and stir mixture into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes
more.