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Chowder
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Brief Description
This simple recipe was given to me by Armand's family. I first tasted it when I went to Rhode Island for a New England Thanksgiving. Yummy! I've recorded the recipe as given by Norm Frigon.
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Main Ingredient
Chicken Stock
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ArmandAndYvette
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Posted On: Dec 17, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - Butter
- 2 tablespoons - Flour or Wondra Gravy Flour
- 2 cups - Chicken Stock
- 1/2 cups - Onions chopped
- 1/4 cups - Celery Chopped
- 1 1/2 cups - Whole Kernel Corn Frozen or Canned
- 1/2 teaspoons - Thyme
- 1 cloves - Garlic minced
- 1 teaspoons - Chives
- - Salt and Pepper to taste
- 1/2 - Shrimp optional
- 1/2 cups - Scallops optional
- 1/2 cups - Cod Fish optional
- 1/2 cups - Crab optional
- 1 1/2 cups - Chopped Clams optional
- 1 1/2 cups - Chicken optional
- 1 1/2 cups - Lobster optional
- 2 - Veggies (Potatoes, Carrots, Other) cubed
- - Parsley garnish
Directions:
1. Over medium – low heat sauté onions and celery in butter
2. Make a roux
a. Add flour to above and stir till fully incorporated-absorbed
b. Increase heat
c. Slowly add chicken stock and keep stirring will become very thick and pasty. (Roux)
3. Slowly add about 2 cups of the cream let the mixture summer and bubble while you are doing this. Keep stirring. The soup will thicken and become a creamy soup base.
4. Add the salt, pepper, thyme, and basil.
5. Add the whole kernel corn and allow to simmer at a low bubble will continue to thicken for about 5-10 minutes. Keep stirring. Do not let cream settle on bottom it will parch and add an unpleasant flavor.
6. Check consistency it should be nice and creamy, not too clumpy, add cream until it reaches a consistency you like.
7. Bring to a low boil and add any of the optional items you would like. At this point your chowder has reached its final consistency and may need some adjustment in consistency by adding some cream.
8. Turn down to low and serve with a pat of butter on top and garnish with parsley
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