This easy basic chowder recipe can be used with almost any featured ingredient. My plan was to make Shrimp Chowder. Fresh shrimp were in the house. We invited our friends Bobby and Susan to join our family for Sunday dinner. Bobby is allergic to shrimp. We switched gears and used Chicken as the protein and the chowder was wonderful! You can use clams, shrimp, your favorite white fish or even chicken with this recipe.
Chowder Ingredients
- 1.5 Tablespoons – Extra Virgin Olive Oil
- 1 Each – Large Onion, diced
- 4 Each – Cloves of Garlic, minced
- 4 Each – Carrots, diced very small
- 1 Cup – White Wine
- 1/2 Cup – All Purpose Flour
- 1 Tablespoon – Salt
- 1 Tablespoon – Ground Black Pepper
- 1 15.25 oz. Can – Whole corn
- 8 Cups – Water
- 2 Cups – Heavy Cream
- 3 Large – Russet Potatoes, diced small
- 3 Cups – Stock (Fish, Chicken or Shrimp)
- 2 Cups – Your favorite protein, diced clams, medium shrimp, fish or cooked diced chicken
- 2 Tablespoons – Fresh or Dry Parsley
- 10 oz. – Frozen English Peas
Preparation
- In a very large Dutch oven, saute the onion and carrots in the extra virgin olive oil.
- As the onions become clear, add the garlic.
- Stir in the flour.
- Add the liquid ingredients, seasoning and the whole corn.
- Simmer for approximately 30 minutes until the carrots become softer, but not too soft.
- Add the potatoes and simmer until they become soft, but do not break down.
- Add the protein and continue to cook until the protein is fully cooked. For the pre-cooked chicken, it can tolerate more heat than the fish.
- Add the parsley, peas and anything else you decided to throw in the pot and cook for an additional 5 minutes.
Serve with a fresh salad and some hot buttery garlic bread. Mmmmm!
Serves 6 adults and a bunch of loud kids. Expect to find a few English peas on a plate or two after the meal.
“Who didn’t eat their peas?”
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