- Tue Dec 21, 2010 7:47 am
#363156
I don't really have a recipe- I make it a little different every time.
But here's the start-
Cut up some red-skin potatoes, pieces a little bigger than your thumb. Boil til fork tender, separate out about a third and mash-em, save the rest.
Butter in bottom of kettle, ad chopped onion, and saute. Once the onion is fairly translucent, ad copped chopped carrots, cellery and garlic, saute a few minutes- til it feels like enough (ie. smells good), turn the heat down a bit and then ad some milk. How much- it's your chowder, how much you makin, how thick you like it?
I usually use skim milk- but since I suspect you, Mr. Thunder, have the metabolism of a rabid tasmanian devil, it will rock with whole milk.
Once milk is getting warm, stir in the mashed potatoes til creamy, then ad the boiled un-mashed potatoes and a can of corn. Salt, pepper, dil and a couple bay leaves. Sometime I throw in some Prudhome seafood seasoning, sometimes Old Bay. Then whatever fish you want- I like a can of crab, salmon and/or big chuncky whitefish. I like thumb-sized chunks, as I like a chunky chowder. You livin in the land of fish-plenty should have the most awesome chowder possibilities.
And before you started you should have thrown a couple loaves of peasant bread in the oven, and have some good beers ready when it all comes together, which requires proper planning as a few disappear during the making.
And how is chowder like lasagna? Better the second day! And make a huge batch and freeze it, or in your case, set it outside where the dogs can't reach it.
It's lime the battles between sperm whales and giant squid half a mile below the surface of the ocean. Only it happens in the palm I your hand.- thndr
when I fall, I am still cold and wet, but much more stylishly dressed. as my hat disappears in the riffle- flybug.pa
"Sugar? No thank you Turkish, I'm sweet enough."
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