Chowder is one of the best ways to use what’s on hand to make a heart-warming meal in 30 minutes for those unexpected guests or just for you! There are a few must have basics: a broth (fish, vegetable, chicken, or turkey), diced potatoes (frozen hashbrowns, leftover baked potatoes, any fresh potato), a green (celery and parsley are my favorite for chowder, but whatever you have on hand is fine), whole milk, half and half, or full cream), bite size vegetables (corn, carrots, and/or frozen peas), and a thickener (flour, cornstarch).
1. Dice leftover meat like ham or turkey in bacon drippings or butter. If using fish, add at the very end when bringing the chowder to a low boil. I like using tilapia fillets and frozen cooked shrimp which I always have on hand.
2. Saute onion, celery and or parsley (include stems), mashed garlic, and carrots. If using frozen peas, add at the end of cooking process.
3. Add flour or cornstarch and stir with diced vegetables for about one minute.
4. Add broth and stir till flour is incorporated. Continue to scrape the bottom of the pan.
5. Add dairy product, corn, peas, black pepper, and nutmeg.
6. Bring to a low boil and simmer till potatoes and carrots are tender. If using fish, it takes about the same time as potatoes to be done.
What chowder combo will you creat this evening?
one onion
4 Tablespoons bacon drippings or butter
2 carrots
3-4 celery stalks with leaves or 1/2 bunch of parsley with stems
2 garlic cloves mashed with 2 tsp salt
1/4 cup flour or corn starch
4 cups broth
1 cup heavy cream, milk, or half and half
4 cups corn
1/2 bag of frozen hash browns, or 2 cups diced potatoes
1 tsp black pepper, add more salt to your taste
1/2 tsp nutmeg
meat of your choice: fish, chicken, ham, bacon