Hey DKB that chowder looks like it would be good with the cheesy garlic biscuits I make. Do you eat it with crackers or cornbread or just plain? And yes Steve I will post the recipe for the cheesy garlic biscuits but I'm gonna make ya beg first.
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Hey DKB that chowder looks like it would be good with the cheesy garlic biscuits I make. Do you eat it with crackers or cornbread or just plain? And yes Steve I will post the recipe for the cheesy garlic biscuits but I'm gonna make ya beg first.
Lol. Just crackers buddy.
Got to put up pics first...
Nice catch! KY???
Sounds delicious!
Nope. Rend! And I had my lucky hat on brother !Quote:
Originally Posted by Mean Green 2
Very nice. You just let me know if you need another one.
That looks good Im gonna have to try it without the carrots.
DKb you cook the crappie first or put everything in the pot raw and cook together? You really need to step up on your recipes, more details
Dang you guys are hard on a guy when it comes to food!
Saute' bacon, vidalia onions, and celery on medium heat, until onions are transparent and bacon is almost crisp (about 4 or 5 minutes).
Be careful not to overcook this mixture -- if you do, just start over.
Add butter and stir until just melted.
Stir in flour and whisk with a wire whisk (works best) or use a wooden spoon or spatula. (This is your vegetable roux.)
Whisk in 1 & 1/2 cups of water, slowly, a little at a time, stirring constantly, until smooth.
Add clam juice or fish stock -- stir constantly, and blend until smooth.
Add carrots, potatoes, green onions, and corn -- cook for five minutes on
simmer --- vegetables should be barely cooked.
Add half-n-half, whisking it in slowly. DO NOT BOIL !
****(You'll ruin the chowder if you boil it.)*****
Add sea salt, white pepper and Old Bay, (to taste) and blend well.
Cut up raw fish into one inch pieces, and add to simmering pot --- be sure to simmer on LOW HEAT !
Cook fish for just a few minutes -- it will cook very quickly !
Take a piece of fish out, and check it for doneness, if you need to.
The chowder will be of a thick consistency at this point --- add the remaining 1 & 1/2 cups of water, slowly, until the consistency is the way you like it.
Some folks like their chowder real thick ! (Personally, I do not.)
This is what the extra water is for. You don't want the chowder to be too concentrated.
Let the chowder sit for a half hour before serving -- it will continue to thicken, if you've followed the recipe. You may need to thin it down a bit.
You can also add other fish to this recipe -- shrimp, scallops, crab meat,
or a can of chopped clams.
I usually add a can of Gorton's chopped clams, and a 1/2 lb. of raw shrimp.
(This is a killer version !)
* Please remember : never boil the chowder while preparing or reheating !
Serve up chowder with oyster crackers, chopped parsley, and tabasco !