Thread: Good day for some chowder!

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.

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 !