Modular Fish or Seafood Chowder
avatar

Chowder is very regional stuff, a beloved soup, treasured because it allows a family to chowderstretch its supply of seafood, it’s economical to make and bracingly filling. Chowders vary considerably. Some differences are personal, others are regional. For some, all chowders are plain broth or made red with tomato, while others contain milk or cream and are white. Others are thin or thick as gravy.  Corn is highly optional.

  • Boston and upper New England chowder is a cream-based chowder, clams, potatoes, onions and little else.
  • Manhattan clam chowder is always known for its red tomato broth.
  • Rhode Islanders play it safely and usually serve two chowders, a cream-based one in addition to a tomato-based chowder, with potatoes and no vegetables. Quahog chowder is immensely popular here.
  • Long Islanders run it diplomatically opting for a tomato base with cream, a pinkish, unclear chowder.
  • North Carolinians tend to make a thickened, clear chowder and kick it up with hot sauce.
  • In the San Francisco area New England style chowder is served in a large sourdough-bread-bowl.
  • The greatest difference between chowder and gumbo begins with the start of the recipe. Chowder has a simpler beginning and starts with sautéing a form of pork with aromatic and no slow, tedious browning of flour. Gumbo requires a roux, a slow and gentle browning of oil and flour. To this the aromatics are added, then the rest gets built about the same as chowder.

 

Generally, all North American chowders come down to this: Saute your choices of fat meat and aromatics until onion is translucent and fat has rendered.

FAT MEAT
Bacon
Pork belly
Salt pork
Sausage

AROMATICS:
Chopped onion
Garlic
Leeks
Scallions
Shallots

Add liquid below and 2 ot 3 cubed potatoes, simmering until the latter is tender.

LIQUID, 4 to 6 cups
Broth
Tomato
Milk/cream
Water

OPTIONAL VEGETABLE:
Add 1 ½ cups frozen corn and simmer for 2 minutes.

OPTIONAL THICKENING: Separately combine ½ cup flour and ½ cup water Slowly add mixture to pot, simmer slowly for desired thickness. You MAY NOT use all the thickening mixture.

Just before eating, add.

FISH/SEAFOOD, A MIXTURE, IF DESIRED
Clams
Crab
Mussels
Oysters
Quohaugs
Salmon
Scallops
Shrimp
White fish

Simmer a very short time, only until fish or shellfish are opaque, usually less than 5 minutes. Just before serving, add a large lump of butter, and sprinkle with chopped parsley. Serve with crackers or crusty bread.

Below is three foodsites with specific chowder recipes.

http://allrecipes.com/recipes/soups-stews-and-chili/chowders/
http://www.food.com/recipe-finder/course,soups-stews,chowders
http://www.cookinglight.com/food/in-season/healthy-chowder-recipes-00412000067514/

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *