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Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)
Ingredients
For about 2 quarts
The Chowder Soup Base
Step 1
Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Drain off fat and blend crackers or bread crumbs into onions. Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender. Season to taste with salt and white pepper, and the soup base is ready.
Chowder Suggestions:
New England clam chowder:
Step 2
For about 2 1/2 quarts, serving 6 to 8. Scrub and soak 24 medium-size hard-shell clams. Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened. Remove the opened clams; cover, and steam the rest another minute or so. Discard any unopened clams. Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base. Meanwhile, mince the clam meats in a food processor or chop by hand. Fold them into the finished chowder base. Just before serving, heat to below the simmer--so the clams won't overcook and toughen. Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve.
Step 3
To prepare clams: Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed. Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water). Lift out, and if more than a few grains of sand remain in the basin, repeat. Refrigerate, covered by a damp towel. It's wise to use them within a day or two.
Fish chowder:
Step 4
Prepare the chowder base using fish stock, and/or light chicken stock, and milk. Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture. Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy. Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
Chicken chowder:
Step 5
Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
Corn chowder:
Step 6
Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
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Reviews (3)
Back to TopI'm a fan of Julia Child's cooking. I wanted to make a seafood chowder so I gave it a whirl. I used 1 large onion (sliced) and 1c Progresso "plain" bread crumbs. For liquid I used 3c whole milk, 1c heavy cream, and 2c reconstituted lobster stock (Better than Bullion brand). I used white rose potatoes, diced about 3/8". The stock was quite thick. I kept the lid on while simmering to retain the moisture. After simmering, I added the meat from about 20 steamed clams and mussels, and the meat picked from one steamed Dungeness crab. After checking the seasoning I added 1 tsp salt and 1/2 tsp ground white pepper. The stock was lacking depth so I added 3 oz (2 shots) dry Vermouth. This resulted in a delicious chowder, albeit a bit thick. Next time I'll halve the breadcrumbs to 1/2c and omit the heavy cream to produce a lighter base. Very easy to make, too.
Anonymous
Ladera Ranch, CA
2/11/2013
Too much onion! Made this as a vegetable chowder with carrots and celery. Added a pinch of thyme. Would use as a base recipe again, but cutting the onion in half.
terrihb
va
2/11/2012
Just want to point out that the chicken chowder recipe is actually for the corn chowder.
Anonymous
USA
10/31/2009