Instructions:
and I think it’s a shame to only use it for making clam chowder.
Sometimes I use seafood such as haddock or cod to make a nice seafood chowder, which is very enjoyable. Other times, when I have some leftover chicken or turkey, I use this as the meat in my basic chowder. It’s all good.
Since I often experiment with leftovers, I’ve also used cut-up cooked pork chops and cut up pieces of ham to make a different type of chowder. Cooked smoked sausage with the casing removed also works well in this thick soup.
I’ll give you the basic chowder information and you can add about 1-1/2 pounds of your choice of meat, fowl or seafood. As an aside, I might suggest you use this basic recipe then add oysters next time you want some nice oyster stew.
Use a cooking pot in which to boil the onions, celery, potatoes and water. Cover and boil over medium heat. The onions should be translucent and the potatoes soft.
Sauté the bacon pieces over medium heat until crisp; don’t drain. Simply add the onion, celery, potato and water mixture to the bacon pot. Add the seafood uncooked, or the other choice of cooked meats, cover and simmer for 15 minutes.
Make sure the seafood is cooked through. The fish will flake. Stir this pot of items a couple of times during the simmering.
Now add the milk, half-and-half, butter, salt and pepper. Do not cover during this heating. Heat until serving temperature, being careful not to bring it to a boil.
When you serve this chowder, add a sprinkle of chopped green onion tops to each bowl. I’ve also served it with a dollop of sour cream on top. This makes an excellent, rich soup you’ll enjoy often.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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