How to Make Any Kind of Chowder

A hearty bowl of warm chowder on a cold winter day is both richly satisfying and nourishing. There are several variations in kinds of chowders, but they all usually include the same thick, creamy base, with chopped potatoes. The most common kinds are clam or seafood chowder, and corn and potato chowder. I love both, but having grown up on the East coast of Canada, I have a special preference for clam chowder (pictured above, which I have in my fridge right now as leftovers), along with a pot of potato and corn chowder for my non-seafood-loving hubby. (Note: I sprinkled grated cheese on top of mine in the photo above because hubby had grated some for himself, but it’s not a traditional addition to clam chowder. It was yummy though!)

Chowder is super easy to make, and I always make a large stock pot full which leaves me with lots of leftovers for easy meals for the next few days. I’m going to share the basics for how to make chowder, which you can customize however your imagination allows! This is not a hand-holding kind of recipe, but if you do need more precise details, feel free to ask.

Ingredients

Butter
Onions
Celery
Carrots
Potatoes
Rice flour (or other thickener of choice)
Whole milk or cream (the higher the fat, the healthier it is. I use un-whipped whipping cream when I have it, and it tastes divine)
Spices: summer savoury and oregano is what I used last time and it was great. You may also consider adding basil, parsley (especially fresh), or marjoram. (Not all of them at once though!)
A few shakes of white pepper (milder and smoother tasting than black pepper)
Salt to taste (if you are using unsalted homemade bone broth, you will need a fair bit of salt. I used 2 tablespoons in my 9-qt pot. Don’t be afraid of real sea salt – it is something that the body needs to function properly, and you don’t have to worry about your sodium intake unless you are eating lots of processed foods)

Your preferred customizing ingredients: clams, scallops, other types of seafood, including fish. I prefer just clams, and sometimes add scallops. Or you could also add just corn (I use frozen, canned vegetables are pretty well nutritionally empty), which is excellent too! I would add probably at least 2 cups. I also very much enjoy this recipe for Garden Vegetable Chowder, and have played with the recipe lots with excellent results.

Directions

Step One: Chop 2-3 onions (these amounts are based on a large 9-qt stock pot full, but if you’re doing a smaller amount just adjust the ingredients accordingly), sauté in 1/3 c. butter.

Step Two: While onions are sautéing, chop celery (2 or 3 cups, depending on how much you like it) and add to onions.

Step Three: Place defrosted homemade bone broth in your pot, add water if necessary to bring it to a good concentration (think of the look of store-bought broth or bouillon to compare), turn the heat on to medium. Leave ample room for levels to rise as you add ingredients.

Step Four: Chop carrots (however many you want) and potatoes (5-6 cups, or to taste), add to pot. Add onions and celery when they are sautéed. Simmer until ingredients are tender.

Step Five: Place a couple of tablespoons of rice flour (or whatever other thickener you use, like regular flour) in a jar with a lid, fill halfway with water, screw lid on nice and tight (I use a mason jar), and shake your booty. Shake the jar too while you’re at it, until the rice flour is dissolved. Pour it into the pot, and bring to a bubbling simmer. Wait a few minutes, while stirring. Repeat with more if you want increased thickness.

Step Six: Add your additional ingredients (seafood gets tough when overcooked). Add milk or cream (3-4 cups), and a couple spoonfuls more butter.

Heat through (or cook as needed).

Step Seven: Taste test. Serve with a salad, and enjoy!

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{PS. I still have a few last thoughts about the breastfeeding in public issue. I’d like to address the comments about
“others around you feeling uncomfortable”, as well as the “causing a brother to stumble” issue. Hopefully you aren’t tired of reading about this issue yet!}

{PPS. I have an awesome Christmas-y  giveaway coming up soon that you will not want to miss. Stay tuned!}

{PPPS. I made a new header. I love it. The end.}

{PPPPS. What do all those “p”‘s even mean? I’m somewhat dubious that PPPPS is an actual correct term…}