Autumn Chowder Recipe

September 30, 2019 1 Comment

AUTUMN CHOWDER

Makes 1 gallon

Dice one package of bacon into small pieces & cook until crispy, either in the oven or in a pan on the stove top. Cool and set off to the side to be used as a garnish at time of serving.

Fill large pot with 12 cups water.

Add 1.5 cups of corn

Using an immersion blender, or a food processor to blend until the corn is in small pieces.

Then add:

1 tsp thyme

2 Tbsp parsley

1 ½ Tbsp Old Bay Seasoning

2 cups onions diced

2 cups celery diced

1 cup carrots diced

2 cups whole kernel corn

⅓ cup chicken base paste or powder

2 tsp pepper

⅛ cup garlic

¼ tsp bay leaf powder

1 small pinch red pepper flakes

1 Tbsp lemon juice

Cook all ingredients in pot for 1 ½ hours

Cut 4 cups of potatoes while waiting for soup to cook. Set in water to keep from browning.

Mix 1 ½ cups heavy cream with ½ cups cornstarch. Add to soup while stirring. Mix in 4 cups diced potatoes and 4 cups butternut squash cut in 2” chunks. Cool on low for 15 minutes or until potatoes and squash are soft, stirring constantly to keep from scorching. Check for flavor- add additional spices to taste.

*At time of service: Garnish top of each bowl of soup with diced chives or parsley, a good bit of bacon bits on the top center and shaved or shredded parmesan.

Fran Shellenberger

December 12, 2019

I think your wonderful recipe for chowder can be improved with a little cumin – a spice similar to black pepper but milder. For a recipe as large as this I suggest 1 TBSP. This tip came to me from my Yemeni son-in-law who was forced to do his own cooking when he came to the States, remembering his mother’s cooking.

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