Tuesday, January 20, 2009
Chowder, a perfect meal for a cool winter’s day. Chowders are most commonly a combination of seafood, potatoes and onions and milk or cream. They traditionally are made with what is on hand.
There are probably as many different definitions of what a chowder is as there are chowder recipes. Seafood chowders, corn chowders and any number of new combinations of pureed seafood and vegetables.
Chowders also differ by thickness. Some people prefer very thick chowders, we prefer ours thinner and prefer not to thicken with flour and to allow the reduction of cream to thicken the chowder. This result is a thinner chowder, but one with a rich creamy texture. Our preferred method also happens to be gluten free.
Join us this month for a delicious bowl of chowder, perfect for a warm lunch, or serve it as an entrée with gf french bread and a green salad.
Delicious and satisfying, our ‘Salmon Chowder’; will warm your tummy and your soul. ‘New England Clam Chowder’ is a classic marriage of clams, onion, celery, bacon, potatoes and cream, or try ‘Seafood Chowder’; mussels, firm white fish, clams and shrimp provide the basis for this meal in a bowl. In our seafood chowders we have not forgotten the prize of the Northwest, crab. A must try is our ‘Crab and Corn Chowder’. We used fresh corn and cut the kernels off the cob, but you can prepare this recipe with frozen corn. For a non-seafood chowder, try ‘Zucchini and Potato Chowder’; a soothing chowder perfect for any winter evening.
We hope you will enjoy these wonderful chowder recipes as much as we did. Serving suggestion: Put on your favorite slippers, curl up by a warm fire and enjoy a soothing bowl of chowder with a friend.
at 9:31 AM