On Sat, 31 Oct 2020 12:16:55 -0600, U.S. Janet B. >
wrote:

>
>Can't decide if it should have bacon, or ham or a fishy component. I
>have some really nice smoky end cut bacon, or I have a lot of
>different fishy stuff from the sea.. Cod, halibut, shrimp, langostino
>and some other fish like stuff. I'll have to decide in the next
>hour or so to be able to thaw the protein in time.
>I use Rachel Ray's basics for a guideline.
>
> CHOWDER BASICS
>Rachael Ray
>
>1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the
>pan in a slow stream
>2 tablespoons butter
>2 all-purpose potatoes, peeled and diced
>2 ribs celery, chopped
>1 medium yellow onion, chopped
>1 small red bell pepper, seeded and diced
>1 bay leaf, fresh or dried
>Salt and freshly ground black pepper
>1 tablespoon Old Bay seasoning blend, found near seafood department
>or, on spice aisle in your market
>3 tablespoons all-purpose flour
>2 cups vegetable or chicken stock or broth
>1 quart whole milk
>3 cups corn kernels, scraped fresh from the cob or, frozen kernels
>8 ounces cooked lump crab meat, fresh is available in plastic tubs at
>many fish counters
>4 small bread boules, 6 inches, hollowed out, preferably sour dough,
>optional
>
>Toppings:
>Oyster crackers
>Hot cayenne pepper sauce
>Sliced scallions
>
>Heat a deep pot over moderate heat. Add oil and butter. As you chop
>your veggies, add them to the pot: potatoes, celery, onion, and red
>bell pepper. Add bay leaf to the pot. Season vegetables with salt and
>pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
>in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
>combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
>and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
>Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
>with oyster crackers, hot sauce and sliced scallions.
>
>NOTE:
>Saute onions first until translucent, sauté all vegetables until
>tender. Probably should use ½ pound bacon. Only use ½ red pepper.
>Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
>Definitely do not use so much flour
>
>Decisions, decisions.
>I think there are some yeast rolls in the freezer too.
>Janet US

To me that is not traditional chowder of the east coast. All the
peppers and bay seasoning say the fish is not good. However if you
like it that way, it's up to you, it's also much more trouble than
traditional chowder. There are three chowders, fish, clam and corn
and ne'er any of the ingredients should be in the other I'm not
being rude, just didn't want anybody to think that was true 'chowder'
lol