On Sun, 01 Nov 2020 15:56:29 -0400, Lucretia Borgia
> wrote:

>On Sun, 01 Nov 2020 10:11:31 -0700, U.S. Janet B. >
>wrote:
>
>>On Sun, 01 Nov 2020 08:24:43 -0400, Lucretia Borgia
> wrote:
>>
>>>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
>>
>>Please share your traditional recipe for chowder. I am interested to
>>know.
>>Janet US
>
>This is the one I have, old Newfie recipe back generations. It is
>truly tasty and creamy. Maybe the ingredients are obvious but I have
>never made it but people raved over it.
>
>Irene Graves Newfie Chowder
>Potatoes – peeled and roughly diced
>Homo milk
>Onions
>Haddock – whatever other assortment of sea food you use, there must be
>haddock which helps to blend the flavours. Irene said if you like
>mussels, make a chowder of them but do not add them to the seafood
>chowder as their flavour is too much compared to other flavours.
>Some:-
>Lobster, shrimp (both cut into pieces) squid, cod really anything you
>would care to add. What’s available and what you feel like spending.
>Gently poach the potatoes and onion in the milk, until tenderish,
>about ten minutes.
>Add the sea foods one by one with the haddock last. Season but go
>easy on the salt.
>Allow the chowder to cool, preferably overnight.
>Gently rewarm, when hot add a can of Carnation evaporated milk and a
>good chunk of butter. Do not allow to boil after the Carnation is in.
>Keep on stove just below simmer point.
>
>Strange though Carnation milk might seem, in Irene's day that was
>pretty much all that was available. No flavour of Carnation when
>finished, just nice and creamy.

thanks, I have saved that. That puts me in mind of when the ships
came in and supper was some of the catch. Many of the fishy items I
have no access to. But, my next chowder will follow your recipe.
Janet US