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