Chowder help

[prov1900]

OK, so I am making a chowder for a work lunch thing. I want to use some of my walleye, add bacon, potato's, maybe throw in some smoked clams.

I have never made chowder before, and my biggest hangup would be the potato's. I worry that they would turn out tough. Would it be of any benefit/demise to bake the potato's first?

Does anyone have a chowder recipe they would like to share?

[eyemaster]

you can do a search on different recipes on line. The bacon will add lots of flavor, also add some american cheese slices or velveta cheese to add some extra flavor. you can use rraw potatoes, they will cook up fine.

[BlueLundFishrman]

when i make chowder i go buy the canned diced potatoes, or you can buy the canned whole and dice them up to the size you prefer yourself.

The other day I had some of the shore lunch brand cheddar potato soup (it's a dry mix you add water (i added i bottle of beer also)) to. Anyhow in that mix, they used shredded potatoes, I wasn't sure what to think at first, but it worked pretty good. So frozen hash browns or shred you own taters is another option worth trying.

If you haven't made it before, canned may be the safe bet to use.

[prov1900]

I always forget about canned taters. That will save me a ton of time.

[Dark Cloud]

You cant go wrong with canned taters. Regular ones diced up and just simmered till soft in the soup might have a tad more flavor. I always add corn to about any chowder I make, seems to add another layer of flavor... Along with the bacon, onion, celery, carrots, ect...

[BlueLundFishrman]

I posted my chowder recipe.

Yeah that is what I like about the canned taters too. I normally stock up when I find them on sale.

[picksbigwagon]

I was watching a cooking show and the host used unseasoned frozen cubed potatoes, like for hasbrowns......I thought man that is perfect for soups.....

[Pherris]

I have a really good recipe where you boil Yukon gold potatoes in clam juice(you can get like 32 oz cans) and then used the clam juice as a broth......its a rather simple recipe.

I don’t know where it is but I will do my best to recall.

2 cans clam juice

3-4 Yukon gold potatoes cut into cubes

1 onion

1 stick celery

2-3 slices bacon

1/2 cup flour

1 stick butter

1 lb fresh clams

Parsley (fresh or dried)

You boil the potatoes in the clam juice.

While they are boiling fry the bacon and save the grease.

Cut up onions and celery and sauté those in the bacon grease for a few minutes then add the butter. After it melts add the flour and chopped bacon to make a rue (it is really thick almost like dough) it will smooth out when you add it to the soup.

Add the rue to the potatoes and clam juice then add the clams (the clams usually have some juice in the container I add that too) Let simmer for about 1/2 hour add parsley as a garnish and enjoy!!!!

Easy, simple and really good!!!!!!

[croixflats]

An easy chowder recipe

I dont have a set recipe but the ingredients are simple I usually do by site and feel.

Bacon; crispped and removed leave enough bacon grease to saute veggies

Veggies; celery, onions, carrots, The amount is up to you I usually cover bottom of pan sauteed till translucent.

Add 2 cans cream of mushroom soup and one can cream of cheddar soup. the cheddar soup gives a bit of tang and color not really any cheese taste

Thin with chicken stock to desired thickness sometimes I use milk along with the stock.

bring to simmer. May have to add more cream of mushroom soup and stock depending the size of pot.

Add frozen diced potatoes to kettle and simmer till potatoes are almost done then toss in bacon and walleye tenders or what ever else you want, corn is good. Simmer till fish is done.

Simple ingredients one can experiment with and add to. I never do it the same way twice but it always comes out great.

[prov1900]

Great thread, but who doesn't love chowder? Made mine and it turned out great.

Three thick slices of bacon cut up, fried in the dutch oven, potato's (canned), onion, flour till roux, whole milk till simmer, clams, walleye, shrimp, scallops, and canned crab meat. Topped it off with a quart of heavy cream. The cream was stirred in slowly and allowed to simmer for quite awhile. It really helped in the thickening process.

Kind of a quick run-down, but in the end, I figured out that the chowder is all about how "you" make it, i.e. it can't be messed up...too bad. It turned out great and we will be making it again soon. My next batch will have a tasty lake whitefish in there.

Keep them coming guys/gals. These are all great recipes.