Chowder makes a hearty meal.
Clam chowder, corn chowder, seafood chowder, potato chowder or the myriad variations on the chowder theme all have something in common: they are one-pot comfort soups. The composition of this soup varies by region. Traditional chowders hail from the Northeast and include a base of cream, onions and potatoes. Gather the right ingredients and follow a few simple steps to make a traditional clam chowder.
Instructions
1. Melt 4 tbsp. (1/2 stick) of butter over medium heat in the pot.
2. Turn down the stove to medium-low, add onions and cook for approximately 10 minutes or until they are translucent.
3. Transfer the celery, carrots, potatoes, thyme, salt and pepper to the pot and cook for approximately 10 additional minutes until vegetables begin to soften.
4. Add clam juice and bring to a boil over high heat.
5. Simmer the mixture for about 20 minutes or until vegetables are fork-tender.
6. Melt the remaining eight tbsp. of butter in a small saucepan and slowly whisk in the flour, eliminating any clumps as you whisk. Whisk the butter and flour paste continuously over low heat for three minutes.
7. Whisk in a cup of the hot clam broth into the butter-flour paste and then transfer this mixture into the vegetable-clam broth pot.
8. Stir occasionally and simmer until thickened.
9. Add the clams and milk to the chowder and simmer for 10 to 15 minutes, or until the clams are cooked through.
10. Adjust the salt and pepper seasonings and ladle the chowder into warm bowls.
11. Top the chowder with crumbled bacon and serve with toast points.
Tags: minutes until, cook approximately, minutes until vegetables, salt pepper, until vegetables