The universe must have read my last few columns and decided this last week that we all needed a little more cause for intention in our lives. I, for one, was not disappointed to stay tucked warmly in my house when my little car couldn’t make it through the snow to pull out of the driveway. A morning stuck at home was welcome, but cold temperatures and a blanket of white make me crave creamy, nourishing soups. So, once the streets were swept clear, my recipes were chosen, and my shopping list was written, off I went to the grocery.
This week, I wanted to eat chowder. A little fishy, a little smoky, and chock-full of veggies bathing in a creamy, stomach-coating broth. Chowder was just what the weatherman ordered.
Kelli’s New England-ish
Chowder
INGREDIENTS:
½ lb bacon - cut into squares
2 T water
2 T butter
1 yellow onion - diced
3 ribs of celery - diced
2 T fresh thyme leaves - picked and chopped
Salt and pepper
2 T all-purpose flour
1 c white wine
1 c clam juice
1 qt milk
1 lb potatoes (yellow, white, or red) - cut into large cubes
2 bay leaves
1 lb bay scallops (or substitute other boneless seafood of your preference i.e., shrimp, halibut, salmon, cod, etc.)
Hot sauce - for serving
DIRECTIONS:
1. Combine bacon and water in a heavy-bottomed pot. Heat over medium until the water has evaporated and the bacon is rendered and starting to crisp. Add butter, onion, celery, and fresh thyme. Season delicately with salt and pepper. Cook over medium-low until the vegetables are soft.
2. Meanwhile, combine the white wine and clam juice in a small saucepan and reduce by half over high heat.
3. When veggies are soft, add flour and heat stirring often until no uncooked flour remains. Add 2 c milk and stir, scraping the bottom of the pot, until the liquid is starting to thicken. Add in the wine and clam reduction, and the rest of the milk. Bring to a boil and reduce heat to maintain a simmer. Add in potatoes and bay leaves and cook over medium-low until the potatoes are softened, stirring periodically (about 15-20 minutes).
4. Add in chosen seafood and continue to simmer until the seafood is just cooked through (about 5-8 minutes).
5. Serve, garnished with fresh herbs, hot sauce, and with toasted sourdough or oyster crackers.
If seafood is not your jam - check out this hearty Ham and Corn Chowder
Leftover Christmas Ham Chowder with Corn and Potato
INGREDIENTS:
1 T olive oil
2 T butter
1 yellow onion - diced
3 ribs celery - diced
1 clove garlic - minced
2 T fresh thyme leaves - picked and chopped
Salt and pepper
2 T all-purpose flour
2 c chicken stock
2 c milk
1 lb potatoes (yellow, white, red) - cubed
2 bay leaves
1 ½ c ham - roughly chopped
1 ½ c corn
DIRECTIONS:
1. Melt butter in a heavy-bottomed pot over medium heat. Add onion, celery, garlic, and thyme. Gently season with salt and pepper. Sauté over medium heat, stirring regularly, until the veggies are soft but not brown.
2. Add flour and cook, stirring regularly, until no raw flour remains. Add 1 c milk and stir until the liquid is thickened. Add remaining milk and chicken stock and stir to combine.
3. Bring liquid to a boil and reduce to a simmer. Add in potatoes and bay leaves. Let cook, stirring regularly until the potatoes are soft (15-20 minutes). Add in ham and corn and heat through. Add milk if the soup is thicker than you prefer. Season to taste with salt and pepper and serve.
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