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Basic Chowder With Variations
3 lg Potatoes
1 lg Onion
2 cn Evaporated milk
1 qt Stock or water
2 oz Salt pork (or 2 tb. butter)
Salt and pepper optional white wine bay leaf parsley thyme
Peel and dice potatoes and put them on to boil in salted water or stock to cover. Peel and dice the onion.
If you use salt pork, cut it into 1/4" pieces, and cook in a frying pan over low heat until enough fat is rendered to saute the onions. Remove salt pork pieces from the pan and cook the onions in the rendered fat. When the onions are transluscent, add them to the cooked potatoes. (the potatoes are ready when you can bite into them, and they are still firm. Do not overcook them).
Return the salt pork bits to the frying pan and continue to cook them until they are brown and crispy. Reserve them for garnishing the chowder. If you prefer, use butter or margarine to saute the onions.
The milk should be added just before serving and brought to heat. Do not boil.
Corn: Basic recipe plus 1 can cream style corn, 1 can whole-kernal corn, 1/2 bunch fresh parsley, chopped
Lima Bean: Basic recipe using 1 qt. chicken stock, 2 cans lima beans or 1/2 lb. dried lima beans, cooked, plus 1 ts. rosemary
Succotash: Basic recipe plus 1 can cream style corn, 1 can lima beans and 1/2 bunch parsley, chopped
Celery: Basic recipe plus 1 head celery, sliced and parboiled in 1 qt. chicken broth plus 1 tb. celery seed.
Clam and Corn: Basic recipe plus clam chowder recipe plus 1 can cream-style corn.
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