Chowders Lighten Up
Chowders Lighten Up
Read the complete article at NPR's Kitchen Window.
Read the complete article at NPR's Kitchen Window.
Technorati: Food | recipe | soup | chowder | kitchen window | npr
Labels: chowder, food, Kitchen Window, NPR, recipe collection, soup
9 Comments:
Excellent job, Kevin, and thank you for making the point about thickeners in clam chowder...in my view, nasty, vile, gluey stuff (which is unfortunately slowly taking over the chowder world, it seems) -- but you were much more diplomatic, of course. Bravo!
Stephen,
Thanks.
Great article Kevin, what time did you say you were serving that chowder? I have a good nose, so I will sniff you out if you don't tell. ha
I appreciate all the information you give concerning origins of dishes and their meanings.
judyinktown
I never thought of saving the asparagus stems! what a great idea. The chickens will be a little disappointed, tho. I keep a zippy bag each for the lopped off parts of onions and celery chunks to save for stock.
These chowders sound yummy.
Judy,
Alas, they're all gone now.
Chel,
Makes a really great stock.
Sorry to disagree, Kevin. For me, chowder is best defined in Jasper White's "50 Chowders." I don't think John Thorne's quote serves as a license to call just anything a "chowder." To me, a chowder is still a pot of potatoes, haddock and fish broth. I might stretch that to include a good corn chowder. Everything else is just a glorified soup.
In all these years, I've never thought of saving my asparagus bottoms. Thanks!
S'kat,
Now you know.
What a great blog!! As a regular visitor to the Northeast, Clam Chowder is one of my favourites. This year I enjoyed the creamiest chowder on record in Scituate MA, at PJs Country House. I experiment with other fusion recipes, i.e. creole chowder, where I substitute bacon with chorizo, using the trinity of the creole kitchen, celery, onion and red pepper. Delicious.
I will certainly bookmark you and follow your website.
T. (Enjoy Food & Travel)
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