Most often, soup chowder means exactly its English version, with the addition of cream and seafood, mostly shellfish and fish. The vegetable part of the chowder used to be rather poor, but with the improvement of cooking, more varieties of this soup began to appear with the addition of unused early ingredients.
Soup chowder - recipe
Ingredients:
- butter - 30 g;
- leeks (white part) - 1 piece;
- sweet potato - 300 g;
- ordinary potatoes - 300 g;
- bacon - 4 strips;
- flour - 40 g;
- fish broth - 1 l;
- corn cobs - 2 pcs .;
- mix of seafood - 600 g;
- fresh dill, bread - for filing.
Preparation
We melt the butter and we pass on it thin rings of leaks to transparency. To the onions, add slices of sweet and ordinary potatoes, as well as bits of bacon. After 5 minutes, sprinkle the contents of the pan with flour, cook, stirring, a couple of minutes, and then put everything in a saucepan and pour a mixture of fish broth with two glasses of water. Cook soup for 20 minutes on medium heat, add corn, mix of seafood and cream. Another 10 minutes of cooking will be enough to ensure that all seafood is prepared and the chowder could be poured on plates and served, sprinkled with dill, with a slice of bread.
Chowder soup with seafood
Ingredients:
- butter - 40 g;
- white onion - 80 g;
- carrots - 80 g;
- stalk of celery - 65 g;
- flour - 20 g;
- fish broth - 750 ml;
- milk - 750 ml;
- large shrimps - 12 pcs .;
- mussels - 12 pieces;
- fillet of salmon - 400 g;
- parsley.
Preparation
On the butter, let's pass the onions with carrots and celery cut into thin straws for 3 minutes. Sprinkle the browned vegetables with flour, wait a couple of more minutes and put everything in a saucepan. We pour vegetable roast with milk and sick, mix, so that there are no lumps, and after cooking on medium heat for about 25 minutes, the chowder should become thick. Add to the soup shrimp, mussels, centimetric cubes of salmon and cook for 4-5 minutes.
Cream soup chowder served fresh, immediately from the stove, accompanied by a portion of fresh herbs and bread.
American soup chowder
The American, to be more precise, the Manhattan chowder, differs from its English counterpart in tomato broth instead of dairy.
Ingredients:
- vegetable oil - 30 ml;
- white onion - 80 g;
- celery - 80 g;
- carrots - 80 g;
- potatoes - 100 g;
- tomatoes in their own juice - 500 ml;
- mollusks - 300 g;
- fried bacon - 2 tbsp. spoons;
- leaves of thyme - 1 teaspoon.
Preparation
In a thick-walled saucepan or brazier, heat the oil and fry on it chopped onions, celery and carrots for 6 minutes. Add the potatoes to the vegetables, pour all the tomatoes and add a glass of water or fish broth. Cook the soup over medium heat for 50 minutes, add clams and wait for another 7 minutes, then immediately serve the chowder to the table, with bacon and greens.
Clam Chowder Soup
As a rule, the very name "chowder" means under itself a clam chowder dish, with the addition of shellfish alone or along with other seafood.
Ingredients:
- butter - 20 g;
- onion - 70 g;
- potatoes - 120 g;
- bacon - 225 g;
- milk - 500 ml;
- chicken broth - 250 ml;
- cream - 250 ml;
- shrimp - 150 g;
- garlic clove;
- fresh shellfish - 200 g;
- parsley.
Preparation
On melted butter fry onion with bacon and garlic. When the onion becomes transparent, we add potatoes to it, wait until it is browned, and shift the entire contents of the pan into a saucepan. Fill the vegetables with broth, cream and milk. Cook the chowder to the softness of the potatoes, add the shellfish and shrimp, wait for 2-3 minutes and pour the soup on the plates. Serve, sprinkle with herbs.