Chowdah Weather

As a New Englander, I think of one thing when I see the snow flakes start to fall- my grandmother’s chowders.  She loved chowders and when I was a little girl she would cook up a pot for our family quite frequently.   Clam chowder, fish chowder and then there was her corn chowder.   It wasn’t my favorite dinner as a child but as an adult I enjoy trying seafood chowders at different restaurants.  As the snow started to fall this afternoon I decided to make myself a bowl of seafood chowder for lunch.

Last fall I called my mom and asked her how she and her mother used to make chowders.  Turns out it is so easy to do.  I’ve made it a few times now and I think I’ve come up with a method that works for me.  I’ve taken Gram’s ideas and my mom’s and brother’s and created my chowder.

I finely diced an onion and sautéed in a large saucepan with olive oil and some butter.  Yes, real butter.  I cut back fat elsewhere.   I seasoned with a bit of sea salt, fresh pepper and a dash of Old Bay.  Gram would have added a bit of finely diced salt pork to the pot.  I tried adding some bacon one time but I didn’t like the taste – too strong.  So I skip that ingredient.

While onions hang out in pan I peeled and diced up 2 to 3 small potatoes.   I tossed them into pan and stirred around.   Next I added about a cup of water.  You want to cover the potatoes but the goal is to have the right amount of water later on-  you do not want too much at this point.  If necessary you could add more later.  Cover pot with lid.

When the potatoes were about halfway cooked I took a piece of frozen white fish and stuck it into the liquid.  I added about a cup each of frozen baby scallops and baby shrimp [peeled and prepped kind].   Cover pot and let that hang out until the white fish was thawed and cooked halfway through.   Then I added some fat-free half and half.   Pour and stir till it looks like the consistency you want.  Put cover back on and gently warm through and finish cooking fish.    Duly noted of course that Gram used cream.    I added a couple dashes of worcestershire sauce as my brother suggested.  Not too much – balanced flavors is the key.

In her chowders it was canned clams or fresh haddock pieces.  She used cream style corn for the corn chowders.  The basic process remains the same.   And naturally you should be topping your bowl of chowder with some oyster crackers. 

This chowder makes 3 good servings – with lots of fish in each bowl.  Nothing is worse than seafood chowder that is all potatoes in your bowl.  Which is why I finally learned how to make my own.  Enjoy!