On Fri, 25 Dec 2015 07:30:14 -0500, Gary > wrote:

>I'm going to make some chicken corn chowder from scratch today so I've
>been looking at various recipes just to get an idea of ingredients.
>I'll often look at several then pick and choose ingredients that sound
>good.
>
>In this one recipe, the ingredient list sounds good but the picture of
>the finished product looks odd. For liquid, it calls for 4 cups of
>chicken broth and at the end, a mere 1/2 cup of half&half mixed with
>cornstarch.
>
>My thoughts a
> 1) The pic of the finished chowder does NOT look very good.
> 2) Using 4 cups of chicken broth and 1/2 cup of half&half, there
> is NO WAY it's going to look like that when done.
> Looks like they dumped 1/2 gallon of milk on the vegetables.
>
>Check it out and see if you agree:
>
>http://damndelicious.net/2015/10/15/...-corn-chowder/

This is what I go by. (very loosely, really just to make sure I don't
forget something You just need to adjust for the food item you are
featuring.)

CHOWDER BASICS

1 tablespoon vegetable oil or extra-virgin olive oil,
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
(1 tablespoon Old Bay seasoning blend, -- if you are making a
fish/seafood chowder, otherwise use something like Lawry's or make up
your own seasoning)
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at
many fish counters

Optional:
4 small bread boules, 6 inches, hollowed out, preferably sour dough,
optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop
your veggies, add them to the pot: potatoes, celery, onion, and red
bell pepper. Add bay leaf to the pot. Season vegetables with salt and
pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle
in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and
combine. Stir in milk and combine. Bring soup up to a bubble. Add corn
and crab meat and simmer soup 5 minutes. Adjust the soup seasonings.
Remove bay leaf. Ladle soup into bread bowls or soup bowls and top
with oyster crackers, hot sauce and sliced scallions.

Saute onions first until translucent, saute all vegetables until
tender. Probably should use ½ pound bacon. Only use ½ red pepper.
Just a pinch of red pepper flakes. Maybe 1 teaspoon of thyme.
Definitely do not use so much flour

Janet US