Basic Chowder Soup Recipe

Ingredients :

6 to 8

1

3

2 cups

3 cups

strips bacon

large onion

large potatoes

chicken stock (or water and a stock cube)

milk

salt and pepper

1. Chop the bacon and onion, and cut the potato into small cubes.

2. Put the bacon in a saucepan over medium heat and fry until it starts to crisp.

3. Add the onions and potatoes to the bacon and its fat, and lower the heat.

4. Cover and cook 5 to 7 minutes until the vegetables are softened but only very lightly browned.

5. Add the stock and milk, and bring to a boil.

6. Reduce heat and simmer gently until the potatoes are tender, and the soup starts to reduce and thicken, about 15 minutes.

7. Season with salt and pepper.

8. Stir in the corn, clams, or fish, and heat through.

9. Serve piping hot.

Serves 3-4

Manhattan clam chowder aside, most chowders are thick creamy soups that usually contain bacon, have diced potatoes as a thickener, and highlight a particular ingredient such as corn or clams. But chowder also welcomes lots of guest-star ingredients, especially seafood, so add a drained can of shrimp or salmon at the last minute, or toss some chopped frozen cod into the hot finished soup and cook for 2-3 minutes before serving.

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