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Chowder

A base chowder with veggies, which can be taken in several ways with seafood etc.
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Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 32 Ounces Stock Chicken, Seafood, pork, etc.
  • 8 oz new potatoes diced
  • 1 medium onion diced
  • 2 fronds Fennel chopped
  • 1 large carrot sliced thin and chopped
  • 1 medium parsnip sliced thin and chopped
  • 8 oz sweet corn Cans range from 7-11 ounces, whatever is fine.
  • 1 tbsb kosher salt
  • 12 grinds black pepper
  • 1/2 cup flat parsley about 8 sprigs; chopped
  • 1 clove Garlic minced
  • 2 tbsp All purpose flour
  • 2 tbsp Bacon Grease Or butter
  • 2 cups heavy cream

Method
 

  1. Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
  2. Once the veggies are close to being tender, melt the grease/butter in a skillet and cook for 3-5 minutes. The objective is to cook out the raw flour taste and slightly brown the mixture.
  3. Whisk in the cream stirring constantly until combined and slightly thickened.
  4. Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
  5. Optionally, add cooked seafood just before searving.

Notes

Try adding some grated parmesan to the soup or perhaps a parmesan rind.
 
Add seafood like fish, clams, shrimp, etc.  Leftover if the seafood is already cooked, add it just before serving with the soup hot enough to warm up (but not cook) the seafood. 
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