July 26, 2012 § 3 Comments
|Making chowder transports me to a scene in my heart where time does not exist. As I prepare the chowder, it’s winter, and it’s dark out. I’m energized by the calm focus created by shortened days of winter. The company is jovial yet subdued, happy to be indoors, protected from harsh weather on the Atlantic coast of Canada. There is nowhere anyone needs to be, no outside world to distract from the pleasure of camraderie accompanied by the humble richness and pure goodness of steaming hot chowder. In a word: nostalgia, at it’s absolute best!|
Boil 15 – 20 minutes (should still be firm) and then dice:
Heat 2 tbl olive oil in skillet on medium, then cook until slippery and slightly transluscent:
1 large white onion, diced
3 cloves garlic, minced
Add above ingredients to large pot along with:
1.5 litres 1% milk
1 bottle of pale beer (Alexander Keith’s, Dos Equis, Stella Artois)
1/2 lb diced tilapia *
1/2 lb crab *
1/2 lb scallops *
2 tbl capers
1/2 tbl coarse salt
1/2 tbl freshly ground black pepper
1/2 tbl oregano
* Can substitute shrimp, cod, lobster, clam.
- Bring to a boil, stir, lower heat and let simmer. Serve once all ingredients are hot (although often tastes even better the next day).
- Top with fresh chives and freshly ground black pepper.
- Accompany with dinner roll or French baguette,
- Pair with pale beer or unoaked Chardonnay.
* * *
Many prefer a thicker consistency than this recipe, which can be accomplished by adding flour, cream and butter. Personally, I prefer a light broth dominated with strong flavours extracted from the vegetables, spices and of course, the seafood.
Have you made chowder before? Tell us about it!