Chowder is a basic recipe. The flavoring is what you put into the base to make your soup. In this soup we will be using cocktail shrimp, but you may use lobster (bisque), clams or fish. The flavor will be consistently creamed but with a different taste according to what you add. A few buttery crackers on the side and you have a hearty chowder.
Another way to serve this is by hollowing out a round loaf of bread and filling the hole with your soup. Any way you serve this it is a supreme dish and is a nice addition to your Italian Christmas Eve dinner.
- 1 cup Water
- 1 cup Diced Celery
- 1 cup Diced Potatoes, small chunks
- 1 small Onion, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Milk
- 2 tablespoons Flour
- 1/2 pound Shrimp, salad size
- 2 tablespoons Butter
- Combine first 6 ingredients and bring to a boil. Simmer 15 minutes until potatoes are tender.
- Stir milk into flour and add to potato mixture with shrimp and butter.
- Cook on medium heat until thickened. Stir often to keep from sticking to the bottom of the pan
Chowders come in various flavors. You can substitute the shrimp with corn to make a corn chowder.
What makes these chowders so tasty is the combination of the cream and butter along with the potato to make a solid base.
Instead of bowls, hollow out round loaves of bread to serve your chowder. Use the pulled out pieces of bread for dipping.