To sign up for Meridian’s Free Newsletter, please CLICK HERE
In today’s article, you will find:
- A free e-book for those who love chowders
- Chowder recipes
- Two free breads to go with your chowder: Loaves, focaccia, and biscuits
- In Case You Missed It
A Farmer’s Chowder is a chowder made with veggies. A chowder is a soup made with milk or cream.
Chowders are simple to make. The chowder above is made with corn, potatoes, and diced ham. Bacon can be used in place of ham. Other vegetables can be used. Cheese can be added.
The broth is simple. Just add flour to melted butter to make paste and then slowly add chicken or vegetable broth and cook to thicken. Then thin with milk, cream, or half and half. Just follow the recipe below substituting meats and veggies of your choice.
And of course, chowders are often made with clams or other sea foods. We really like this shrimp chowder.
(I love cooking with shrimp–they have a built in temperature gauge. They turn red when they’re done.)
Free! How to Make Chowder: A Chef’s Guide to Making Chowder
Just tell us where to send it. Click here to get your free e-cookbook.
Free Bread to Go with Your Chowder
Get an instant coupon for a two free breads: Biscuits, loaves, dinner rolls, and focaccia.
Ham and Corn Chowder
Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. It’s a great recipe for that leftover ham from your holiday dinner.
2 tablespoons butter
1/2 medium onion, finely chopped
3 tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried
- Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
- Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
- Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley. Reheat if necessary.
Coconut Shrimp Chowder
This is an excellent chowder, one that will impress your friends. We used two pounds of shrimp; you could get by with 1 1/2 pounds. The coconut milk and spices make this a great Thai dish.
2 pounds uncooked shrimp, peeled and deveined
3 cups bottled clam juice
1 1/2 cups coconut milk
1/8 teaspoon pepper
1/2 teaspoon salt
2 cloves minced garlic
1/2 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon freshly ground ginger
1 tablespoon cornstarch
1/3 cup heavy cream
- Chop the shrimp into 1/2 inch pieces. Set aside.
- Mix the clam juice and coconut milk together in a heavy stockpot. Add the pepper, salt, garlic, cumin, curry, and ginger. Simmer for 20 minutes.
- Add the cornstarch to a cup and then add a small amount of the soup dissolving it and stirring it with a spoon to make a paste. Add more liquid and stir until it is thinned to a sauce. Whisk the sauce back into the soup. Add the shrimp. Continue cooking until it starts to bubble and is smooth and thickened. The shrimp should have turned red. Add the cream.
- Make any final adjustments to the soup adding more seasoning or more thickening if needed. Garnish with cilantro.
In Case You Missed It: Last time we talked about “How to Make Your Brownies Look Like They Came from a Bakery”. You can read it here!
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and six beautiful granddaughters.