Chowder
A base chowder with veggies, which can be taken in several ways with seafood etc.
Soup, Main CourseAmericanYield 1 ½ servingsScaled Quarter — ¼×
Soup, Main CourseAmericanYield 2 servingsScaled Third — ⅓×
Soup, Main CourseAmericanYield 3 servingsScaled Half — ½×
Soup, Main CourseAmericanYield 6 servingsScaled Original — 1×
Soup, Main CourseAmericanYield 12 servingsScaled Double — 2×
Soup, Main CourseAmericanYield 18 servingsScaled Triple — 3×
Soup, Main CourseAmericanYield 24 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
Ingredients
Tap one to check it off
Instructions
- Combine everything except the parsley, flour, grease/butter, and cream into the pot. Bring to a boil, then reduce to a simmer.
- 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.
- Whisk in the cream stirring constantly until combined and slightly thickened.
- Pour the sauce into the soup, add parsley and simmer until combined and veggies are tender.
- Optionally, add cooked seafood just before serving.
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.