Chowder for a Cold Saturday Night

Chowder

Clam chowder, fish chowder, corn chowder. . .
New England chowder, Manhattan chowder, closer to Virginia it’s Hatteras chowder. . .

Every once in a while this New Englander craves a good hot bowl of chowder.  With snow on the ground and ice cycles hanging from just about everywhere in Virginia Beach, good company, a fire in the fireplace and a bowl of chowder make for a pretty cozy evening.

So, with what was available in the pantry I set out to cook up some New England comfort food. No clams, no fish, but a pound of shrimp turned up in the fridge thanks to Oli. Some potatoes, tomatoes, and frozen corn kernels went into the pot and the end result was pretty darn good Saturday night comfort food.  We uncorked a bottle of crisp Gruner Veltliner, settled by the fire, and this happy New England Yankee shared a steaming bowl of chowder with my equally happy Icelandic friend.

Chowder for a Saturday Night

splash of olive oil
1 tablespoon butter
1 very large onion, finely chopped
2 large garlic cloves, finely chopped
1/2 teaspoon cayenne pepper
5 meaty plum tomatoes, seeded and chopped
1 bay leaf
1 1/2 cups fish stock
5 medium red potatoes, cut into bite size pieces
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/4 cups frozen corn kernels, thawed
1 pound fresh shrimp, shelled and deveined
Salt and freshly ground pepper

1.  In a large soup pot, heat olive oil and butter over medium heat.
2.  Toss in onion, garlic, and cayenne.  Cook and stir until onions are translucent.
3.  Throw in tomatoes, bay leaf.
4.  Pour in fish stock, increase heat to high and bring to boil.
5.  Potatoes go in next. Reduce heat back to medium, cover and cook until potatoes  are tender but not falling apart.
6.  Pour in milk, and cream. Add corn and shrimp and cook until shrimp are pink.
7.  Salt and pepper to taste

New England chowder is traditionally served with oyster crackers.  I wasn’t going to venture out in the cold just for oyster crackers, and this really isn’t a “traditional” New England chowder, so we crunched up some stone ground wheat crackers instead. We also topped each bowl with an extra drizzle of cream. Hey! This is comfort food 🙂

Just how cold was it?   See for yourself.

DSCN0145

About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.allthatcooking.com
Gallery | This entry was posted in Soups. Bookmark the permalink.

5 Responses to Chowder for a Cold Saturday Night

  1. Ieatsigrins says:

    Here I lie in my sick bed dreaming of the meal that will mark the transition back to good health. I think this chowder has all the right components. Only thing left to procure is capable chef. Thanks for the inspiration.

  2. I can deliver leftovers! Please feel better. (Thorrablot is Feb. 9.)
    G

  3. dagrunerla says:

    We are expecting colder weather tomorrow here in Reykjavik so it will be nice to try this Chowder for a Cold Saturday Night, or rather Chowder for a Cold Monday Night

  4. Dagrún Ása Ólafsdóttir says:

    Það er greinilega hlýrra hérna heima á Íslandi haha !! 😀 Verst að ég sé ekki þarna hjá ykkur til að prófa alla þessi girnilegu rétti 🙂

    • það er orðið hlýrra hérna núna en það er um að gera að prófa uppskriftirnar, sumar eru einfaldar þannig séð. Er að hugsa um að setja laxinn sem þú ert svo hrifin af hérna inn líka. Þá höfum við líka. Einfalt er oftast best 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s