How to cook delicious chowder soup at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Chowder soup is a stew with clams. This is the general name for a traditional American soup that has several types of preparation. Therefore, in this material we will learn the most delicious and popular recipes for making Chowder soup, as well as all the culinary tips and secrets of the chefs.
Rules and subtleties of cooking
- Chowder was originally a fishermen's chowder, which was cooked from a fish catch. Vegetables, bacon and cream were added to the fish. Over time, chowder became one of the most popular dishes all over the world, and they began to cook it with shellfish and broth, with the addition of milk or tomatoes.
- White fish is better suited for making chowder: cod, hake, haddock, pollock.
- Vegetables usually include potatoes, onions, celery. You can often see corn in the soup. Parsley and bay leaves are sometimes added. But carrots are rarely placed, although they add a bright color to the stew.
- Soup is usually served with salty crackers or octagonal crackers. In the United States, it is often served in sourdough bread.
- To add a spicy flavor to the soup, add a piece of bacon, pancetta, chorizo and other meat products, pre-fried until crispy. The melted fat will give your food a special taste.
- Do not replace broth with clam juice or bouillon cube. If you can't boil fish or seafood broth, it is better to use all kinds of fish leftovers. Then you get a fragrant fish broth.
- Whenever possible, choose fresh over dry herbs.
New England clam and ham chowder soup
The New England Clam Chowder is worthy of a festive table. It is also sometimes called Boston soup. To cook this dish faster, boil the broth and boil the clams in advance.
- Caloric content per 100 g - 76 kcal.
- Servings - 3
- Cooking time - 45 minutes, plus time for boiling broth
Ingredients:
- Potatoes - 2 pcs.
- Flour - 1 tablespoon
- Ham - 100 g
- Ghee butter - 1 tablespoon
- Salmon bones, tail and head - for cooking broth
- Bulb onions - 1 pc.
- Parsley - a few twigs
- Cream - 100 ml
- Shellfish - 250 g
- Thyme - 1 sprig
Making New England Clam Ham Chowder Soup:
- Cook the broth from the fish giblets. To do this, dip the food in a saucepan, cover with water, boil and boil for 30 minutes. Then strain the broth, and remove the pieces of boiled meat from the bones.
- Peel the potatoes, cut into cubes and place in a saucepan. Add thyme, bring to a boil and simmer, covered, for 20 minutes.
- Fry the sliced ham in a skillet in ghee. Then remove it from the pan, and fry the finely chopped onions in the same fat. Cook it over medium heat until soft, stirring occasionally.
- Pour flour into a skillet with fried onions and fry for 2 minutes. Pour in a ladle of broth in a thin stream, stir so that there are no lumps. Send the frying to the pan.
- Then put the clams in the broth and boil them for 5 minutes.
- Pour in the cream, salt and pepper, stir and bring to a boil.
- Remove the pan from heat, add finely chopped parsley, add the sautéed ham. Cover it with a lid and let the soup steep for 5 minutes.
Irish chowder soup with prawns and bacon
In different versions of the soup recipes, the Irish add aromatic herbs like marjoram, thyme, savory, parsley, dill. You can also use spices: black, white, cayenne peppers and nutmeg. In Ireland, it is customary to serve chowder soup with Irish Soda Bread rather than crackers.
Ingredients:
- Smoked bacon - 50 g
- Butter - 50 g
- Carrots - 1 pc.
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Shrimp - 500 g
- Dry white wine - 100 ml
- Milk - 300 ml
- Fillet of white fish - 200 g
- Salt to taste
- Ground black pepper - to taste
- Spices and herbs to taste
Making Irish Seafood Bacon Chowder Soup:
- Cut the bacon into 2 cm thin slices and fry until crispy golden brown for 2-3 minutes. Place it on a paper towel to remove excess grease.
- Peel potatoes, carrots and onions, cut into small cubes and place in a skillet with melted butter. Cook vegetables over low heat for 5 minutes.
- Peel the shrimps, put them in a saucepan, pour in the wine, boil and cook under the lid for 5 minutes, shaking the pan from time to time.
- Peel the fish fillet, cut into cubes and send to a saucepan with seafood. Add water to 300 ml and boil.
- Send the fried bacon, vegetables and milk to the pan. After boiling, cook the soup until the potatoes are tender.
- Season the chowder with salt, black pepper, herbs and spices.
Manhattan Seafood Chowder Soup
The Manhattan Clam Chowder differs from previous recipes in that tomatoes are added instead of milk and cream for flavor and redness in the dish.
Ingredients:
- Shellfish (meat) - 1 tbsp.
- Bacon - 50 g
- Tomatoes - 2 pcs.
- Bulb onions - 1 pc.
- Potatoes - 2 pcs.
- Celery (arrows) - 2 pcs.
- Broth from boiling shellfish or fish broth - 1 tbsp.
- Thyme - a pinch
- Parsley - 5 sprigs
- Salt to taste
- Black pepper - to taste
Cooking Manhattan Seafood Chowder Soup:
- Cut the bacon into small cubes and fry in a skillet until crispy. Remove it from the pan and set it aside on a plate.
- In the same fat, fry the grated carrots, diced celery and finely chopped onions. Bring vegetables until tender over medium heat.
- Cut the tomatoes into medium cubes and add to the pan with the vegetables.
- Peel the potatoes, cut into cubes and send to the pan. Pour it with pre-cooked broth and boil it almost until tender.
- Add fried vegetables to a saucepan, add bay leaves, thyme, clam meat, salt and pepper and bring to a boil.
- Cook the soup covered over low heat for 5 minutes and turn off the heat. Put finely chopped parsley, previously fried bacon in a saucepan and let the soup stand under the lid for 5 minutes.
Chowder soup noble
Chowder with sturgeon, trout and shrimp will please even the most pampered gourmet. This is an expensive, noble and festive version of chowder soup.
Ingredients:
- Trout - 100 g fillet
- Sturgeon - 100 g fillet
- Boiled-frozen shrimps - 100 g
- Cream - 100 ml
- Celery - 2 stalks
- Garlic - 2 cloves
- Canned corn - 2 tablespoons
- Potatoes - 1 pc.
- Bulb onions - 1 pc.
- Salt to taste
Cooking noble chowder soup:
- For broth, pour the fish with cold water, salt and bring to a boil. Cook for 10 minutes, skimming off the foam. Remove the fish from the broth and set aside.
- Peel the potatoes, cut into small cubes and boil in the broth for 15 minutes.
- Peel the onions and garlic and chop finely together with the celery. Melt the butter in a skillet and fry the vegetables until transparent. Then add the vegetables to the potato pan.
- Defrost the shrimps, peel off the shell and send to the soup.
- Add canned corn, boiled fish, cut into pieces, and simmer for 5 minutes.
- Pour in the cream and heat the soup without boiling.
