Guest Author - Phyllis Doyle Burns
This article was written by our previous editor, Phyllis Doyle Burns, and all rights are reserved. For inquiries and comments, please contact the current editor, Jane Winkler.
Every time I have a bowl of hot chowder, I think of my Dad. He made the best clam chowder from scratch. I can still envision him standing at his stove, in his warm little kitchen, watching over his chowder with pride and care. "Never leave the chowder till it's done," he often told me. This is a loving memory for me. A bowl of hot chowder and a warm slice of fresh, homemade bread with butter is a wonderful way to spend time with someone special over lunch. Here are some great recipes for Native American chowders.
Fish Chowder (Sioux)
1 small onion, chopped
4 potatoes, cubed
Salt and Pepper to taste
5 cups raw fish, cubed to bite size
1 quart boiling water
2 cups milk
1 cup cream or half & half
Parsley and/or Chives
Cook potatoes and onions in water, about ten minutes, until soft. Add salt and pepper. Add fish, cook about ten more minutes.
Slowly stir in cream and heat gently for fifteen minutes. Garnish with parsley and chives. Serve hot with fresh bread and butter. Serves two.
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CORN CHOWDER (Mi’Kmaq)
5 slices of bacon, crispy and crumbled
2 potatoes, cubed
1 cup of bell peppers (green, red, yellow)
1 small onion, chopped
2 cloves garlic, smashed
1 cup whole kernel corn
1/2 cup cream corn
1 cup half and half
Salt and pepper to taste
Boil potatoes until tender, drain one cup of the water off. Saute pepper and onions in the bacon drippings and add to potatoes. Add sauteed vegetables and corns to potatoes. Gently stir in cream and heat through. Serve hot with fry bread or bannock. Serves two.
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In the Pacific Northwest, two of the favorites for the lunch crowd are clam chowder or salmon. Wild Salmon - barbecued, baked, smoked or in soup is a taste treat one can not forget. To combine it with clam chowder is a memorable and delectable taste that will make your day! To fix this delicious treat at home for family and friends will bring you award winning praise.
Clam Chowder with Smoked Salmon
(This recipe is for a crowd)
3/4 cup flour
1 cup butter
l/4 chopped onion
2 stalks chopped celery
2 cups diced potatoes, cooked
1 1/4 cups clam juice
1 teaspoon whole thyme
1 teaspoon whole basil
l/4 teaspoon salt
l/4 teaspoon white pepper
25 ounces chopped clams with liquid (fresh or frozen clams with a 12 ounce bottle of clam juice can be substituted)
6 ounces smoked salmon
5 cups water
2 l/4 teaspoons dried parsley
Garlic powder to taste (not too much)
1 cup hot half and half cream (heat slowly so as not to scorch)
In a small fry pan, melt butter gently on medium heat, add flour to make a roux. Stir constantly till smooth, being careful not to burn it, it should not get brown. Remove from heat and let sit.
Put the rest of the ingredients, except potatoes, in a large soup pot. Bring to a boil and boil gently till vegetables are tender. Add potatoes and heat through.
Slowly add roux, stirring constantly to prevent lumps (no one likes to eat lumps unless they are clams). Once the roux is distributed throughout, continue cooking, stirring frequently until chowder thickens. Add hot cream to adjust thickness. Remember - a good cook will always taste the dish prior to serving to adjust seasoning if necessary, but be careful not to eat too much of this delicious chowder, just a taste - save some for your guests!
Serve hot in bowls with plenty of bread and butter. Serves ten.
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With great recipes like this, you can enjoy warm, quiet meals with family and friends this winter and create your own loving memories.
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For cooking and creating wonderful traditions, here are suggestions of gifts for family or yourself:
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