Corn chowder recipes?
Almost a year ago, I moved away from Berkeley, CA where one of my favorite comfort foods year-round was corn chowder from a restaurant called Smart Alec's (their motto: healthy food fast!). I've tried to reproduce it once or twice but it never comes out thick enough and the flavor is always too bland. I've lost the recipes I tried last summer and
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Tuna Cheddar Chowder
1 1/2 cups water (SEE NOTE BELOW)
Salt
2 large potatoes, peeled and diced
3/4 cup carrot, diced (@ 2 carrots)
3/4 cup celery, diced (@ 2 stalks of celery)
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups skim milk
3/4 pound sharp cheddar cheese, shredded
2 cans (6 1/2 ounces) solid white tuna in water, drained and flaked
1 can (8 ounces or 15 ounces) cream-style corn
Pinch of dried rosemary, crush in palm to release the flavor more/quicker (adjust to taste, we end up with more than a pinch)
1. Put water in sauce pan and season with salt.
2. Add next 4 ingredients, bring to boil, cover and simmer for 10 minutes; do not drain.
3. In small kettle, melt butter and blend in flour. Add milk and stir until thickened.
4. Add cheese and stir until melted.
5. Add vegetables and liquid (see NOTE below), tuna, corn and rosemary. Simmer 2-3 hours. Do not let stick to bottom of pot (because of the cheese).
Serve with oyster crackers.
Makes about 2 quarts, or 6 servings. Freezes great; reheats great in the microwave.
NOTE: I use more vegetables and add water to just cover them while they cook. Use a strainer to scoop out the vegetables when it is time to add them to the cheese mixture -- then add enough of the vegetable broth to the mixture so the consistency is not too thin. You can adjust consistency to your own preference.
I think this is originally from a set of Good Housekeeping cookbook encyclopedias.
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