Chowder (showder) - classic thick clam chowder salted bacon and pork backfat. To chowder was thick, flour is added to it; traditional chowder in addition to other ingredients added also crushed saltine crackers or biscuits and milk. Required soup ingredients - fish or crustaceans, molluscs, vegetables (onions, potatoes) and tomato or creamy base. Initially, these soup prepared with seafood, but lately "Chowder" is any thick rich soup with coarsely chopped ingredients. The most common Chowder add potatoes, onions, cream or milk, shellfish and flour (for thickening liquid). During his the existence of chowder soup turned out for the poor in a favorite dish millions of people around the world. Especially popular Chowder enjoys in the United States.

Chowder New England

The name "chowder" comes from the Latin word claderia (place for heating), but it also has French roots - French chaudiere means cauldron where fishermen cooked their stew freshly caught fish. Chowder appeared in New England, where the fishermen at the end of day of work thrown in a big pot the day's catch. To fish added vegetables, pork fat, milk and crackers and cooked until a thick soup or stew. The most popular varieties of this soup - chowder with clams, chowder in New England (with cream or milk) and corn chowder.

Chowder clam

To prepare this soup you need clams, broth and vegetables - potatoes, onions and carrots. IN THE U.S the most common are two varieties of chowder with clams - chowder from Traditional New England and Manhattan chowder. In the first case basis soup comprise cream or milk, and the second - tomato paste or tomato. Chowder clam can be prepared in cream or water-based.

Recipe traditional chowder clam

2 cups large clams
Coarsely chopped onion
Chopped bell pepper
Diced potatoes
Chopped celery stalks
Chopped tomatoes
Butter 2 tbsp. l.
Paprika 1 tbsp. l.
Flour 2 tbsp. l.
Clam powder 2 tbsp. l.
Clam broth 1, 2 liters.

* Boil shellfish fallow, keeping the right amount of water (we use it later as the broth).

* Separately, cook potatoes and set aside until it.

* In a large frying pan butter fry the onions, paprika, celery and bell pepper.

* Add the flour and Continue to roast, stirring constantly, to the mixture is not burnt.

* Transfer voschi in a saucepan, add the broth, remaining after cooking shellfish, molluscan powder, clams and potatoes. Simmer for about 15 minutes.

* Add the tomatoes and simmer for about 15 minutes.

* Serve hot clam chowder in deep plates.

Corn Chowder

Corn Chowder initially trained farmers in the autumn, in during and after collection of maize. Today, corn is available not only in the fall, and throughout the year, so corn chowder can be prepared at any time. To prepare corn chowder you need potatoes, bacon, onions, milk, and, of course, corn. Corn chowder has a thick creamy consistency; this soup preparing as well as other species Chowder only with corn. In addition to maize, in such Chowder add potatoes, onions, celery Celery: vegetable with obvious advantages , Condiments and spices. Smoked chicken corn chowder give pungent and spicy taste.

Recipe for traditional corn Chowder

1 can of canned corn
Pork fat
Chopped onion
The cut potatoes
Crackers
Milk
Salt and pepper

* Fry the onion with the pork. Make sure that they are not burnt.

* Drain the oil into the pan, to put the potatoes and cook it, add enough water.

* Add corn and milk and bring to boil.

* Season with pepper and salt.

* Serve the soup hot.

Chowder clam (New England)

This version of the classic chowder base for residents cold countries. This soup of clams cooked in butter-based, so it is a pale white colors. Traditionally it is made from shellfish and vegetables - potatoes, celery and onions. Also added to the soup spices and seasonings. Sometimes even add sherry and juice mollusks, making the soup taste more savory.

The recipe for clam chowder (New England)

Steamed clams
Lean salt pork
Potatoes
Chopped sweet onion rings
Bacon
Bay leaf
Celery
Coarsely chopped green onions or leeks
Coarsely chopped parsley
Garlic
Frozen dessert corn
Cream
Milk
3-4 tablespoons flour
Clam Broth
Seeds of celery
Olive oil
Butter
Paprika, salt, pepper

* Carefully Wash the clams, peel them and cook for a couple.

* Add salt pork and cook in a large pot on the minimum fire. After a time, add the chopped bacon. Cook until tender.

* Remove the pan from heat, let cool for about 15 minutes, add the olive oil Olive oil: useful properties   and 1 tbsp. l. butter.

* A small amount fat fry the celery and onion and bacon and pork Pork - meat guide . When the onions to fry brown color, add the garlic and lightly fry.

Add clam juice * or broth, bay leaf and celery seeds. After a while, add green onions or leeks and simmer for 15 minutes.

* Add potatoes and simmer on low heat.

* Add the flour, that the soup was a thick and simmer for at least another half an hour.

* When the potatoes ready, add the corn, then add clams and broth.

* To enrich taste and texture, add cream or milk.

* Simmer for another 15 minutes, then add the butter, chopped parsley, salt and pepper to taste and chopped leaves of fresh celery.

* To serve Remove the soup from the table bay leaf.

* Serve the chowder in warm plates. Garnish the dish with fresh parsley. With chowder can be served milk crackers.

Fish Chowder

Fish chowder appeared before the clam chowder. Chowder clam cooked only at certain times of the year (when the molluscs were abundance). When there were no clams, they were replaced by fish. Fishermen brought the day Catch and cooked it in the general boiler. The main ingredient is fish chowder - fish or crustaceans. Fish Chowder - a very popular dish in the United States.

Chowder from Seafood

This is a traditional Irish dish, popular throughout the world. To its preparation using any seafood - shrimp, clams, cod, shellfish, etc.. - and vegetables - potatoes, celery and carrots. Bon appetit!

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