Download Chowderland: Hearty Soups & Stews with Sides & Salads to by Brooke Dojny PDF

By Brooke Dojny

Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny deals fifty seven recipes for chowders of all types -- a few made with seafood, a few with meat, and a few with simply greens -- plus aspect dishes, salads, and cakes to around out the menu. no matter if you’re trying to find a hearty meal on a comfortable iciness night or a clean gumbo ideal for a summer time lunch, you’ll flip to this scrumptious assortment repeatedly!

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Extra info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match

Sample text

Set aside 16 mussels in their shells and shuck the rest. indd 45 45 2/4/15 11:18 AM and set aside for at least 30 minutes, then measure out 4 cups, leaving any additional sediment behind. The broth will be a steelgray color. Add water if necessary to make 4 cups. (Mussels and broth can be prepared a day ahead. Heat the butter and oil in a large heavy soup pot or Dutch oven. Add the potatoes and salt and cook over medium heat, stirring occasionally, for 5 minutes. Add the carrots, leek, bell pepper, and shallot, and cook, covered, over low heat until all the vegetables are almost tender, about 12 minutes.

Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve. You should have 2 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter. Add the butter to the pot and cook the onion and celery over medium heat until they begin to soften, about 5 minutes. Add the broth, potatoes, sage, poultry seasoning, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, over medium-low heat until the potatoes are tender, about 15 minutes.

Add the clam juice, water, and potatoes, and bring to a boil. Reduce the heat to medium-low and cook, covered, until the potatoes are tender, about 15 minutes. Add the cream and thyme, then add the fish, and cook, uncovered, over low heat until the fish is opaque, about 3 minutes. The fish will break apart as it cooks and is gently stirred. Season with salt and pepper to taste. Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. Reheat over very low heat, ladle into bowls, and pass the reserved pork bits (reheated in the microwave) for sprinkling on the chowder if desired.

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