Actually simple chowder

[bladespark]

It sounds complicated, but honestly it's not.

2 tbs. chopped yellow onion
2 tbs butter
1 tbs flour
Lowry's Season Salt
white pepper (black pepper will do, but white is better)
dried parsley
salt
1 large potato (I like yukon gold or russet)
1 carrot
1/2 stick celery
2-3 cups milk
4 tbs grated parmesan cheese
3 tbs white wine

Makes two servings.

Chop up the onion. Melt the butter in the bottom of your pot, then throw the onion in and cook on med-low until it's translucent. Add the flour and stir in thoroughly. Then add the pepper, salt, parsley and season salt. (I really do suggest using the Lowry's. If you haven't got that, it's just not going to be the same. You can make do with a little garlic, some parprika, and whatever else sounds like it might go, but honestly the stuff is awesome and it goes with everything, red meat, white meat, veggies, dairy, everything. It's the only time in my life I've actually used up a spice jar all the way to the bottom and had to buy another one, was a few weeks ago when I polished off the last of a jar of the stuff. Anyhow.) I haven't got exact ammounts for those, I just add a good sprinkle until it looks right. Mix all that up and let it cook for a minute or so. It should start to smell like heaven at this point. :D

Next slice up and add the carrot, celery and potato. Add milk until it covers everything. (I think it's around 2 cups, but I could be wrong. Doesn't matter anyhow. All the measurements here are imprecise, feel free to adjust them.) Continue to cook on med-low or low (just enough to get the milk simmering, but not enough for a full boil) stirring regularly until the potatoes are tender. Add white wine and parmesan and cook for another 1-2 minutes. I forgot the wine this time, but it came out just fine. That's optional. You seriously do want to include the cheese though. You don't want much, but it ads a lot to the flavor.

This is the best chowder I've had. And you can make it into any other sort of chowder you like, really. I'm sure it'd be great with some clams stirred in, and I plan on doing it as a corn chowder, using corn flour and adding corn kernels. It's just plain delicious, and is quite simple to make. And I frequently make it as a cheese chowder, with a generous amount of cheddar grated in right before eating. Don't do this if you're making extra to save for later though, the cheese goes weird when it cools. Add cheddar just to the bowl you're eating and not the whole pot, if you won't eat it all on the spot.

Comments

[harliquinnraver.livejournal.com]

that actually sounds pretty good. does the flour serve a purpose? ie, is it necessary? is the wine necessary or will chicken broth do? (ive seen several recipes say that chicken broth is a fine substitute) and will skim milk be okay?

[bladespark.livejournal.com]

The flour is so it's not watery. It makes the soup basically a thin white sauce. And also adds somewhat to the flavor. If you leave the flour out you probably should halve the butter, since the butter is mostly there to bind the flour and cook it at the start. (If you just add flour to the milk later, instead of adding it to butter and cooking it first, it tastes AWFUL and has a terrible grainy texture too.) The wine is totally optional, although I like it much better with, but I bet chicken broth would be pretty darn good too. And sure, I've made it with skim milk before. It's still good. :)

[harliquinnraver.livejournal.com]

fantastic. i may give that a shot!

[wolfmare.livejournal.com]

Take that recipe, and cook it with some corn (I admit to using a can of cream style because I'm usually rushed) and it's actually pretty good. I think the only thing you mentioned that I don't is the carrots.