Cowders (Inside Joke)

Seafood Chowder:

In a medium size, thick bottomed stock pot heat the oil on med-high heat
Sauté the potatoes, onion and celery, until onions are tender
Add the stock and bring to a boil
Wisk in enough of the water / flour mixture to thicken and keep stirring so that lumps do not form. Simmer until the potatoes are cooked and the taste of starch is gone
Add basil and worcestershire to taste
Add the cream and seafood, cook until done
Serve and garnish

Use a combonation of seafood such as salmon, halibut, haddock, shrimp, scallops, clams, lobster, mussles, etc.
Can served with other items such as, bread, crackers, salad, sandwiches, other appetizers, etc.
Garnish with paprika and chopped parsley, basi, or herbs

In a thick bottomed pot heat the oil and sauté the onion until tender, add the potatoes and cook for another minute
Add the stock and bring to a boil, reduce heat to simmer
Stir in water and flour mixture to thicken, cook until the potatoes are tender and the taste of starch is gone
Season with worcestershire to taste, add basil
Cook the mussle in a seperate pan until they are all opened. Remove and discard the shell, saving the mussle
Add the mussles and cream and reheat until hot
Serve and garnish

In a thick bottomed pot, heat the oil and sauté the onion and celery
Add the potato and stock, then bring to a boil
Stir in four and water mixture to thichen
Simmer until the potatoes cooked and the taste of starch is gone
Add the rest of the ingredients (except lobster) and bring back to a simmer, after which add the lobster
Serve and garnish

In a thick bottomed pot heat the oil then sauté the onion and celery until the onion is tender
Add the potatoes and stock then bring to a boil
Stir in the flour and water mixture to thicken and simmer until the taste of flour is gone and the potatoes are cooked
Add the corn, worcestershire to taste, crab, thyme and cream, then bring back to a boil
Serve and garnish

In a 5 quart Dutch oven over medium heat, fry the bacon until almost crisp. Push to the side of the pan. Add the onions and cook until tender, about 10 minutes. Add the carrots, celery and parsley and cook for 5 mins.
Add water, potato, clam liquid, tomato (with their liquid), bay leaf, thyme, salt and pepper to taste, heat to a boil and simmer covered for 20 minutes, stirring often
Chop the clams, add to the chowder and simmer for 5 more mins.
Serve and garnish

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