How to cook chowder soup?

Any average American knows what a chowder soup is. This is no accident, because in the United States almost every housewife knows how to cook it. True, everyone does it differently.

Classic version

The recipe for a soup that became popular over time was invented by sailors from the coast of New England. This region is located in the north-eastern part of the country, on the border with Canada. It is here, where the clams to the table is the same familiar product as in Russia - potatoes, and the chowder soup was first prepared. In fact, it was a stew that the fishermen ate. The dish was not quite ordinary, but tasty enough. Perhaps this explains the fact that in a very short time the fame of him spread throughout America. True, in each state, chowder soup is prepared in its own way. To get the most complete picture of this product, it is best to consider the classic version of its preparation as an example.

You will need many components: 1 red potato, 4 slices of bacon, 100 grams of fresh clams, onion, a couple of stalks of celery, 450 milliliters of broth left after boiling the clams, 2 teaspoons of fresh and 1 dried thyme, bay leaf, 750 milliliters of skim milk, ½ cup cream (thick), 70 grams of flour, 2 teaspoons of canola oil, 8 grams of salt and 2 feathers of green onions.

The cooking process consists of several stages:

1. Pour oil into the pan and fry the bacon in it for 5 minutes. Put half on a napkin to remove excess fat.
2. Add chopped vegetables (celery, onion, thyme) and wait with constant stirring for a couple of minutes until they become soft.
3. Pour the contents of the broth, put chopped potatoes and bay leaf, and then leave everything to boil under the lid for 10 minutes.
4. Beat flour, salt, milk and cream in a separate container.
5. Add the mixture to the pan and wait until the mass boils. After that, it should be cooked a couple of minutes before thickening.
6. Introduce washed clams. After 3 minutes, the soup will be ready. It remains only to remove the bay leaf so that it does not give unnecessary bitterness.

Now the product can be served on the table, adding to each plate the remaining bacon and chopped green onions.

With rice and poultry

In some states, chowder soup is made with wild rice. Due to its beneficial properties, this cereal has recently become especially popular. For the famous soup you need the following ingredients: 150 grams of boiled poultry and a half liter of chicken broth, 1 onion, 300 grams of rice, salt, 2 carrots, 100 milliliters of cream (35 percent), 2 celery stalks, a leaf of laurel and 40 grams of butter .

Cooking method:

1. Pour the washed rice with plain water and leave for 40 minutes to swell.
2. Cut the vegetables into medium sized pieces.
3. Melt the butter in a saucepan, dip the prepared foods into it and simmer them for 20 minutes over low heat.
4. Add pic First you need to lightly fry it, and then pour in the broth and simmer under the lid for an hour with bay leaf.
5. Turn a part of the soup (200 milliliters) with a blender into a puree. After that, it must be poured back into the pan.
6. Pieces of chicken to put in an almost ready soup and then darken them together with spices.

Before serving to the table, it should be decorated with fresh herbs.

Fish soup

Americans make chowder soup differently. The recipe is sometimes supplemented with products that were not originally provided. So, in some families the famous dish is prepared with fish.

For such a soup, very little is required: potatoes, cream, salmon, corn, dill and celery.

It’s easy to do it:

1. First you need to put warm water. At this time, you can cut the potatoes into cubes (1.5 centimeters each).
2. Pour the prepared product into the pan, fill it with warm water and wait until it boils. After this, the fire should be minimized as much as possible.
3. Finely chop the celery and add it to the potatoes. After boiling again, reduce the fire again.
4. Open the jar of corn and transfer its contents to the pan. First add fire and then make it small again.
5. Cut the fish into small pieces.
6. Make the flame bigger, and at this time pour the cream into the pan and put the prepared salmon along with the spices. Under such conditions, the contents should boil for 5 minutes.

After that, the fire can be turned off, and the soup should be allowed to stand for a few more minutes so that the taste can be fully formed during this time.

Corn soup

Americans are very fond of using corn in many dishes. This is due to the long-standing habit of consuming a common product. These grains are added even to the famous chowder soup. A recipe with a photo will help to trace the whole rather complicated technology of its preparation.

First you need to prepare all the necessary products: a couple of slices of bacon, 450 grams of frozen corn, 2 cups of skim milk, 85 grams of cheese, 4 grams of salt, one handful of chopped celery, bell pepper and onion, as well as ground black pepper (on the tip knife).

All actions must be carried out in a strictly defined sequence.

1. Fry the bacon in a hot pan . A crisp should appear on it.
2. Heat vegetables and ½ part of corn in a frying pan in oil until they become softer. This one will take 5-7 minutes.
3. Stir milk with the remains of corn and send to boiling vegetables.
4. Add cheese and all the spices there. The mass should only bask, but not boil.

Before serving, soup in a bowl should be decorated with slices of bacon and lightly sprinkle with ground pepper.

Canadian option

Once Americans cook a popular chowder soup. Seafood recipe, however, many consider the most successful option. This is exactly how this dish is used to do in Canada.

For such a recipe, you need: 1 glass of fish fillet cut into small pieces (mackerel, salmon or hake) and the same amount of any seafood (lobster, mussels, crab, oysters or shrimp), 2 potatoes, onions, 2 celery stalks 3 glasses of whole milk, a dining room spoon of butter, bay leaf, 80 grams of flour, 2 tablespoons of lemon juice, salt, 1 teaspoon of dried dill and thyme, 400 milliliters of water or fish broth, as well as a little pepper.

The cooking process in this case is a little different:

1. Heat the oil in a saucepan and simmer celery with onions and spices for 5-6 minutes.
2. Add chopped (diced or diced) potatoes.
3. Pour all the prepared broth or plain water and cook after boiling for 10 minutes.
4. Dilute flour with milk and pour in a thin stream into a boiling mass.
5. Add seafood with fish and cook with stirring for 7-8 minutes.
6. At the end of cooking, add salt, lemon juice and pepper.

Such a soup is usually served with crackers. But even without this addition, it turns out to be very tasty.