DIY Chowder

DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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Rating: 5
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder

Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Easy Chicken Tetrazzini II

Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Ingredients
For the Chicken & Broth
Remaining Ingredients
Servings: servings
Instructions
  1. To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  2. Once cooled, remove the chicken to a cutting board.
  3. Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  4. Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  5. Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  6. While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  7. In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  8. Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  9. Layer half the chicken on top.
  10. Spread half the soup mixture on the top.
  11. Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  12. Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.
Recipe Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork Chop Soup

Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

Chicken, Mushroom, and Noodle Soup

Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For Trinity
  • 1 carrot cut into large chunks
  • 1 onion quartered
  • 1 stalk celery cut into large chunks
Servings: servings
Instructions
  1. In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  2. Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  3. When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  4. Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  5. Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  6. Stir in the spring onion and simmer for another minute. Serve.
Recipe Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.

Adapted from an internet recipe.

Clam Chowder

Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  2. Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  3. Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  4. Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  5. Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.
Recipe Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.

Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.

This recipe for Clam Chowder is from Natasha's Kitchen.

Japanese Curry with Shrimp

Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Mince & Tatties

Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Crawfish Etoufé

Crawfish Etoufé
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Crawfish Etoufé
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  2. Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  3. Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  4. Add the crawfish or shrimp, simmer until the sauce is to your desired consistency.
  5. Serve over rice or in a bread bowl, enjoy.
Recipe Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.