DIY Chowder

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.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Dish

Cuisine American

Servings servings

Ingredients

For Fat - pick 1 item to use

1-2 tablespoons bacon fat
1-2 tablespoons butter

For Vegetables - pick 1 or more items to use, some are required

1 onion, required, white or purple, diced
1 carrot, required, diced
2-4 potatoes, skin on or off, diced
1 large daikon, diced
3-4 spring onions, sliced
1-2 bunches fresh coriander, choppped
150 grams fresh Shiitake mushrooms, stem removed, chopped
100 grams fresh Shimeji mushrooms, root end trimmed, chopped

For Stock - pick 1 item to use

2 cups mushroom stock, fresh or from powder
2 cups vegetable stock, fresh or from powder
2 cups chicken stock, fresh or from powder

For Cream - pick 1 item to use

2 cans evaporated milk
2 cups whipping cream, plus 1 cup milk

For Seafood - pick 1 or more items to use

4 whitefish fillets, boneless, skinless, cut into 1 inch pieces
2 cups chopped clams, and juice
2 cups oyster meat, and juice
2 cups fresh shrimp, peeled, deveined, tails removed
2 cups mussel meat, cleaned well of any grass
2 cups lump crab meat, or imitation crab

Instructions

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.
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.
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.
Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
Ladle into bowls and enjoy.

Notes

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

My own creation, Lee Thayer.
Thailand.