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2008-2010
Arcticulates ®
Focusing on Alaska's Beauty
Author: K. Fields
~ ~ Cooking in Alaska! ~ ~
Seafood Chowder
By K. Fields
Ingredients:
- 1 Cup Chopped Celery
- 1 Cup Chopped Onions
- 1 Cup Chopped Clams
- 1 Cup Chopped Carrots
- 4 Cups Chopped Potatoes
- 2 Cups Chopped Halibut
- 2 Cups Chopped Salmon
- 9 Slices Diced Bacon
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Sage
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Thyme
- 2 Cups White Sauce
- 3 Tbs Butter
- 3 Tbs Flour
- 2 Cups Milk
- Fresh Buttered Bread Slices
Directions:
- 1. In large stew pot add bacon, onion, celery, cook
until onions are semi-transparent looking.
- 2. Add carrots, potatoes, garlic powder, sage, salt, and pepper
add enough water to cover potatoes
- 3. Bring to boil, add halibut, salmon, clams, bring back to boil, then
turn down to low simmer.
- 4. Let simmer while making White Sauce.
- 5. Using small pot add butter and flour, constantly stirring until
bubbling, be careful not to burn, add milk and stir until very thick and smooth.
- 6. Add finished White Sauce to simmering stew pot, stir constantly so the milk
won't scorch, until Chowder thickens.
- 7. Add more salt and pepper to taste.
- 8. Serve hot with fresh buttered bread.
- Serves 5
K's Tips:
I like chunky chowder so I usually cut the veggies
and fish into bigger chunks.
I also don't add much salt while cooking as potatos are
famous for soaking up the salt while cooking, so I usually add to taste after it is done.
~K
See Also:Magnificent
Eagles
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