Chowder Base

Recipe Ingredients

1/8 cup	18g / 0.6oz	Diced turkey bacon
2 cups	125g / 4.4oz	Diced onions
1 cup	110g / 3.9oz	Diced celery
1 cup	237ml	Sliced scallions
2		Garlic cloves - minced
3 cups	438g / 15oz	Diced potatoes
1		Reduced-sodium vegetable or chicken broth - (14 1/2 oz) defatted
2 tablespoons	30ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried thyme
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Bay leaf

Recipe Instructions

In a soup pot over medium-high heat, saute bacon 5 minutes until browned. Add onions, celery, scallions, and garlic. Cook 5 minutes, stirring often; do not brown. Add potatoes, broth, mustard, thyme, pepper, and bay leaf. Mix well.

Bring to a boil. Cover, reduce heat to low, and simmer 10 minutes until potatoes are tender. Remove bay leaf. Use this base in the recipes that follow.

This recipe yields 6 cups.

Tom's Chowder Tips: Want a thicker broth? Forget the fatty butter and flour base. Instead, puree a cup of vegetables with broth in a blender.

For milk-based chowder, heat the milk separately and add just before serving to keep the milk from curding.

Tom's secret ingredients: Stir in some mustard for a flavor boost. Dijon, yellow, deli, and German are all equally good.

Instant Chowders:

Potato Chowder: Add 3 cups hot low-fat (1%) milk to the chowder base.

Tomato Chowder: Add a 15-ounce can of chopped tomatoes and 2 cups chicken or vegetable broth to the chowder base. Heat through.

These recipes yield ?? servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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