Canadian Indian Guides Chowder Recipes

Steps:

• In a large saucepan, bring fish stock to a boil.
• In a large heavy soup pot over medium high heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are transparent.
• Stir in flour and cook, stirring, 2 minutes. (The result is what chefs call a roux.) Slowly add hot stock to the roux, stirring well to prevent lumps. Bring to a simmer.
• Add potato, carrot and green pepper; simmer until vegetables are tender.
• Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper.
• Remove from heat and stir in just enough cream to turn the chowder white.
• Serves 10 to 12 as a starter, 6 to 8 as a main course.
• Feast! Canadian Native Cuisine For All Seasons.

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.

Steps:

• In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender.
• Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.

Steps:

• Add potatoes, onions, salt and pepper to one quart boiling water.
• Cook 12 mins or til vegetables are almost tender.
• Add fish.
• Cook 10 mins more.
• Add milk and cream.
• Heat 15 mins more without allowing chowder to boil.
• Serve garnished with parsley.