How to prepare soup chowder?

Any average American knows what a soup chowder is. It's not accidental, because in the United States almost every hostess knows how to cook it. True, everyone does it differently.

Classic Edition

The recipe for the now popular soup was invented by sailors from the coast of New England. This region is located in the north-eastern part of the country, on the border with Canada. It is here, where mollusks to the table - the same usual product, as in Russia - potatoes, and the soup of chowder was prepared for the first time. In fact, it was a soup, which the fishermen ate. The dish was not quite ordinary, but quite tasty. Perhaps this explains the fact that in a very short time the glory of it spread throughout America. True, in every state soup chowder is cooked in its own way. To get the most complete idea about this product, it is better to consider, for example, the classical version of its preparation.

You will need many components: 1 red potato, 4 slices of bacon, 100 grams of fresh shellfish, onion, a couple of celery stalks, 450 milliliters of broth left after the shellfish, 2 teaspoons fresh and 1 dried thyme, bay leaf, 750 milliliters of skim milk, ½ cup of cream (thick), 70 grams of flour, 2 teaspoons of rapeseed oil, 8 grams of salt and 2 feathers of green onions.

The cooking process consists of several stages:

1. In the pan, pour the oil and fry the bacon within 5 minutes. Half lay on a napkin to remove excess fat.
2. Add the chopped vegetables (celery, onions, thyme) and wait for a few minutes with a constant stirring, until they become soft.
3. Pour the contents with broth, put chopped potatoes and bay leaf, and then leave everything boiling under the lid for 10 minutes.
4. In a separate container, whip the flour, salt, milk and cream.
5. Add the mixture to the pan and wait until the mass boils. After that, she should cook a couple of minutes before thickening.
6. Enter the washed shellfish. After 3 minutes, the soup will be ready. It only remains to remove the bay leaves, so that he does not give unnecessary bitterness.

Now the product can be served to the table, adding to each plate the remaining bacon and chopped green onions.

With rice and poultry meat

In some states soup chowder is cooked with wild rice. Due to its useful properties, this herb has recently become especially popular. For the famous soup, the following ingredients are needed: 150 grams of boiled poultry meat and one and a half liters of chicken broth, 1 onion, 300 grams of rice, salt, 2 carrots, 100 milliliters of cream (35 per cent), 2 celery stems, laurel leaf and 40 grams butter .

Cooking method:

1. Rinse the rice with plain water and leave for 40 minutes for swelling.
2. Cut the vegetables into small pieces of medium size.
3. In the pan, melt the butter, put the prepared foods into it and simmer them for 20 minutes on low heat.
4. Add the pic. First it needs to be lightly fried, and then pour the broth and stew it under the lid for an hour with a laurel leaf.
5. Part of the soup (200 milliliters) is turned with a blender in a puree. After this, it must be poured back into the pan.
6. Pieces of chicken put in an almost ready soup and douse them with spices.

Before serving the dish to the table, it should be decorated with fresh herbs.

Fish soup

Americans in different ways prepare soup chowder. The recipe is sometimes supplemented with products that were not provided originally. So, in some families the famous dish is cooked with fish.

It takes very little for such a soup: potatoes, cream, salmon, corn, dill and celery.

Doing it is easy:

1. First you need to put the water to warm. At this time, potatoes can be cut into cubes (1.5 centimeters).
2. Pour the prepared product into a saucepan, pour it with warm water and wait until it boils. After that, the fire should be reduced as much as possible.
3. Finely chop the celery and add it to the potatoes. After re-boiling, reduce the fire again.
4. Open the can of corn and transfer its contents into a saucepan. Fire first add, and then make it small again.
5. Cut the fish into small pieces.
6. The flames do more, and at this time pour the cream into the pan and put the prepared salmon along with the spices. In such conditions, the contents should boil for 5 minutes.

After this, the fire can be turned off, and the soup should be allowed to stand for a few more minutes, so that the taste during this time could fully form.

Soup with corn

Americans are very fond of using corn in many dishes. This is due to the long-term habit of using a common product. These grains are added even to the famous soup chowder. Recipe with a photo will help to trace the whole rather complicated technology of its preparation.

First you need to prepare all the necessary products: a couple of slices of bacon, 450 grams of frozen corn, 2 cups of skim milk, 85 grams of cheese, 4 grams of salt, one handful of chopped celery, bell pepper and onions, and ground black pepper Knife).

All actions must be performed in a strictly defined sequence.

1. In a hot frying pan fry the bacon. It should appear crispy.
2. Vegetables and ½ of the corn are heated in a skillet in oil until they become softer. This will take 5-7 minutes.
3. Milk with the remains of corn stir and send to boiling vegetables.
4. There also add cheese and all spices. The mass should only be heated, but not boiling.

Before serving, soup in a bowl should be decorated with bacon slices and lightly sprinkled with ground pepper.

Canadian version

As soon as Americans are not preparing a popular soup chowder. Recipe with seafood, however, many consider the most successful option. This is the way this dish is used to do in Canada.

For such a recipe, you need: 1 glass of chopped fish fillets (mackerel, salmon or hake) and the same amount of any seafood (lobster, mussels, crab, oysters or shrimp), 2 potatoes, onions, 2 celery stems 3 glasses of whole milk, A tablespoon of butter, a bay leaf, 80 grams of flour, 2 tablespoons of lemon juice, salt, 1 teaspoon of dried dill and thyme, 400 milliliters of water or fish broth, and a little pepper.

The process of preparation in this case is somewhat different:

1. In a saucepan, heat the oil and simmer the celery with onion and spices for 5-6 minutes.
2. Add the chopped (in circles or cubes) potatoes.
3. Pour everything with the prepared broth or plain water and cook after boiling for 10 minutes.
4. Flour the flour with milk and a thin trickle to merge into a boiling mass.
5. Add seafood with fish and cook with constant stirring for 7-8 minutes.
6. At the end of the cooking, add salt, lemon juice and pepper.

Such soup, as a rule, is served with crackers. But even without this supplement, it turns out very tasty.