Canadian Indian Guides Chowder Food

CANADIAN INDIAN GUIDE'S CHOWDER

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.

CLAM CHOWDER, CANADIAN MILITARY STYLE

Steps:

• In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
• Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

INDIAN CORN CHOWDER

Steps:

• Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
• Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
• Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
• Serve hot garnished with bacon bits if desired.