Yankee Chowder Food

YANKEE CHOWDER

Steps:

• Melt butter in a 4 quart dutch oven; saute vegetables until tender.
• Stir in flour and seasonings until smooth; remove from heat.
• Stir in tomato puree then gradually stir in milk and broth.
• Bring to a boil stirring constantly. Boil for 1 minute.
• Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
• Stir in shrimp and heat to serving temperature.
• Just before serving, stir in wine.

YANKEE SALMON CHOWDER

Steps:

• In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
• Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.

JFK'S NEW ENGLAND FISH CHOWDER

Steps:

• Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
• Remove bones from fish.
• Saute diced pork until crisp, remove and set aside.
• Saute onions in pork fat till golden brown.
• Add fish, potatoes, celery, bay leaf, salt and pepper.
• Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
• Simmer for 30 minutes.
• Add milk and butter and simmer for 5 minutes.
• Serve chowder sprinkled with pork dice.