Name: Chowders
Yield: For about 2 quarts
Ingredients: 4 ounces (2/3 cup) diced blanched salt pork or bacon; 1 Tbs butter; 3 cups (1 pound) sliced onions; 1 imported bay leaf; 3/4 cup crumbled "common" or pilot crackers, or 1 pressed-down cup fresh white bread crumbs; 6 cups liquid (milk, chicken stock, fish stock, clam juices, or a combination); 3 1/2 cups (1 pound) peeled and sliced or diced boiling potatoes; Salt and freshly ground white pepper

Image may contain Cutlery Fork and Spoon

ChowdersCookbook cover image courtesy of Random House

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)

Recipe notes

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