Sunday, June 22, 2008

Chowda Chowda!

If you have ever seen that episode of the Simpsons where the use of the word chowder is argued, you will understand my title.

I don't like clam chowder. So what prompted me to make this? The picture looked good. Plus, there is no flour in this chowder. I think that's why I dislike clam chowder so much: it tastes like I am eating a big bowl of flour. Nasty!

This isn't exactly a summer food, but with the air conditioning on in our house, we can pretend like it's winter right? I was going to make rolls to go along with this, but someone mentioned BLT's and that sounded a lot better. BLT's it is! After all, I had a lot of bacon left over, and I didn't want it to go to waste.

This was tasty. Far tastier than eating a bowl of flour (blech). Plus, the addition of the BLT's was a nice addition. My husband, who doesn't care for tomatoes, had a BL rather than a BLT. Whatever. I will take his cast off tomatoes.

Corn and Clam Chowder
from: Pillsbury the Best of Classics Cookbook

2 slices bacon, cut up
3 medium potatoes, peeled, cut into 1/2 inch cubes (3 cups)
3/4 cup chopped onion
1/2 cup chopped celery
2 cups skim milk
2 cans (6.5 oz) minced clams, drained, reserving liquid
3/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 can (15 oz) cream-style corn
1 can (15 oz) whole kernel corn, drained

1. In a large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. With a slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 tablespoon pan drippings from saucepan.

2. Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper; mix well. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender.

3. Carefully transfer 2 cups hot mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to saucepan. Stir in cream-style corn, whole kernel corn and clams. Return to a boil. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated, stirring occasionally.

4. To serve, ladle chowder into individual soup bowls. Crumble reserved bacon; sprinkle over chowder.

Now, for the BLT's. I shouldn't have to explain how to make these, but for those who don't know.

Cook bacon, toast bread, slice lettuce and tomato. Slap mayonnaise on toasted bread, stack bacon, lettuce and tomato.