It was challenging to make chowder. On the East Coast people talk about what restaurants have the best bowls and friends share their secret touches. Because bacon is magic, normally I would start with some pancetta but I’m in the middle of a 30 day meatless challenge so I needed to find an alternative way to create flavour. I also decided I wouldn’t make it with cream but try to make it slightly healthier.
This would be difficult.
So here is my Nova Scotia chowder recipe:
- 1 large potato, diced
- 1 lb chowder mix
- 1 celery stalk, diced
- 1 medium onion, diced
- 1 carrot, shredded (my mother hates carrot so I have to sneak it)
- 2.5 cups 2% milk
- ⅛ cup of flour
- 1 tablespoon butter
- 1 tablespoon Old Bay seasoning
- 1 tsp cornstarch mixed in ½ cup water
- In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.
- Add potato and cook 1 minute.
- Add old bay seasoning and cook an additional minute.
- Add chowder mix and toss ⅛ cup of flour to coat.
- Add 1 cup water and put lid on for 5 minutes.
- Remove lid, add milk and cornstarch/water mixture.
- Bring to a boil and simmer 5 minutes.
- Season with salt and pepper to taste and serve warm.
But in the end I realized that all it takes is some fresh seafood. And last night when we were out for dinner at a diner, my grandmother leaned in mid-way through her chowder and told me mine was better. Little did she know the chowder she made me as a child was an inspiration for my own.