Snappy Red Chowder Recipe

Submitted By: Treva from Dousman.

Snappy Red Chowder Notes

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print). She writes, "There are three really great things about this recipe. It is inexpensive, it doesn't take long to prepare (about 20 minutes to assemble plus 30-60 minutes to cook) and you can throw it all together at once and leave it to simmer. I use inexpensive fish. If the fish has that certain undesirable aroma, as cheap fish so often does, the acid in the tomatoes and the wine will kill any fishy smell or taste. If you don't want to add the wine, use water instead. The tomatoes will still do the job for you. The end result is very flavorul, a hearty chowder for a cold night that the kids will like too."

Serves / Yields

Makes Five 1 1/3 cup Servings

Preparation Instructions

Place all ingredients in a 4 quart sauce pan. Bring to a boil, reduce heat and simmer on low until vegetables are tender, about 30 minutes.

If desired, simmer longer, up to 1 1/2 hours, for a richer flavor. Simmering longer will of course reduce the yield. Remove bay leaf and serve with a salad and some nice crisp crusted chewy bread.

Helpful Hints

Hickory Chardex (Hickory Smoke Powder) is available from The Spice House. It imparts a nice smoky flavor without adding sodium and chemicals.

Quick Shopping List

Parsley Flakes
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt .25 oz.
Garlic Powders, Granulated, Roasted or Very Fine Powder
Granulated, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
French Select Thyme
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .75 oz.
Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Hickory Smoke Powder
In a 1/2 cup shaker jar, net wt. 2.2 oz.
Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag

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