Ingredients with Measurements:
- 1 lb. fresh cabbie claws
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups potatoes, peeled and diced
- 2 cups corn kernels
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onions and garlic and sauté until onions are translucent.
2. Add flour and stir until well combined.
3. Slowly pour in chicken broth while stirring constantly to prevent lumps from forming.
4. Add potatoes and corn and bring to a boil. Reduce heat and let simmer for 20 minutes or until potatoes are tender.
5. Add cabbie claws and heavy cream. Simmer for an additional 10 minutes.
6. Use an immersion blender to blend the soup until smooth. (Optional)
7. Season with salt and pepper to taste.
8. Serve hot and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Cabbie claws can be substituted with crab meat or shrimp.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
Variations:
- Add diced bacon for a smoky flavor.
- Add diced carrots and celery for extra vegetables.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful not to overcook the cabbie claws as they can become tough.
- Use an immersion blender to blend the soup for a smoother texture.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bread bowl for a fun presentation.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve with a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
Make sure to cook the cabbie claws thoroughly to prevent any foodborne illnesses.
Food history:
Chowder originated in New England in the 18th century and was traditionally made with fish or clams.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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