There’s something about a hearty bowl of chowder that just hits the spot, especially when it’s cold outside. And during the holiday season, when we’re all hustling and bustling around trying to get everything done, a hot bowl of chowder is exactly what we need to refuel and keep going.
But why are chowders so popular during the winter months? I think it has to do with the fact that they’re rich, creamy, and full of flavor. They’re also pretty easy to make, which is always a bonus. But the best part about chowders is that they can be made in so many different ways. You can add whatever vegetables and protein you like, which makes them really versatile.
Serve it with some biscuits or cornbread on the side, and you’ve got yourself a complete meal that will warm you up from the inside out.
Try the recipe below, and change it to your liking.
Classic New England Clam Chowder
Ingredients:
-1 lb diced potatoes
-1 onion diced
-3 stalks of celery diced
-2 (8 oz) can clam juice
-1/2 cup milk
-1/2 cup heavy cream
-2 (6.5 oz) cans of minced clams
-1 tsp thyme
-Salt and pepper to taste
-4 tbsp butter
Directions:
1) In a large pot, melt butter over medium heat. Add potatoes, onion, and celery and cook until softened, about 10 minutes.
2) Pour in clam juice and milk and bring to a simmer. Add clams, thyme, salt and pepper, and heavy cream. Simmer for another 10 minutes or until heated through. Serve immediately with some crusty bread on the side.
Enjoy!
