Text 23078, 85 rader
Skriven 2012-03-30 15:20:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Chowder
===============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 BF> 3 slices Bacon, Diced
 BF> 3 tbsp flour

 DD> I would probably substitute instant mashed potatoes - they make an
 DD> excellent thickener.

 RH> I'd use the flour, instant potatoes are a no go here. Potato starch is
 RH> another option.

I did say "Ruth style suggestions". And what are instant mash if not dried
potato starch. And convenient, without lumps. I keep a box of that famous
Latino brand "El Cheapo" instant mash on hand just for thickening soups,
chowdahs, sauces (where it is appropriate), etc. Certainly not for eating as
"mashed" potatoes. For that I have my grandmother's old stainless steel and
enameled metal ricer to make lumpless mashed potatoes a breeze.

 DD> I'd probably use a 24 oz bag of store-brand frozen corn - don't have
 DD> to drain that.

 RH> Probably, if you could find a 24 oz bag. If not, one full 16 oz and
 RH> half of another. Use a better name brand, not necessarily the big name
 RH> but not the store brand as they tend to be of a lower quality. Do not
 RH> thaw before adding, makes more of a mess in the bag if you do.

Many of the store-brand veggies come in 24 oz sacks around here. And I know
which store brands are of decent quality. I have a USDA listing of which
"Establishment #" corresponds with which establishment. Many times store brand
stuff is done by the majors - but, you aren't paying for the major's
advertising budget. Not to mention that I have (except for a couple rare
exceptions) found ALDI's canned and frozen house-brand products to be of more
than acceptable (in some cases superior) quality.
 
 DD> And a small (8 oz) can of Green Giant or store brand Mexi-corn - just
 DD> for the colour accents.

 RH> No, chop up some red or green (or both) bell pepper, saute lightly in a
 RH> bit of the bacon grease. Color plus more flavor.

But, I stock Mexi-corn for when I am making salsa. I don't stock bell pepper at
all times. Not to mention that even a small bell pepper would be too much for
just the one pot of corn chowder. And with the Mexi-corn you get both red and
green.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Shrimp & Corn Chowder
 Categories: Soups, Vegetables, Seafood, Poultry
      Yield: 4 servings
 
     16 oz Jar corn & black bean salsa;
           - medium heat
     15 oz Can corn kernels; drained
 14 1/2 oz Can chicken broth
    1/2 ts Dried Italian herb
           - seasoning
      1 lb Medium size shrimp; peeled,
           - cleaned
      3 tb Instant mashed potato
           - flakes
 
  Serve this fresh shrimp soup recipe in less than 15 minutes.
  Instant potato flakes provide the thickening.
  
  In 3 quart saucepan, combine salsa, corn, chicken broth
  and Italian seasoning. Bring to simmering over medium-high
  heat.
  
  Stir in shrimp and potato flakes; simmer until shrimp are
  firm and broth is slightly thickened, 1 to 2 minutes.
  
  Servings: 4 servings
  
  Family Circle | November 2009
  
  MM Format by Dave Drum - 09 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's not a book to be tossed aside lightly. It should be thrown with force.
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