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Chowder Cup
Created by: Howcan Team
Ingredients
- 4 bread bowls
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of potatoes, diced
- 2 cups of chicken broth
- 1 cup of corn kernels
- 1 cup of heavy cream
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F. Cut the tops off the bread bowls and hollow out the insides, leaving a sturdy shell. Place the bread bowls on a baking sheet and set aside.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the diced potatoes, chicken broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the corn kernels and heavy cream to the pot, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Place the hollowed-out bread bowls in the preheated oven and bake for 5-7 minutes, or until they are lightly toasted.
- Ladle the chowder into the toasted bread bowls, sprinkle with the crispy bacon and chopped parsley, and serve hot.
The chowder cup has a rich history dating back to the early 18th century in the New England region of the United States. This creamy and hearty soup was traditionally made by fishermen using fresh seafood such as clams, fish, and lobster, combined with potatoes, onions, and cream. The dish gained popularity in coastal towns and became a staple in seafood restaurants across the country. Today, the best chowder cups can be found in New England, particularly in Boston and Maine, where chefs take pride in using locally sourced ingredients. The key to a perfect chowder cup lies in the balance of flavors and the freshness of the seafood. Some famous alternative methods for making this dish include adding bacon for a smoky flavor or using a tomato base for a Manhattan-style chowder.
60 min
4
380 calories
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