The Downing Clinic – Basic Chowder

 

THIS DELICIOUS AND SIMPLE BASIC RECIPE CAN BECOME CORN, FISH, CLAM, BROCCOLI, BEAN, OR TOFU CHOWDER SIMPLY BY ADDING TO THE BASIC SOUP.

½ cup 
Olive oil
3 medium 
Yellow cooking onions (chopped)
6 cloves 
Garlic (chopped)
3 stalks 
Celery (with leaves), sliced
4
Carrots, sliced
3 medium 
Potatoes, (peeled & diced) about 2 cups
6 flowerets & stalks 
Cauliflower, cubed handful of seaweed, crushed
1½ cups 
Milk (regular milk, or soy milk, goat milk or blended tofu and water)
1 quart 
stock (try organic gourmet vegetable seasoning using 4 tsp. per quart)
1 dash 
Japanese soy sauce
½ cup 
Fresh parsley chopped (for seasoning) if desired
2 dropperfuls 
Dulse concentrate liquid (optional)
  1. SAUTE ONION, GARLIC, CELERY IN OLIVE OIL UNTIL PARTLY SOFTENED. ADD CARROT, CAULIFLOWER, POTATO AND STIR TO WARM THROUGH 5-10 MINUTES. ADD BROTH, REDUCE HEAT TO SIMMER. ADD SEAWEED, PEPPER TO TASTE, SIMMER UNTIL VEGETABLES ARE TENDER.
  2. NOW, CHOOSE THE CHOWDER: CORN: ADD 1 ½ CUPS CANNED OR FROZEN ORGANIC CORN
  3. BEANS: 12 OZ. CAN OF GREAT NORTHERN, NAVY, OR CANNOLINI
  4. CLAMS: 1 BOTTLE CLAM JUICE PLUS 7 OZ. CAN CLAMS. ADD AT END OF COOKING TIME, DO NOT OVERCOOK OR CLAMS ARE TOUGH
  5. BROCCOLI: ADD 1 ½ CUPS CHOPPED BROCCOLI STEMS, ¼ ” SLICES PLUS CUT UP FLOWERETS IN SMALL PIECES
  6. TOFU: CAN BE BAKED, FLAVORED TOFU, SLICE INTO ½” CUBES
  7. FISH: ADD 1 ½ CUPS LEFTOVER COOKED FISH FISH: ADD 1 ½ CUPS LEFTOVER COOKED FISH
  8. ADD BROTH OR WATER TO COVER. SIMMER 10 MINUTES OR UNTIL BROCCOLI IS SOFTENED. BEFORE SERVING ADD 1 ½ CUPS OF MILK (UNSWEETENED SOY MILK, GOAT MILK, OR BLENDED TOFU AND WATER TO GET MILKY CHOWDER TEXTURE. HEAT THROUGH, DO NOT BOIL. SEASON WITH PEPPER AND DASH OF JAPANESE SOY SAUCE, SPRINKLE WITH PARSLEY IF DESIRED.

Servings: 10
Yield: 10 – 1 1/2 cup servings

Nutrition Facts

 

Nutrition (per serving): 206.1 calories; 49% calories from fat; 11.5g total fat; 1.5mg cholesterol; 65.8mg sodium; 706.2mg potassium; 23.4g carbohydrates; 3.6g fiber; 4.3g sugar; 19.8g net carbs; 4.6g protein.

Cooking Tips

 

For this recipe, the nutrition calculation is only for the basic broth with milk. The extra ingredients that you might put in, would change the caloric and nutritional content.

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.