Result: Did you know that browning, carmelizing actually, adds great flavour to white clam chowder? Well, it does.
Here’s what I put in the pot:2 chopped onions 3 medium chopped potatoes Tbsp of oil 2 cans baby clams with juice about 3 quarts of water 1 package baby red mashed potato mix (thickens and flavours without using milk and has less fat and calories than milk unless you use skim)
Chowing down on hot chowder tonight. Tomorrow I may add a handful of shrimp or some flakes of imitation crab (low in fat, high in protein) and transform it into Brown Seafood Chowder.
I would add some carrot but I’m too lazy to chop it and don’t have any celery so potato is the veggie of the day today. But I did have butternut squash soup for lunch out today so does that count, lol. (I think it had way too much fat in it by the way my throat and me felt afterward) Going to freeze the rest of my Brown Clam Chowder for other quick winter night meals when cooking is the last thing I want to think of.
Happy Dinner whatever you are having! It sure smells like home here tonight.