I make all of my cream soups with the same base; a roux. While a roux is usually made with equal amounts of butter and flour; I usually use more flour as it makes it thicker. As the link above states; it is cooked till it no longer has a flour taste. Once I have the roux I can add broccoli, or potatoes and cheese, or corn and bacon for a corn chowder; or in this case potatoes, celery and clams for clam chowder.
- 1 stick butter (1/4 cup)
- 1/3 cup flour
- 1 quart mile
- 1 small potato diced small
- 2 ribs celery diced small
- 2 cans minced clams
- savory salt and pepper to taste
- Melt the butter and then add the flour, stiring into a paste and simmer until the flour taste is gone.
- Slowly add the milk. At first it will thicken quite a bit, and then as you add more milk and continue to stir it will get thinner. It will slowly thicken back up as it reduces.
- At the same time boil the potatoes and celery until the potatoes are cooked. Pour off the excess liquid; but you don't have to strain it as having a little extra liquid as fine.
- Once the roux is a little thicker than you want the soup, add the clams including the juice; and then add the potatoes and celery with a little of the liquid. This should get it to about the consistency you want for soup. It will thicken a little as it cooks.
- Let it simmer over low heat until it thickens and to allow time for the flavors to mix. This can cook in a slow cooker for a few hours; or on the stove over low for 15 to 30 minutes
You can pretty much adjust any part of this for own taste. And once you have this; you can use it for many other cream soups.
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