New-England's Chowder
From: Nicole, Lachute, Quebec, Canada
Comments: A reat treat, and very nourishing!
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 medium onion, chopped
  • 1 celery stick, diced
  • 1 1/2 cups [375 mL] chicken broth
  • 1 medium potato, peeled then finely diced
  • 1/4 cup [60 mL] freshly chopped parsley
  • 2 cloves garlic, chopped
  • Salt and pepper, to taste
  • 1 [12-ounce / 340-mL] can corn kernels, drained
  • 1 cup [250 mL] grated carrot
  • 1 [5-ounce / 142-g] can undrained small clams
  • 4 ounces [113 g] freshly or frozen thawed boiled shelled and deveined small shrimps, drained
  • 2 1/2 tablespoons [37.5 mL] cornstarch
  • 2 cups [500 mL] milk
  • Melt butter into a casserole; soften together chopped onion and celery dices stirring for 5 minutes.
  • Pour in chicken broth, then add potato dices and freshly chopped parsley and garlic; salt and pepper mixture.
  • Bring to a boil then leave to simmer for 8 to 10 minutes, until potato dices are tender.
  • Mix in drained corn kernels, grated carrot, undrained small clams and drained shrimps; leave to simmer for 3 minutes more.
  • Dilute cornstarch in milk then slowly pour into mixture.
  • Leave to simmer until just thickened, before serving.