One of the problems the wife and I have found with my newly-acquired habit is that we end up with a LOT of smoked pork and eating it with BBQ sauce can get old after a time (I know... I blaspheme...). One thing I do is to try and come up with recipes that use up the extra smoked meats, and this is one of our favorites (unfortunately, I won't have exact measurements as we don't cook that way).
Chicken Stock
Heavy Cream
Butter
Smoked Pork, chopped into cubes
One full Onion
Carrots
Corn
Peas
Dried Parsley
Fresh Garlic
Salt
Pepper
Flour
Milk
In a large pot, we melt the butter down (approximately a full stick), then sear the chopped up pork (a good amount, perhaps a couple pounds? I suck at estimating) and fresh garlic in it a bit until you start to get that bacon/garlic smell and the garlic has started to brown. To that we add a quart of chicken stock (this one I know) and equal parts heavy cream. Add the salt and pepper to taste, and the onion then cover and let all of that simmer until the pork starts to fall apart again.
When ready (usually an hour or so) add the dried parsley, carrots, corn, and peas. As soon as the chowder comes to a boil again, take about half a cup of milk, and add enough flour to make it slightly thicker than heavy cream, and mix that until smooth. Add this to the chowder and stir (it'll thicken it right up).
All said and done it takes about an hour or two to make, but most of that is spent waiting while it simmers.
I can't say just how many servings it makes as my waistline makes it obvious that I know absolutely nothing about portion control.
-Javin
Chicken Stock
Heavy Cream
Butter
Smoked Pork, chopped into cubes
One full Onion
Carrots
Corn
Peas
Dried Parsley
Fresh Garlic
Salt
Pepper
Flour
Milk
In a large pot, we melt the butter down (approximately a full stick), then sear the chopped up pork (a good amount, perhaps a couple pounds? I suck at estimating) and fresh garlic in it a bit until you start to get that bacon/garlic smell and the garlic has started to brown. To that we add a quart of chicken stock (this one I know) and equal parts heavy cream. Add the salt and pepper to taste, and the onion then cover and let all of that simmer until the pork starts to fall apart again.
When ready (usually an hour or so) add the dried parsley, carrots, corn, and peas. As soon as the chowder comes to a boil again, take about half a cup of milk, and add enough flour to make it slightly thicker than heavy cream, and mix that until smooth. Add this to the chowder and stir (it'll thicken it right up).
All said and done it takes about an hour or two to make, but most of that is spent waiting while it simmers.
I can't say just how many servings it makes as my waistline makes it obvious that I know absolutely nothing about portion control.
-Javin
