The Rhode Show Chowder Cookoff

We’re cooking two types of chowder as The Schwepps Great Chowder Cook-Off kicks off this weekend.Shrimp, Chourico and Corn Chowder

Ingredients: Yield: 1 gal

1 lb Butter, unsalted
1 lb Flour
1/2 head Celery, diced
3 each Onions, diced
2 lbs Corn kernels
1 qt Clam juice
1 qt Chicken broth
1 lb Chourico, ground
2 lbs Baby Maine Shrimp
3 tbsp Garlic, chopped
1 tsp Crushed red pepper
2 each Bay leaves
2 oz Parsley, chopped
Salt and white pepper to taste
2 qts Light cream

Procedure:
1. In medium stock pot over low heat melt butter and render chourico.
2. Add onions, celery, and garlic and cook until soft. Season with salt, pepper, and crushed red pepper.
3. Dust vegetables with flour to make a roux. Cook roux for 8-12 minutes over med-low heat.
4. Add clam juice and chicken broth and bring to simmer for 10 minutes.
5. Finish with corn, shrimp, parsley, and light cream. Let simmer and serve.

MOORING’S Clam Chowder

Ingredients:
1/2 lbs. Butter
1/2 lbs. AP Flour
1Quart Spanish Onion, diced
2 ozs. St. Ours Clam powder
1/4 lbs. Clam Base
2 lbs. Potatoes, diced
1- 55 oz. cans Clams
1 Qt. Gallon Water

Method of Prep:
1. In heavy bottomed saucepan melt butter.
2. Saute onions until translucent.
3. Add flour and cook for 2 minutes.
4 Add water, clams, clam powder and base.
5. Add potatoes and reduce to a simmer.
6. Cook until potatoes are tender.
7. Add desired amount of 1/2 and 1/2.