|
Add 2 or 3 shakes of ground cloves, nutmeg and hot sauce (Texas Pete, Louisiana Hot Sauce or Tabasco). Add about a T. of onion POWDER, and about ½ c. of chicken BASE.
In a skillet sauté diced onion (3 medium) and 3 stalks of minced celery until onion is clear.
Pour 1/3 of the white sauce into another (smaller) pot. Add 1/3 of the potatoes and 1/3 of the onion/celery mix. Add the remaining 2/3 of the potatoes and 2/3 of the onion/celery mix to the original pot. Salt and pepper to taste. Garnish with snipped green onion tops.
|
|
From this cream base you can use Clam Juice instead of the Chicken Base and add shrimp, crab, scallops, clams and if you get extravagant, lobster to have a seafood Newburg. You can also take this recipe, add fried bacon and corn for Corn Chowder, and/or bacon, corn and turkey or chicken for Turkey/Chicken chowder. Clams for New England clam chowder and the clam juice and not the chicken base.
|
