Chowder is a simple enough bowl of goodness with a long and interesting history. It’s thought to have French origins, and to have found it’s way to Canada and America via French settlers in those regions over 250 years ago. There are other similar dishes around the world with similar sounding names. There are inevitably many variations in recipe ingredients. One way or another it’s a one-pot recipe of delicious, nutritious and serious sustenance. The creamy sauce is given a wonderful zing using mustard. It makes the whole dish sing.
In my veganised recipe I’ve added asparagus: it gives such a lovely sharp flavour and adds great texture. And it doesn’t disintegrate during cooking.
Given the state of the UK summer at the moment, (endless rain and chill winds) it’s exactly what’s needed. Pure comfort.
I also want to say that one of the joys of cooking, is learning to move away from exact recipes. Chowder is a great place to start. Below is a guide-line recipe, with guide-line ingredients and a general idea of quantities and flavours. Free up your creative cooking and experiment with different vegetables, (keep the potatoes) and tasting the sauce as you go. I’ve said before that really good cooking relies on spices, seasonings and sauces, and here’s another recipe that proves that 🙂
Ingredients: Continue reading “Corn and Asparagus Chowder”