02-11-2008, 07:09 PM
[black][size 3]I personally can't see hiding the wonderful flavor of salmon in a soup, but I guess everyone to their own taste.[/size][/black]
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[size 3]For any of the white chowders, you just follow a good clam chowder recipe, using any "meat" of your choice. I make a potato soup, following a chowder recipe, that is so rich that you can't tell it isn't a good clam chowder. Mostly this means using heavy cream and lengthy simmering time.[/size]
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[size 3]I've never put any type of fish into it, but after reading some of the recipes posted in the last couple of days, that may be one that I will try.[/size]
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[size 3]BTW TD, I read and copied some of your recent recipes, and put on pounds just reading them.[/size]
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[size 3]For any of the white chowders, you just follow a good clam chowder recipe, using any "meat" of your choice. I make a potato soup, following a chowder recipe, that is so rich that you can't tell it isn't a good clam chowder. Mostly this means using heavy cream and lengthy simmering time.[/size]
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[size 3]I've never put any type of fish into it, but after reading some of the recipes posted in the last couple of days, that may be one that I will try.[/size]
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[size 3]BTW TD, I read and copied some of your recent recipes, and put on pounds just reading them.[/size]
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