One of Winter’s Delicious Chowders Is Just As Tasty When Chilled

When most people think of chowder, they picture a snowy winter’s night, curled up by a fire, eating a bowl of chowder, their golden retriever curled up at their feet. A beautiful memory, most certainly. Chung-Ah’s delicious chowder recipe brought back my own chowder memories.

I grew up with urban farmers. That’s right, my great grandparents had a rather large veggie farm, on this odd hilly land formation that poked up right out of the flat land around it. It was surrounded on all sides by a bustling city. As a child, I thought it was the most magical of places, because nobody but my family seemed to realize it was there!

My great-grandparents grew every kind of veggie that was suitable for the soil. When it was time to harvest, my great-grandfather hired a man and his son to bring in the crops and deliver them in a big truck to their home in the city.

Then the whole family, even the kids, would form various assembly lines to process all of this produce and get it “put up” for the coming winter. There was a steady stream of canning, pickling and freezing going on, covering every available flat surface. We sang, laughed and joked as we worked in harmony.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  This chowder can easily be made in advance. The flavors will blend as they sit in your refrigerator overnight and will taste great the next day. Wait to add the bacon until right before you serve it, so that it doesn’t get soggy.

Recipe and image courtesy of Chung-Ah at Damn Delicious