This recipe is from James Barber's The Urban Peasant: More Than a Cookbook. It forms the basis for his other chowder recipes.
Fry the bacon in a large pot and remove. Add the carrot and celery and cook over medium heat for 2 minutes. Add the onion, bay leaf and whole cloves of garlic. Stir and add the pepper.
I've only made this recipe as Chicken and Corn Chowder below, not on its own yet. The curry powder and cream (or milk as I used) gives it a really interesting, translucent yellow-orange colour.
Add to the Basic Chowder (recipe above) the chicken, cloves, water and dill. Cover and simmer for 30 minutes. Add the potatoes and cook for a further 15 minutes.
Meanwhile melt a lump of butter in a frypan, add the mushrooms and cook for 3 minutes. Add the flour, curry powder and cook for 3 minutes. Stir the mushrooms into the chowder and let cook for 2 minutes. Add the cream and sherry or rye. Sprinkle with chopped parsley.
I made this with a couple chicken breasts instead of a whole chicken, and found they came out somewhat tough, so I don't recommend this approach. We also didn't have any cloves or dill (or alcohol) when we made it, so while it turned out ok, it was far from a party on our tastebuds. I do intend to try it again with at least the cloves and dill, and perhaps a splash of whiskey.
Stuart Reichman has suggested that Paul Prudhomme has an excellent recipe for Chicken Corn Chowder in his cookbook Seasoned America.
Cook as for Chicken Chowder, above, but substitute the corn for the 3 diced potatoes.
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Brian Edmonds <email@example.com> February 22, 1998