Firehouse Chowder
Source of Recipe
BBR
Recipe Introduction
Posted by: Augustrental
List of Ingredients
3 lbs. Chicken
2.5 lb. Chuck Roast
7.5 lbs. Potatos
1.5 Bunches of Celery
2 lbs. Carrots
2.5 lbs Onions
1/2 small head cabbage shredded
3 cups frozen green beans
3 cups frozen whole kernal corn
1 cup frozen peas
1 cup frozen yellow beans
Celery Salt-season to taste
1 28oz. can whole tomato's
2 cloves garlic
1/4 cup chopped parsley
1.5 cans tomato soup
1.5 cans cream corn
Recipe
"Weeks ahead of time: cook chicken in water to make broth. Remove chicken, debone and cut in pieces. Freeze chicken and broth separately. Cook chuck in water to make broth. Remove,debone and cut in pieces. Freeze meat and broth separately.
Night before: Prepare vegetables. Peel potatoes. dice and cover with water. Chop celery, carrots and onion (food processer if possible) Grate cabbage. Throw meats and broth in fridge.
Early in day of serving: Cook celery, carrots, onions in combined broths in covered pot till tender. Stir occasionally, add only necessary salt. Add green beans, cabbage, yellow beans, corn and peas. Bring to boil. Run tomatoes thru blender. Add along with garlic and parsley. Continue to cook, stir till almost done. Keep checking to make sure it doesn't stick or burn. Add water if necessary. Correct seasoning.
Finally, add tomato soup, cream corn
meat and chicken. Cook an hour or so, stirring frequently at this time".
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