Ingredients
(Part 1)
3 tbsp Chopped Garlic
1 cup Chopped Chourico (Portuguese) or Chorizo (Spanish)
1/2 cup Chopped Bacon
2 tbsp Olive Oil
(Part 2)
3/4 cup Chopped Spanish Onion
3/4 cup Diced Celery
3/4 cup Diced Carrots
3/4 cup Chopped Leeks
1/4 cup Chopped Scallions
(Part 3)
1/2 cup White Wine
40 oz’s (5 cups) Clam Juice
24 oz’s (3 cups) Heavy Cream
(Part 4)
2 cups Cubed Sweet Potatoes
2 cups Cubed Yukon Gold Potatoes
1 tsp Chili Powder
1 tsp Sazon (Goya Stew Seasoning)
1/8 tsp Cayenne Pepper (1/2 tsp for those who like it spicy)
1/8 tsp Black Pepper
1 Bay Leaf
(Part 5)
24 oz’s (3 cups) Chopped Clams
24 oz’s (3 cups) Sweet Corn Niblets
Preparation
PART 1: Heat olive oil in heavy stock pot. Add garlic, chourico & bacon. Stir frequently until browned.
PART 2: Add vegetable mix to pot, stirring frequently until vegetables become wilted
PART 3: Stir in white wine to deglaze pan. Let most of the wine cook off. Add clam juice & heavy cream. Bring to a slow simmering boil.
PART 4: Add potatoes and seasonings to simmering pot, stirring occasionally until potatoes are tender.
PART 5: Add clams & corn niblets. Continue to simmer for 10 minutes while adding Roux to thicken if desired. Let stand until warm, then refrigerate over night. Reheat the next day and serve.
ROUX: 3/4 stick Butter 1/3 cup Flour 1/3 cup Instant Potato Flakes
Melt butter in saucepan. Add flour, flakes, and mix thoroughly. Stir all or part of the roux into the chowder to thicken as desired. (Roux can be made with just flour or flakes or both if desired)
