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Vacuvita Chef: Delicate summer-fall transition with chowder soup

Vacuvita Chef: Delicate summer-fall transition with chowder soup

I can easily say chowder is my favorite soup and if you haven’t tried it before, now is the time to do so. It is not just a soup; it is the Holy of soups. Hearty and warm, nourishing to the soul and if you are looking for a starter to impress your friends, look no further than the recipe below.

Variations of chowder can be seafood, fish or vegetable but what makes it special, is that the ingredients are boiled in milk instead of water.


100 grams butter

2 large onions

2 celery sticks

1 potato

2 cups vegetable stock

1 teaspoon of dry parsley

1 teaspoon of oregano

1 teaspoon of celery salt

2 teaspoons of smoked paprika

1/2 teaspoon of pepper

A few drops of Tabasco sauce

2 liters of milk

1 cup of sour cream

300g of white fish

600g mussels


Melt the butter and fry the onion, celery and spices. It is very important to heat the condiments in the butter because they will release their true flavors only under thermal conditions.

Add the fish (cut in cubes), the vegetable stock and Tabasco sauce to taste. Boil everything for 10-15 minutes. Season with salt and add the sour cream and milk. When the milk starts to boil, turn off the fire because your soup is ready. Yes, it takes less than an hour to have it the bowl!

Although the recipe above did not specify the addition of lemon juice, some might find it a good addition as the sour taste fits well to seafood produce.

You can cook chowder with any ingredient that is easily associated with milk like corn, cauliflower or onion. They will replace the meat from the recipe above. In addition, each of these variations goes together well with gorgonzola or bacon chips.

For corn chowder make sure to remove the smoked paprika from the ingredients’ list. TIP: when everything is boiled, blend it well and then strain the soup to remove the cornhusks. For a strong corn-flavored soup, I recommend to use 1kg of frozen corn. Bake thin slices of bacon until dehydrated and serve with the chowder.

Even if it is not difficult to prepare, you may find it easier to cook a bigger quantity of chowder at a time and freeze it in one of your Vacuvita containers for long term storage.

Be happy!

Vacuvita Chef

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