Beef and Chicken Firehall Style Chowder
From foodfiend 15 years ago
- 480 minutes to make
- Serves 25
This recipe should make approximately 3-4gal of chowder. Keep in mind that chowder is like chili; it's never the same twice, everyone makes it a different way, and there isn't a wrong way to make it (unless you put mushrooms in it). Read more This is my way. Suggestions: -Beer -Oyster crackers -Red Faced Screaming Monkey Sauce (kick it up a notch!) -Parmesan cheese (real good when it gets gooey on hot chowder) -Making chowder is a great Fall activity -Don't add mushrooms you'll ruin it -How about zuchinni? -If you have a turkey frier, use the burner from it and a stock pot that fits. Cook outside! See less
Ingredients
- 1 whole cut up chicken with giblets removed shopping list
- 3lbs of beef (chuck or any other roast) (venison???) bones are always good for stock, throw in some extra soup bones if you'd like. shopping list
- About 4-6 potatoes diced (peeled if you like - I don't though) shopping list
- 2-3 onions diced shopping list
- 1 bunch of chopped celery shopping list
- 2-3 14oz cans of corn shopping list
- 2 14oz cans of chopped carrots shopping list
- 2 14oz cans of green beans shopping list
- 2 28oz cans of crushed tomatoes shopping list
- 2 14oz cans of green peas shopping list
- beef and/or chicken soup base (Near boullion cubes on your grocers shelf, it's a salty paste added to water to make flavored stock) shopping list
- salt shopping list
- pepper shopping list
How to make it
- No later than 8am, start boiling your meat.
- Throw all the chicken and all the beef (bones too if you have them) into your really big stock pot.
- Fill the pot about two thirds full of water, submerging the meat. Put a couple of tablespoons of soup base in at this time too.
- Boil this stuff for at least 2hrs. The meat should fall off the chicken bones and the beef should fall apart or be shreddable.
- After this stuff has cooked to death, scoop it out of the pot and put it somewhere to cool. Make sure you get all the bones and little bits of the bird we don't recognize and don't want to chew on. I strain my broth after I get the bigger stuff out.
- This is the messy part. When the meat is cool, you need to separate the keeper meat from the unidentifiables and put the meat back in the stock. Chop it into little bits if necessary so everything is bite-sized.
- By the time you're at this point, it should be around 11:30am-12:00pm. Have a beer.
- While drinking the beer, start dumping the vegetables into the stock with the meat. When you add the tomatoes, the stock will really start to smell and look like something. Add more soup base if you think it needs it too.
- Have another beer. You just opened a lot of cans.
- Simmer for about three more hours while drinking beer. Invite some friends over and have them drink beer too. The beer drinking makes the chowder better.
- You'll know when it's done when it thickens up a little and it tastes good. Look for a scum line around the inside of the pot which should indicate how much water has boiled off. About a quarter of what you had should be gone (or more if you'd like). This concentrates the flavors and causes the thickening.
- That's it! Have a beer you deserve it!
People Who Like This Dish 4
- anitapicosita Nowhere, Us
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- cuzpat Sikeston, Mo
- foodfiend Amherst, NY
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" It was excellent "