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new-england-style-seafood-chowder

What is considered a chowder vs. "New England" style chowder? It is sticking to the roots of how a proper New England style is made. What was originally called "Boston Chowder", this was made with salt pork, not bacon. There was no bacon in the original that came over from Canada and France. Chowder of any type was never meant to be thick. If your spoon sticks straight up in the bowl like what pea soup would do, then, you do not have a proper chowder. To pull this off, mise en place is extremely important. We now have to be careful about our time/temperature management and control. Different seafood cooks at different time frames so we have to stage this chowder to help avoid overcooking the seafood that is already in the pot. This recipe will make 4-5 quarts. Take a moment to read the recipe first and you will see that this is in stages. The recipe is written in a way that the reader can halve the recipe on their own. Trust me, this recipe is gonna be incredible!

Ingredients