It’s soup season, and I have an easy little kitchen hack (yeah, I hate me for using that word too) for making a chowder base. It’s an old hotel kitchen trick for prepping several soups while doing the work of just one.
The idea is that you make up a batch of the base. You divide it into containers that you can chill and/or freeze. Later you combine some of the base with basically any seafood you want, and some cream. Cook it for just a few minutes, and soups on.
Check out the video, for a step by step rundown. No exact measurements on this recipe. Just some of this, and a little of that … the way most great food is made.