Chowder is one of my favorite foods… it is all about comfort for me. Bergholz Fire Department each month does a fund raiser and sells them by the 1/2 gallon today! I can’t always get there, so this is a variation of their recipe for home creation…
Bergholz Chowder
Made by Harold H. Heuer on April 13, 1983, with explanatory comments by Curt Heuer
There is a larger recipe located on his sons website..
https://jlheuer.wordpress.com/2011/09/06/chicken-chowder-revisited/
Equipment
- 1 12-15 quart kettle The larger the better…
Ingredients
Step one
- 4 pound Whole Chicken
- 1 gallon Water plus 2/5 cups of water
- 1.5 pound beef bones w/ meat (chuck or neck)
- 1 pound beef knuckle bones without meat
- 1 whole carrots, chopped up Large pieces
- 2 large onions, chopped up finely
- 1 stalk celery, chopped up Large Pieces
- 3 cloves garlic — finely chopped
Step Two Ingredients
- 3 stalks celery Chopped fine
- 3 pounds chopped carrots
- 3 ounces cabbage, chopped up approximately 1-1/2
- 1 14.5 can crushed tomatoes
- 1 10.7 can tomato puree
- ½ cup frozen corn
- ½ cup frozen peas
- ¼ cup lima beans I usually add more corn or green beans and eliminate the lima beans as we don’t eat them here.
- 2/3 cup frozen or fresh green beans cut to 1″ pieces
- 1 small jar clam broth/juice
- 3 pounds white potatoes cupped into 1″ pieces
- 2 cans chicken broth
- 1 tbsp parsley chopped fine
Instructions
Step 1
-
1 gallon plus 2-1/2 C of water, add All meat, stalk of celery, carrot, chopped garlic4 pound Whole Chicken, 1 gallon Water plus 2/5 cups of water, 1.5 pound beef bones w/ meat (chuck or neck), 1 pound beef knuckle bones without meat, 1 whole carrots, chopped up Large pieces, 2 large onions, chopped up finely, 1 stalk celery, chopped up Large Pieces, 3 cloves garlic — finely chopped
- Bring to a boil and simmer for 2 hours. Let cook for about 1 hour, skimming off fat (foam) for approximately the first ½ hour, stirring occasionally
-
Once two hours is up, remove mean and vegetables. Toss vegetables and cut up mean while step is starting to cook1 stalk celery, chopped up Large Pieces, 3 stalks celery Chopped fine, 3 pounds chopped carrots, 1 14.5 can crushed tomatoes, 3 ounces cabbage, chopped up
Step 2
-
Add corn, remaining celery, onions & carrots, cabbage, beans, clam broth and tomatoes; simmer 45 min.1 10.7 can tomato puree, ½ cup frozen corn, ½ cup frozen peas, ¼ cup lima beans, 2/3 cup frozen or fresh green beans cut to 1″ pieces
- While that is simmering, cup the mean and set aside. When 45 minutes is completed, add the meat for 30 minutes is completed.
-
Add potatoes and remaining ingredients; simmer 60 min. or until potatoes have rounded edges.3 pounds white potatoes cupped into 1″ pieces, 2 cans chicken broth, 1 tbsp parsley chopped fine, 1 small jar clam broth/juice
- Salt and Pepper to taste.
Notes
- I don’t add salt in the recipe as the canned tomatoes have it. Also, I prefer to add at the table.
- I sometimes add two or three cabbage leave to step one to enhance flavor.
- When I cannot get to Bergholtz this an excellent substitution.
- I never really follow the directions, I often add more veggies and meat than the recipe calls for.
- Some people will cook the beef components with broth the night prior in a crock pot on low then add that into pot for cooking with chicken.
- This freeze well and I know other people that will can theirs.
