So I haven't updated this blog in a while... it comes with the territory of being a grad student and having to submit proposals and mark assignments at the same time. Once I am "on holidays" in December, I promise to update the blog with some other goodies I've cooked up recently.
Anyhow- to get through this blustery weekend in Toronto (I saw snow yesterday...) I decided to make a clam chowder. The 2 cans of clans for $3 deal at Shoppers Drug Mart didn't hurt either.
I made my own chicken stock to start using some chicken bones I've saved and a couple bay leaves. You can use canned/ boxed chicken stock instead.
I used some paprika to sautee the celery. Paprika is "peppery" but not "hot"- my tummy seems to be okay with it too.
At first I was going to use almond milk in this recipe, but other dairy-free recipes on the internet recommended coconut milk. The coconut flavour is barely perceptible- it just gives the chowder a creamy sweetness.
Ingredients:
5 stalks of celery
1 can of creamed corn
2 cans of clams
2 large russet potatoes
1 can coconut milk
chicken stock
1 tsp. paprika
salt and pepper
1 tbsp. olive oil
What you need:
Sautee pan
Slow Cooker
Wooden spoon/ chopsticks/ ladle to stir with
Can opener
Directions:
1) Dice celery stalks thinly and sautee in olive oil with paprika. Celery is ready for the slow cooker when slightly browned.
2) Peel and dice potatoes into bite-sized pieces.
3) Just throw everything in the slow cooker and let it work its magic! (I would add the chicken stock last- I made too much and it wouldn't fit in the slow cooker!)
4) Liberally add salt and pepper before serving.
Enjoy!
