New England Clam Chowder Day

Today is National New England Clam Chowder Day. My grandmother who used to live in the clam chowder country Massachusetts never missed to call us days before the National New England Clam Chowder day, just to remind us for our bowls of chowder on that day. Perhaps it was how we all got used to the same custom every January 21st, and mind you I truly became a chowder fanatic. If you like cheesy soups, you sure will adore a New England chowder with lots and lots of cheese!

I have been a cheesy chowder admirer myself and I can't remember any National Chowder Day without so much of these dish on the family table. I don't know but perhaps its how the most famous varieties of chowder today originally came from a plain “fish stew”, made of fish and vegetables, that has hooked me up.

Here's my favorite chowder recipe that has been my family's favorite too for as long as I can remember. I first got this recipe at Better Homes online which I modified a bit with more amounts of cheese. You can make one for you too. here we go.

Ingredients:

- 1-1/4 cups water
- 1 teaspoon instant chicken bouillon granules
- 1 cup shredded carrots
- 1 cup frozen peas
- 1/4 cup sliced green onions
- 1/8 teaspoon pepper
- 1 cup skim milk
- 2 tablespoons cornstarch
- 2 6-1/2-ounce cans minced clams
- 1 cup shredded American cheese (4 ounces)

Procedure:

In a 2-quart saucepan combine water, bouillon granules, carrots, peas, green onions, and pepper. Heat and bring to boil. In a separate pan, stir together milk and cornstarch, then mix stir into vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for one more minute. Stir in undrained clams and the cheese until cheese is melted. If desired, you can add more cheese.

Serve in your favorite white bowls. Makes 4 servings.