Cooking Instruction

Chowder

Choose Your Warmth: Stove or microwave? It’s your kitchen, your rules.

 

Stovetop:

  1. Pour It In: Find a good pot where your chowder can comfortably make its transition from cold to warm.
  2. Gentle Heat: Turn the burner to a medium-low setting. Chowder likes a gentle heat to wake up properly.
  3. Stir the Heartiness: Give your chowder some attention with occasional stirs. This helps all the lovely bits and pieces heat up evenly.
  4. Simmer to Taste: Heat it up till it’s just steaming but not bubbling over. Chowder’s delicate, so no rolling boils here.

 

Microwave Method:

  1. Bowl It Up: Get a microwave-safe bowl.
  2. Cover Lightly: Use a microwave-safe lid or plastic wrap with a little vent to let the steam whisper out.
  3. Heat and Pause: Give it a good 1-2 minute high-energy zap. Halfway through, stop and give it a loving stir for even warmth.
  4. Additional Heat: If it’s still a bit chilly, go for 30-second intervals until it’s just right.

Ingredients

Fish stock, tomato, clams, halibut, mussels, prawns, potato, carrots, onions, garlic, bay leaves, thyme, salt, pepper.

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