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49 second fish chowder

326 views · Published 18 November 2018 · 0:50 · Indexed 31 October 2026

Channel: Robb's Homemade Life · 2018 · Howto & Style

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I like to get large 26-ounce cans of condensed mushroom or cream of celery soup and use it as the basis for a hearty homemade soup or chowder.
Today I am making an absurdly simple fish chowder using canned cream of celery. The primary difference in this recipe from most chowders will be I am not adding any bacon or fatback which I commonly add to my chowders. Another difference is  I prefer to cook my potatoes and fish separately and add them
 to the chowder at the end when it is complete.
 I begin by cooking the onions and sausage and celery in a little coconut oil with spices and as soon as they are done I add the rest except the peas, fish, and potatoes.
if I add the fish and potato early it often gets cooked too long and loses flavor and cooking the peas will ruin the color by turning the chowder green so I add the peas at the end already cooked.
. Once I am happy with the flavor of the chowder I add fish and potatoes and peas. 
While very hot I add the chowder to small quart size yogurt containers so I end up with multiple containers of chowder that last me the whole week and taste
 better every day.
 In this recipe, I used powdered milk because I had some on hand but the chowder will taste richer and satisfying with whole milk or even a little cream.
 I added a small amount of turmeric to create a creamy off-white color and kept the ingredients to those that would not discolor the chowder such as onions and celery except for the peas which are added precooked and frozen at the very end. If you ad a lot of parsley or green vegetables you will remove the creamy white and yellow color.
If you see red on the chowder it is because I added a few chopped salad olives for the red pimento color. If you add bacon or fatback you will increase the flavor even more.
I use a thermometer and since most of the items are thoroughly cooked before the milk is added there is no need to biol the chowder and make it curdle.
 I stop cooking after I get the taste I like and the reading is no more than 180 F.
The chowder comes together quite easily and quickly.

 Today's video was made as an experiment with the free Magisto program. I had 40 minutes of video clips from making this chowder and I simply copied some still frames from the videos and selected a short video clip and added them to the magisto program and it automatically made the video.


 Simple fish chowder

1 26 ounce can of cream of celery soup condensed
3 ribs of celery sliced super thin with a potato chip slicer
1 very large onion
1 tofu sausage sliced thin but you can use real sausage
4 ounces sliced baby bella mushrooms
coconut oil to fry above non soup items
2 1/2 cans powdered milk
1 tablespoon Orrington Farms  chicken bouillon ( very good non MSG)
Butler soy curls ( if you don't have soy add more fish)
pepper
turmeric
When the chowder tastes good  and reaches 180F add items below
green peas at end
4 medium red potatoes cubed and lightly cooked separately 
salmon- steam separately for just 2 or 3 minutes to firm up, do not cook the juices out. Add chopped at end


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Thanks for watching.
 Robb Moffett
 Robb's Homemade Life

Robb's Homemade lifehttps://www.youtube.com/user/mrhulot101
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