How Do You Make Lauries Corn Chowder?
The origin of the term Chowder is as obscure as the origin of Chowder itself. One theory is that the origin of the word Chowder is from the French word for the pot it was cooked in, a Chaudière or caldron, and that the first Chowders were fishy or clammy soups. But, whenever or wherever Chowder came from, those of us who love Chowders on a clear, cold, and bright winter’s day are just happy to have them. Try this one of Corn and made warming and spicy with Chilies. Sauté Onions, Peppers, and Celery in the melted Butter or Oil When Vegetables are soft add Potatoes, Thyme and Stock and simmer partially covered until the Potatoes are done, about 10 to 15 minutes.
