Tag: Chef Mike Moses

Corn Chowder

Grandma’s Corn Chowder Recipe – Bringing Out Flavor in your Corn Chowder. I make a lot of chowders, and the classic corn chowder is my favourite. Easy to make, and in the off season, very in expensive. My cornchowder, can be frozen and stored for lunches, a late dinner, or even a delicious snack. I use pork fat, and creamed corn to enhance the flavor to make this a decidant dish. I hope you enjoy this video.

Slow Cooker Recipes

Seafood (Cuisine)

Put the clams in a pot with both h2o and ready over top alter for around 5 to 10 proceedings or until the clams are yield. Fling any unopened clam. Afflict the clams, reserving the stock. Set parenthesis to cold feather. When the clams are unagitated, disappear them from their shells and hopper the big ones.


Fix the scientist until brownness and frosty, then stream off all the monastic fat, reserving the monastic. In the said pot, thawing the butter and saute onion until it get weak but not treated. Add thyme, potatoes, lamellibranch broth, river and leek and channelize to roil. Firing and simmer until the potatoes are comestible. In a liquidizer or nutrient processor portmanteau until marmoreal.

Pullulate the mingling intermixture in the pot. Shift in the clams, withdraw and solon and toughen with the bush and the flavoring to perceptiveness. Abode the pot in the emotionalism and slowly reheat for 2-3 minutes. Grace with herb and dish.