Chowder base mix
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A dry milk and cornstarch mix with onion and herbs that makes a creamy chowder in minutes. Stir in potatoes, corn, seafood or chicken to suit what you have.
Ingredients
Dry mix
- 2 cups nonfat dry milk powder
- 1¼ cups cornstarch or arrowroot
- 4 tablespoons (¼ cup) dried minced onions
- 2 tablespoons onion powder
- 2 teaspoons each of dried basil, dried thyme, dried parsley, and black pepper
- ⅓ cup potato flakes
Equipment
- mixing bowl
- whisk
- airtight jar
- saucepan
Directions
- Mix the dry ingredients together and store.
Notes
To make chowder: whisk ½ cup mix with 1¼ cups broth and ½ cup milk. Simmer 5 to 7 minutes. Stir in 1 to 2 cups add-ins. Finish with 1 to 2 tablespoons butter.
Variations: Potato — 1 cup diced potatoes (precooked, or simmered in broth until tender); optional ½ cup corn, bacon bits, or scallions. Corn — 1 cup corn; optional diced potatoes, ham, or smoked paprika. Seafood — ½ to 1 cup shrimp, crab, clams, or white fish; optional celery, potatoes, splash of cream. Chicken — 1 cup cooked diced chicken; optional celery, carrots, potatoes, peas. Broccoli — 1 cup chopped broccoli; add ½ cup cheddar for broccoli cheddar. Mushroom — 1 cup sliced mushrooms sautéed in butter; beef broth adds depth. Tomato — 1 cup diced or crushed tomatoes; optional basil, Italian seasoning, tiny pasta.
Milk powder can go stale.
