04-07-2024, 05:39 PM
I'd love to try some! I read good things about it! But if it's served on rice, while I love rice, today I'll pass on the rice and just have it as a soup.
I enjoy regional soups. When I lived in NJ I would make Manhattan style clam chowder which is clams and a tomato, and veggie chunks soup, unthickened. Now I live in Maine and chowders up here are heavy on the dairy, milk and butter, of course seafood, but also potato, again that's starch, so no potato for me. I could make it sans the 'tater but it wouldn't taste the same. That gets me to thinkin', I bet I can do it and make it have a potato taste today. Thickening it isn't the issue either, that's easy. Hmmm, and haddock is on sale this week...
I enjoy regional soups. When I lived in NJ I would make Manhattan style clam chowder which is clams and a tomato, and veggie chunks soup, unthickened. Now I live in Maine and chowders up here are heavy on the dairy, milk and butter, of course seafood, but also potato, again that's starch, so no potato for me. I could make it sans the 'tater but it wouldn't taste the same. That gets me to thinkin', I bet I can do it and make it have a potato taste today. Thickening it isn't the issue either, that's easy. Hmmm, and haddock is on sale this week...