Mount Sizzle – Southwestern Shrimp, Chorizo, and Corn Chowder

There are two basic chowders: Northeastern chowder (which is very regionalistic) and Manhattan chowder. Both contain red potatoes, but one is made with heavy cream and the other is made with tomatoes. There’s also creole clam or shrimp chowder which is made with andouille, roasted corn, low country spices, and cream. In this video, we take a look at a southwestern shrimp, chorizo, and corn chowder with plenty of chiles and warm, spicy heat. It’s an outlier chowder, but every chowder is perfect for a cold weather night in front of a crackling fire, in drawstring fat-pants.

The first Chows were made in 15th century France this is exclusively a fish stew whatever fish you had on hand you put it in the pot cook it in America Northeastern Indians were making chowder out of clams and Oysters this looks like I’m burning this chizo to tarnation but I’m actually just putting color on the spices we use the Anheim chili it’s kind of a little hotter than a green pepper but it looks kind of like a jalapeno but it’s not even close to as hot instead of

Thickening it with cream flour and corn starch like we do these days they use ship biscuits or hard Tack by 1850 chowder was accepted as a Mainstay in culinary Fair in the Northeast I always think of a big ass iron pot over a hot wood fire that would feed like an entire Township they used to have celebrations that way to welcome fishermen who are coming back from long stance on the

Sea we’re back for mons at Sea to hell with the women the booze give us your chowder I typically make four different Chows traditional New England chowder a Manhattan chowder made with tomatoes instead of cream a creole chowder in this case I’m making a Southwestern Chowder on bone chilling

Cold nights there is probably nothing more satisfying or comforting than chowder you would look on the coastline of the Northeast and see oyster shells piled 10 ft High Sh some use flour to thicken a chowder I use cornstarch and water in form of slurry it just seems to work better for Me you let it simmer for several minutes after you add it it generally Smooths out and forms a non-gritty consistency