Comments on: Christmas (Limas) in September (And a Rumination on Chowder)

By: Jen

Jen — Fri, 30 Sep 2011 20:41:10 +0000

Thanks for the info on these beans. I just picked up some at the farmers market and searched for info. I’m planning on making a soup with them this weekend, some sort of chowder based on what I found at the market. Also good to see a foodie in the Appalachian area… I’m in Parkersburg, WV. Love the food scene in Athens! (Casa Nueva is yummo!)

By: Soup Thursday, 1/6/11: Chicken, Corn, and Lima Chowder « spinster-in-training

Fri, 07 Jan 2011 00:53:54 +0000

[...] this recipe. I subbed in fake ham, fake chicken, vegetable broth, etc. It’s delicious. LikeBe the first [...]

By: Barbara

Barbara — Fri, 07 Dec 2007 13:01:35 +0000

Matt–I don’t always.

But, I do tend to keep NE Clam Chowder more white by doing two things:

1. Don’t cook your onions and celery beyond translucent. Don’t let them brown at all. That means you need to cook them low and slow–this is called sweating them. You want them to soften and release their juices and that is all.

2. If you use any roux to thicken the soup–which is, to some people, absolutely anathema–but if you do, only use roux blanc, not roux blond. If you want to keep the soup perfectly white, it is best not to use roux at all for thickening, but instead, to use a flour-water slurry. Butter will always add color to the soup, because it in itself has color.

I hope that helped.

By: Matt

Matt — Fri, 07 Dec 2007 00:40:43 +0000

How do you keep new england style chowder white and not turn off-white or tan?

By: Barbara

Barbara — Thu, 07 Sep 2006 23:28:31 +0000

Nicole–thank you for commenting. I am glad to be an inspiration, and I am really glad to give out information on little known vegetables that you might run across. With having heard of it, you are more likely to pick it up and try it. (I bet that cassoulet was fantastic, too, btw!)

Moussaka. I will have to make it again soon–I still have tons of eggplants!

See if you can find the Christmas limas, and see what you think of them. I found them to be quite tasty.