Seafood Chowder, as seen on George Hirsch Lifestyle

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is its versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable to allow you to swap out any of the seafood based on seasonal availability and your own personal preference.

Is it soup or stew? Early versions of chowder simmered from the New England area: a frugal recipe of pork fat, onions, potatoes, fish, herbs, dry biscuits or flour for thickening, and layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, the Manhattan clam chowder was notable because it contains tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously. 

Tomato-based clam chowders came about with the newfound popularity of the tomato in the mid-1800s with the large population of Italians and Portuguese in the New York and Rhode Island region. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

Manhattan Style Seafood Chowder, "Hee-ah er wicked good CHOWDAH"!

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV series

1 Tablespoon olive oil

1/2 cup sweet onion, chopped 

1/4 cup fennel, chopped 

3 cloves garlic, chopped

1/4 cup carrots, chopped

2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces 

2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounces can, chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

For the seafood:

1 dozen fresh littleneck clams

1/2 pound fresh cod, cut into one-inch pieces 

1/4 pound calamari, cleaned and cut into thin rings 

1 pound mussels, cleaned

a few leaves of fresh flat leaf parsley, basil and oregano

fresh ground pepper to taste 

Pre heat a large soup pot to medium temperature. Add olive oil and onions, fennel, carrots, and garlic until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish, gently simmer for 10 minutes. Add fresh basil, parsley, mussels and cook for 3-5 minutes or until mussels open.  

Add fresh ground black pepper to taste & serve immediately. 

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WHITE TURKEY CHILI

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

What to do with all that turkey? You gave goodie bags away, but there seems to be so much left, still. Well, here are a couple great ideas beyond the old turkey-n-gravy sandwich, which isn't that bad either. My number one requested one-pot meal recipe is my White Turkey Chili. It's so easy to prepare; just give all the ingredients time to simmer; a spicy and a warm way to serve turkey. 

Chef George’s White Turkey Chili

WHITE TURKEY CHILI

Makes six servings

chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook 

1 Tablespoon olive oil

1 1/2cupsonion, chopped

1/4cup celery,  chopped 

1/2cupyellow bell pepper, chopped

1  Tablespoon jalapeño pepper, seeded and chopped

4cloves garlic, chopped

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon thyme

fresh ground black pepper

3cups cooked turkey or chicken, skin removed and chopped 

3cups cannellini beans, drained and mash 1 cup

3 cups chicken broth

1 cup frozen whole-kernel corn

4 Tablespoons chopped fresh cilantro

optional: 1cup half & half or low fat milk

Pre heat a large casserole pot to medium.

Add olive oil, onion, celery, yellow pepper, jalapeño, and garlic; cook for 5 minutes. Add cumin, chili powder and black pepper. Add turkey, 2 cups of beans, broth, corn and bring to a boil. 

Cover, reduce heat, and simmer 20 minutes. Add 1 cup mashed beans and half & half to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

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Divided BY Chowder

If there is one thing I have learned as a chef, there are many chowder recipes as there are people who enjoy this soup, err…I mean stew..no I think soup?  

Each of my cookbooks and TV series has a version of some sort of a chowder recipe. I have judged chowder contests, participated in chef chowder tastings, and been a referee at a few chowder-boxing matches. Well, not really, but people do get heated up over red or white chowder. 

What really is chowder? The word "chowder" comes from the French word chaudiere, or caldron, the vessel in which the dish was cooked. And, derives from the word "jowter," meaning fishmonger, a term that was used in 16th century coastal regions of England.

Is it soup or stew? Early versions of chowder simmered from the New England area: a frugal recipe of pork fat, onions, potatoes, fish, herbs, dry biscuits or flour for thickening, and layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, the Manhattan clam chowder was notable because it contains tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously. 

Tomato-based clam chowders came about with the newfound popularity of the tomato in the mid-1800s with the large population of Italians and Portuguese in the New York and Rhode Island region. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

I can end this entire soup divide right now. Aside from any vegetables, corn, chicken or other non-seafarer ingredient for the stew--here are three versions you can enjoy from my TV series and cookbooks. They have satisfied many and with hope can prevent a nation from future chowder conflict. 

Manhattan vs. New England Chowder N.E. not my fav..

Seafood Chowder Yes, now this is a stew!

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George's Gameday Posole

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

George's Gameday Posole

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup pot  to high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

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Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

Beer Onion Soup

Makes 4 servings

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6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

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