Choy Of Chowder

Sam Choy
By Sam Choy
Wednesday - April 12, 2006
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There’s more to chowder than just clams. On this week’s show, we warm up your appetite with two hearty chowders.


* 1 cup bacon, diced
* 1/2 cup onions, diced
* 1/2 cup celery, diced
* 2 medium potatoes, diced
* 2 cups corn
* 1 quart chicken stock
* 1/2 quart heavy cream
* 1/2 cup cooked rice
* 1 chicken breast, cooked and cubed
* salt and pepper, to taste

In a large pot, sauté bacon, onions, celery, corn and potatoes. Cook until transparent. Add chicken breast and rice, and then add chicken stock. Flavor with salt and pepper to taste. Bring to a boil and simmer for 20 minutes. Fold in heavy cream and simmer for another 20 minutes.


* 1 cup bacon or salted ham, diced
* 1 cup onions, diced
* 1 cup celery, diced
* 1 cup carrots, diced
* 1 cup zucchini, diced
* 1 cup potatoes, diced
* 1 cup tomatoes, diced
* 1 cup corn
* 1 cup taro, steamed and cubed
* 2 bunches fresh spinach
* 1 quart chicken stock
* 1/2 quart heavy cream

In a large pot, sauté bacon, onions and celery. Add chicken stock, then add carrots, zucchini, corn, taro and potatoes; simmer until they get a little tender, then add diced tomatoes and spinach. Add heavy cream, bring to a boil, and simmer for 20 minutes.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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