0:01
- I got something good cooking up for y'all
0:03
and I want to hear from you.
0:05
I know here in Savannah, chowders are a big deal,
0:10
like corn chowder, shrimp chowder, tater chowder.
0:15
Anyway you can go, chowders are big here.
0:19
So, I want to know what your go to is.
0:22
What's big in your area, what you fix for your family a lot
0:29
let's see, you can go
0:33
Where can they go to talk to me?
0:35
- [Teresa] Oh, they just comment. Right in comments
0:38
- Right after the video?
0:39
- [Teresa] Uh hm or after or even, they can
0:41
if they wanna send you an email it's
0:43
questions@pauladean.com
0:45
- Questions@pauladean.com. If you want to email me
0:51
every time y'all do contact me,
0:55
I do personally get the messages.
1:01
so, that was my question.
1:02
You know, what's the go to soup in your area of the country,
1:07
and excuse me (throat clearing) and why?
1:10
So, I'm fixing to do a sausage and corn chowder
1:14
and I've got some Italian sausage right here
1:18
and I'm gonna brown this off
1:28
and I'll just crumble it up
1:38
and I've got my onions,
1:41
that I'm gonna throw in.
1:42
This is one of those really, really, simple
1:48
And I think we've still got a little bit of cold weather
1:52
left for us down here.
1:54
So, it's gonna take a few minutes for me to scramble
1:57
and heat this and I'm fixing to add my onions
2:02
and then after I get it
2:06
after I get it all done,
2:08
I've got some milk and two cans
2:10
of cream corn that I'm putting in it.
2:14
And then I'll be throwing the potatoes in it and we'll be
2:16
won't be soup. It'll be chowder.
2:20
All right, I'm putting
2:23
my bay leaf in and I've got one nice
2:29
All right, this is all completely done and brown.
2:33
So, I'm gonna add my two cans of cream corn
2:43
And I love the white, this I believe this,
2:45
yeah, this is the white cream corn,
2:48
which is really my favorite.
2:59
And then I've got five cups of whole milk
3:04
that I'm gonna pour in
3:07
and we're gonna let that cook on a pretty
3:18
seems to be too thin, too thin
3:28
Yeah, I'm gonna put the potatoes in just a second.
3:31
All right, so I'm gonna slowly add the milk.
3:48
so really the milk, the amount
3:54
really a personal preference.
3:59
Some people like my husband, for instance
4:02
he likes a lot of stuff
4:05
and not as much liquid and I love more liquid than stuff.
4:16
make it as thin or thick as you want it.
4:18
All right, now I'm adding my cubed potatoes,
4:21
that have been par cooked.
4:24
So, I don't have to worry about them.
4:30
I don't have to worry about them cooking anymore.
4:33
Because they are, they are done.
4:37
Oh, doesn't that look good?
4:46
This pot is full, Teresa.
4:50
- Looks so very good.
4:53
All right, now I'm gonna put
4:58
Oh that's my butter, ha!
5:00
it's always my mind y'all.
5:03
Butter is always on my mind (chuckling)
5:07
All right, maybe I'll have better luck
5:09
with this one (chuckling)
5:17
Michael will want to see that pepper in his chowder.
5:26
and so I think that I'm going to
5:32
see if I got any chives.
5:33
Oh I do. I do do, here.
5:35
I'm gonna chop these chives up and put in there
5:40
cause it'll make it pretty.
5:46
I like for my food to be pretty, don't you?
5:50
- [Teresa] Definitely makes you want more.
5:55
yeah I've always said, you know,
5:56
you eat it first with your eyes
5:59
and if it doesn't look good to your eyes,
6:02
it's a good chance it might not be good to your tongue.
6:08
Might already have your mind made up
6:11
by the time it gets in your mouth.
6:33
The recipe does not call for that.
6:37
So don't, don't worry if you don't have it.
6:42
You can always use parsley, fresh parsley or even
6:46
dried parsley (spoon tapping)
6:54
that the chives give it.
6:59
We just got to let that kind of cook and then
7:03
it'll be time to sit down and eat.
7:06
And I always like that.
7:08
Guess what's ready y'all
7:19
but for those of you out there
7:22
consider that way too thin,
7:26
Just mix up some cold water
7:36
Bring this to a boil and stir it in,
7:40
stir, stir, stir for a few minutes.
7:48
where you would even like it thinner.
7:51
I didn't use all the milk
7:52
so you could add more milk if you wanted to
7:58
or chicken stock, for that matter.
8:11
I love using the Italian sausage
8:13
versus like a breakfast sausage.
8:24
This is really, really good.
8:27
In fact, Eddie just said,
8:29
stood up here and said, well
8:30
I'm planning my supper for tonight.
8:32
I'm going get some shrimp and put in there.
8:35
And I'm having shrimp sausage
8:36
and corn chowder for supper.
8:41
So, you got plenty, Eddie.
8:45
Let me hear from you.
8:47
And you know, don't forget to
8:54
when you come in here.
8:57
You watch your video.
9:00
Love and best dishes, y'all.
