Firehouse Chowder

Melissa did it again with this great-tasting Firehouse chowder. This is her version of the dish, which is made differently around the U.S. and is known for firehouses around the states to raise money for charity. It is made with beef and chicken, a great combination to bring out the flavors of this soup. It’s simple to make and will be one of your favorite recipes. With winter coming and it’s very cold outside, this will definitely warm you up. Enjoy this wonderful recipe!

Ingredients

• 2 pounds Chuck roast chunked
• 1 whole chicken
• 1 tablespoon chicken base
• 1 tablespoon beef base ( I use better than boullion)
• large onion diced
• 4 carrots sliced
• 4 celery ribs diced
• 4 potatoes cubed
• 1 can crushed tomatoes
• 1 cup beef stock and 1 cup chicken stock if needed
• 2 tsp Tony’s Cajun seasoning
• 2 tsp garlic powder
• 1 bag frozen peas, corn, and green beans or whatever veggies you like

Instructions

1. Place beef, chicken, and both bouillons into a large pot and cover with water.
2. Boil until the meat falls off the chicken and the beef shreds easily
3. Strain the meat from the stock, keeping the stock as the base of your soup
4. Shred the beef and debone and shred the chicken
5. Add the meats back to the stock
6. Saute the carrot, celery, and onion. I like to use bacon fat for this part.
7. Add the sautéed veg, potatoes, tomatoes, and frozen veg with the meat…
8. Cook it all down until it makes you happy
9. Taste throughout, and adjust seasonings to your liking.

Yield: 10-20

Author: Foodie Mob

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Firehouse Chowder

It’s a northern thing

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Ingredients

• 2 pounds Chuck roast chunked
• 1 whole chicken
• 1 tablespoon chicken base
• 1 tablespoon beef base ( I use better than boullion)
• large onion diced
• 4 carrots sliced
• 4 celery ribs diced
• 4 potato’s cubed
• 1 can crushed tomato’s
• 1 cup beef stock and 1 cup chicken stock if needed
• 2 tsp Tony’s Cajun seasoning
• 2 tsp garlic powder
• 1 bag frozen peas, corn and green beans or whatever veggies you like

Instructions

1. Place beef, chicken, and both bouillons into a large pot and cover with water.
2. Boil until the meat falls off the chicken and the beef shreds easily
3. Strain the meat from the stock, keeping the stock as the base of your soup
4. Shred the beef and debone and shred the chicken
5. Add the meats back to the stock
6. Saute the carrot, celery, and onion. I like to use bacon fat for this part.
7. Add the sautéed veg, potatoes, tomatoes, and frozen veg with the meat…
8. Cook it all down until it makes you happy
9. Taste throughout, and adjust seasonings to your liking.