Provincetown Portuguese Cookbook

Soups

Sopas

Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Duane Steele

Not exactly Portuguese in origin, but awfully good on a cold winter's night. My husband, Duane Steele, taught me how to make this wonderful chowder. He learned to make it from his mother when he had to feed himself in college. Provincetown being a poor community during the years when my husband and I were growing up, foods like corn chowder became as common as the clam. Easy on the pocketbook, hearty and relatively nutritious, corn chowder is a big favorite in the Steele household.

3 pieces of bacon, diced

2 medium onions, chopped

2 large potatoes, diced into bite sized pieces and parboiled

2-15 oz. cans cream style corn

1-15 oz. can whole kernel corn

Salt and freshly ground black pepper

Half and half

*Optional: 2 to 3 tablespoons minced green and red peppers

Sauté the bacon in a soup kettle. If you have one with a non-stick surface, so much the better. Add the chopped onions and stir occasionally, being sure not to burn them. When the onions are translucent, add the corn and the potatoes. Heat over low heat until the potatoes are tender. A very small amount (1/8 to 1/4 cup water may be added during this process if the soup seems too thick). Go easy on the water. You don't want to dilute the soup.

Season to taste with salt and lots of pepper.

Serve in individual bowls. Pass a little pitcher of half-and-half cream to be added to the chowder at the last minute. Do not add the half and half to the chowder while cooking.

Serves 4 to 6.

*Optional: Although some corn chowder is prepared with peppers, I think it overpowers the taste of the soup. So does Duane.