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Okay so now we are getting ready to finish the chowder as it is hardening and I've got
a nice loaf of sourdough. I have to tell you I really tend not to go away from the classic
which is why I mentioned it with the Thyme as well because these dishes have their tradition.
The tradition in terms of what you finish a chowder with is actually Crown Pilot crackers
so the classic cracker is Crown Pilot which you want see in most of the country and the
reason is that the company that makes it actually decided that it wasn't selling well enough
because actually the only place that it sold was in the Northeast where Chowder is one
of the favorites. However, so many people wrote in and were so angry about the fact
they couldn't get their classic Chowder cracker which they crumble into it that the Crown
Pilot came back. If you find Crown Pilots, that is the Chowder cracker. I am going to
go a little away from that. What we are going to use is sourdough bread that we are going
to rub a little Chipolte butter and Chipolte is a little smoked dry jalapeño and it is
most likely found in your supermarket in the Mexican or Latino isle and the Chipolte pepper
is usually found in Adobe sauce which is basically just a garlic and tomato sauce. So what I
am going to do is I am going to puree it and mix it in a little bit of butter because I
really like a little bit of spice that has that nice smoky flavor that tends to mimmick
the flavor of the bacon as well. So what I have done is to basically just take a can
of Chipoltes and a little bit of water and we put them into a blender and we are just
going to get it going and puree it until it is nice and smooth.