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Old 11-05-2007, 05:43 PM   #1
Rock LaRue's Avatar
Join Date: Jul 2007
Posts: 58
Country-Style Squid Chowder

My grandma used to make something similar to this when I'd visit her in Baton Rouge. For desert, she'd serve some sort of avacado something-or-other that I have yet to figure out how to make. Anyway, this is my improved version of her recipe.

Country-Style Squid Chowder


3 pounds squid
6 tbsp. salted butter
1 cup chopped onion
10 cloves garlic (minced)
1 cup sliced fresh mushrooms
1 cup julienne carrots
8 cups low-sodium chicken broth
1 quart heavy cream
1/2 cup bacon grease (or approx. 1 cup bacon fat, cubed and uncooked)
1 cup sour cream
4 tbsp. flour
1/2 tsp dill weed
1 tsp salt
dash of white pepper


Clean squid, wash, pat dry and cut into small rings. Melt butter and saute squid and vegetables five minutes over medium-high heat. Reduce heat to medium and add bacon grease (or fat) and stir until melted. Add chicken broth and simmer 30 minutes until squid is tender. Combine all remaining ingredients and blend into soup. Cook, stirring constantly, until thickened. Serve with white wine.

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