Here's my second recipe for a red "non-clam" chowder that I made last year on George Washington's birthday. The tomato paste is what made it red. It turned out to be pretty tasty! Originally, I tried using whole wheat berries instead of oat groats, but they were not soft and chewy enough, so I'm sticking with whole oat groats.
MANHATTAN NON-CLAM CHOWDER
IN A LARGE SOUP POT, SAUTE:
1 large onion, chopped
1/4 cup olive oil
ADD TO POT AND CONTINUE TO SAUTE:
6 small stalks of celery, diced
ADD TO POT AND SAUTE 10-12 MINUTES:
3 large carrots, diced
3 small red potatoes, diced
ADD:
2 cups water
3 tablespoons organic tomato paste mixed with
1/4 cup Finest Fino Sherry
2 teaspoons sea salt
1/2 teaspoon finely ground black pepper
1 bay leaf
3 half-pieces (about 3 inches long) of kombu seaweed
1 cup cooked oat groats (rinsed and soaked in water overnight and then cooked for an hour or longer using the same measurements as for cooking rice)
COVER THE POT AND COOK ON MEDIUM HEAT FOR 33 MINUTES, CHECKING OFTEN AND ADDING WATER IF NECESSARY.
TURN OFF HEAT AND ALLOW TO REST, COVERED, FOR ABOUT 15 MINUTES.
Notes: Bob's Red Mill products include organic whole oat groats.
See also:
Boston Non-Clam Chowder
The Annual Clam Chowder Cook Off
Santa Cruz Non-Clam Chowder
Related Blog Articles:
Organic Farmers and SOS-Earth
Adapting Our Diets To The Situation
