Some friends plan to open a market stall selling chowder of various sorts. I see that this could be popular but a few obstacles occurred to me.
1. Most of the recipes will contain seafood and fish. Normally you would add these ingredients at different times according to the length of cooking required. Will it be possible to cook batches of the stew
- with the fish and seafood? (That really doesn't seem feasible to me as they will quickly overcook.) Are there some sea ingredients that will survive long cooking? (Not literally...)
- without the fish and seafood, adding them separately to smaller batches? How long could the completed soup hold up to simmering?
2. How long could the soup be held on a simmer without the seafood?
3. Are some varieties of chowder more suitable for this sort of service?
4. Are there any non-fish chowders that are not corn chowder (not an ideal recipe for midwinter in the UK...)?
All thoughts welcome.