Arge's Chicken and Beef Chowder (AKA Fast Fireman's Chowder)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 101.2
- Total Fat: 2.5 g
- Cholesterol: 17.7 mg
- Sodium: 168.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.0 g
- Protein: 8.5 g
View full nutritional breakdown of Arge's Chicken and Beef Chowder (AKA Fast Fireman's Chowder) calories by ingredient
Introduction
This famous "Firehouse Chowder" was a huge fund raising recipe used by Buffalo area fire departments. Although this is one of my all time favorite dishes, I rarely made it myself because my original recipe made over 30 quarts (typically cooked over a 50 gallon drum fire) and took more than 8-10 hours to complete!After 10 years, and a lot of trial and error, I've come up with this scaled down version that I call Fast Fireman's Chowder. It can be made in a 6-8 quart pressure cooker in less than 45 minutes. Although I still enjoy holding the occasional all day chowder cookout, this version makes sane proportions for home use:-) This famous "Firehouse Chowder" was a huge fund raising recipe used by Buffalo area fire departments. Although this is one of my all time favorite dishes, I rarely made it myself because my original recipe made over 30 quarts (typically cooked over a 50 gallon drum fire) and took more than 8-10 hours to complete!
After 10 years, and a lot of trial and error, I've come up with this scaled down version that I call Fast Fireman's Chowder. It can be made in a 6-8 quart pressure cooker in less than 45 minutes. Although I still enjoy holding the occasional all day chowder cookout, this version makes sane proportions for home use:-)
Number of Servings: 24
Ingredients
-
3 1/2 lbs. chicken parts
1 lb. beef (stew beef)
2 onions diced
~ 1/2 a bunch of celery chopped (~2 handfuls when chopped)
1 14oz can of corn
1 14oz can of chopped carrots
1 14oz can of green beans
1 14oz can of mixed vegetables
1 14oz can of peas
1 28oz can of crushed tomatoes
1 can of beer (bud, miller, etc - not dark beer)
1 large potato
~4-5 Chicken bullion cubes (do this to taste)
~3 Beef bullion cubes (do this to taste)
Salt and pepper to taste
Directions
Instructions:
1. Pressure cook the chicken, beef, onion, and celery ~20-25 minutes (Let cooker sit for 5 minutes to cool before running water over lid and opening)
2. Bone and cut meet into small pieces and return meat to broth
3. Check broth for taste and add bullion, salt and pepper as necessary
4. Add the rest of the ingredients and pressure cook for 2-5 minutes
Variant -
Most canned vegetables are pre-cooked so you should only need ~2 mins for step 4.
However, If you use uncooked vegetables you may want to pressure cook step 4 for ~ 5 minutes and leaving out the potatoes until the very end so they don't turn to mush
Serving Size: 24 1 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user ARGEONLINE.
1. Pressure cook the chicken, beef, onion, and celery ~20-25 minutes (Let cooker sit for 5 minutes to cool before running water over lid and opening)
2. Bone and cut meet into small pieces and return meat to broth
3. Check broth for taste and add bullion, salt and pepper as necessary
4. Add the rest of the ingredients and pressure cook for 2-5 minutes
Variant -
Most canned vegetables are pre-cooked so you should only need ~2 mins for step 4.
However, If you use uncooked vegetables you may want to pressure cook step 4 for ~ 5 minutes and leaving out the potatoes until the very end so they don't turn to mush
Serving Size: 24 1 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user ARGEONLINE.