White Trash Chowder

Now thats an interesting name? and since its a headline of sorts, anyone still reading at this point is apparently a victim of its hook and edge.

White trash Chowder is yet another mutant stew recipe we made while daydreaming at the supermarket. Our goal here was a “white colored” hearty stew, based on the main ingredients of “pork & beans”.

The fact is Pork and beans are both easy to work with ingredients so this name leaves us with alot of room to wiggle and get it right.
Ingredients for this great stew are

Pork Chops (4-5) trimmed into stew sized pieces
8oz white mushrooms (you pick the type)
1 can White kernal corn
1 White onion
1 can pinto beans.
1 cup white rice.
Pinch of White pepper (any pepper is fine, this is for effect)
3-4 slices of bacon cut into small pieces
Salt
Adobo
Garlic Salt
Flour or bisquick
Olive Oil

We start out by prepping it all as usual and get a few money shots with the camera for this site. Chop the pork chops into small cubes or chunks for stew, quarter the mushrooms, and chunk the onion. Chop the onion into good size chunks as well, these should be bigger than diced. The size should be to your preference.

Grab a can or bag (we used a coffee can) throw in this 1 cup of bisquick or flour, a tablespoon of salt, Adobo, Garlic Powder and a few pinches of curry powder. Also add the white pepper (or black) to your taste preference. Remember that in stew a little pepper goes a long way, so just a 4-5 shakes should do it right unless you like it spicy. If you like it spicy use red pepper here for a nice kick.

Into this can throw the 4-5 chunked pork chops.

These stew chunks end up being about to large handfuls. Add this to the can and add the entire small to medium onion cut into chunks as well. Shake the can up and coat it all. Now pour the mixture into the strainer and get all the loose powder off it. If this feels like panning for gold, keep in mind that it kinda is once your hungry.

In a skillet heat up olive oil (enough to cover the bottom of the pan). Put the small handful of fine chopped bacon into this pan and let it crackle for 3-5 minutes. Now throw in the pork and onion with the flur and spice coating. Cook this for 5-10 minutes moving it around and browing and crisping the outside of the pork. Drain off any extra oil, though there shouldnt really be much if any with the flour soaking it up.

Pour this into your stewpot, turn it up to medium. When the pan starts sizzling pour in enough water to cover the meat completely, likely 3 cups or so. At this time add any more salt or red pepper to suit your tastes and let this cook covered on med heat for 45 minutes, and let some of the water cook off.

The meat should still be under water at this point. Pour in the cup of rice and the can of white kernel corn. Let this cook for 10-15 more minutes till the rice look ready. Remember we are making soup so it shoul all be floating and underwater, add a cup or two more if needed since the rice absorbs some. You can see the image of this stage here to see the consistency we were going for.

If you want to taste the progress it should be slightly salty and you should taste the curry just a bit too, though you dont reeally taste the pepper much. Adjust it to be right.

Pour in the mushroom and the canned pinto beans. These ingredients get soft fast so we are close to done. After about 10 minutes you should be hot and thick stew as shown in the pics here. Serve it up with a shake or garlic powder and white pepper if you like flavor, though this was one of the better stews we have made.

This is a great next day stew, you will find out since this make about 4-6 big bowls.
See all the pics of this nice man meal recipe here.