Friday Squid Blogging: Squid Chowder
Put a big heavy pot on the stove and get some heat under it. Fry up the bacon until it starts to get crispy. Toss in the onions. Stir around until they start to get soft. Pile in the potatoes. Pour in two cans of vegetable broth. Stir. Toss in the squid, the bay leaves and the other seasonings. Cook over medium heat, stirring now and then, until the squid is past the rubber band phase (about half an hour), then another ten minutes. About this time the skin will probably be coming off of the potato pieces. (I never peel potatoes). Pour in the milk and the evaporated milk. Medium low heat, stir occasionally until it is almost boiling. Extricate the bay leaves. Put the lid on the pot. Turn off the heat. Wait 15 minutes or until you can’t stand it any more. Ladle into bowls. Eat.