Thankfully, Jack had the forethought to memorialize his amazing gifts on video. Over the years, I have followed his recipes and methods on many dishes and have never been disappointed. Rest in Peace, Chief.
@@gracesinclair4275 poor Grace Sinclair… I forgot I even posted this (since it’s been almost 3 months…) and I’m happy you found such a beautiful video to scroll the comments and spew worthless words out of your unfortunate mouth. Poor, poor Grace…😊
He was also overweight and the truth of the matter is you don’t ever see very old overweight people. But it seems to me like if he tried to force himself to get thinner and eat less he would’ve had a much more miserable although it might be slightly longer life.
Watching a top notch professional chef, a master like this in his element, doing what he loves, is truly inspiring and motivating. My heart mourns for his beloved family, missing this giant, sweet, kind man.
Made this today. It is so flipping good!! Had to scale it down to serve just 2. I used white corn and put the cobs in the soup. I felt is was a little too sweet, so I added half a can of yellow corn, and a pinch of cayenne. Also, reserved the cooked bacon to top the soup along with some green onions. Superb!
My grandma used to do that and add something to the corn with chopped up cob pieces also like to cooking some bacon with it to add extra flavor just like I like to add garlic and onion salt to a lot of different foods for extra flavor too & getting the flavors cooked in early in the process brings out more of it later
my grandmother ( from the ozarks-cooked for 2k+++ men during baling season)- she said milking the corn, was important for the meal---Miss her terribly-will see her in Heaven ---Thanks Jack-- your the best!
I began my independent life working in restaurants from dishwashing on up, before I was old enough to get a learners driving permit. Long since became an aerospace engineer and didn’t cook for some time. When my daughter was born 20 years ago I started to get the spark for cooking again, especially just relaxed on weekends as opposed to the all-out war I experienced line-cooking on a daily basis, the stress of which only a few I knew had the personality to handle in a healthy way. You have a passion and a demeanour for this profession that I find endearing and motivating. I thought I’d pipe up because serving a main done up one day ahead while prepping the next is brilliant. That’s how you serve great food, and simultaneously preserve your sanity. Many thanks.
This soup looks wonderful. And he gets the most out of every ingredient. Scraping the cobs, then putting them in for extra flavor. And leaving them in overnight so that you get that intense sweet corn flavor. Nice.
Man I found you on your other channel and it said it was disabled or something. I thought something happened. Really happy you’re still doing videos. Subscribed right away. You seem like a really good person and you know how to cook! Love it 👍
It's been awhile since I visited your channel Daddy Jack. So sorry to see that you've passed. Rest in heaven. Keep banging those spoons! You'll be missed. 😢😢💔💔
Dearest Jack,! I tip my hat to you! You cooked for the joy of it and not just to put yourself on a pedestal! A real cook! Great recipes..Always a joy to watch! The great kitchen in the sky will welcome you with open arms! Whites on Jack and push on chef!
Your recipes are the very best I have seen on youtube and is easy to follow, even in the South. I look at your channel every day for something new. Thank you very much!!
Love how this guy never neglects any added flavors. Using the cobs in the stock 👌 genius. I always learn the most practical skills for cooking for the fam thank you! I can't say enough keep em comin
I had no idea. Desperately wanted to thank him for his passion and inspiration. I hope those close to him see this. A true natural that made me want to cook, eat all he did. Godbless you special chief of cooking and making me, want to try.
I found him years after he has past which is frustrating. Wish I could have supported him while he was alive. RIP. Seems like such an amazing person and chef
I made a stainless steel blade cabbage cutter to de-cob fresh sweet corn. The front is adjustable for the depth of the cut. We do bushels of par boiled corn, frozen for winter use. Instead of the corn milk shooting around the work area, with the CC it goes into the bowl. It's easy and fast and it cleans as easily as a knife.
We just found Jack last night on YouTude when looking for a corn chowder. I think it is going to be star of our dinner tonight and might trump our Yankee Pot Roast.
My folks grew up in New England, But I grew up in Cali. my mom used to make Homemade New England corn Chowder. but for it to be truly Authentic, you have to call it Chowda 😄 she also made traditional Boston baked beans . in a bean pot and let them bake all day in the Oven, Of course, served with brown bread.
Glad you are able to use that tip, Kris and Thank You for watching the channel. Become A Member of Cooking With The Blues www.patreon.com/CookingWithTheBlues
Loved this video. I learned ot peel & cut an onion from this channel. How about a video or two showing basic knife skills or what everyone should have in their kitchen- pots, pans, knives, spoons, etc?
My Dad loved fresh corn chowder, in season. I would give anything in the world to be able to serve him up a piping hot bowl with garlic toast points and an extra dash of love.
My gf loves soup. As in when she looks at a menu , she looks at the soups first. Thanks to your videos I now make my own Chicken / Vegetable stock. We just used our brand new 12 quart Cuisinart Stock pot to fill 10 500 ml plastic tubs which were then frozen. We have ingredients for Chicken Noodle Soup for dinner tonight. After watching this video , we will add bacon grease and bacon first :). Maraming Maraming Salamat Po Jack. ( Thank you very , very much Sir Jack (( in Tagalog )) )
Cooking with the Blues Mike , the Male half hails from the San Francisco Bay Area Suburbs , after I got my VA & SSA pensions I moved to Metro Manila in the Philippines, four years ago. Lily , the brains and beauty of the operation and my soux chef , comes from Cavite , across from Manila Bay. The only thing I really miss is good American Food , precisely the kind you so lovingly prepare. Thanks and blessings to you as well
I made this soup as close as I could to how you do it and it was awesome!!! Tried to make some of your other recipes too and if I wasn’t in Alaska I would come to your restaurant and try your food. Thanks for all the great videos
This is such a great recipe, especially now that the weather is starting to cool off. I fix mine the same way, but, being in MD, I add some jumbo lump Chesapeake Bay crab meat. YUM! Nice job as always Jack!
Sounds great Mad! I have some blue crab in the freezer, going to steam them up tomorrow. My favorite is crab corn chowder! Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
I always thought the knife he used was too small but it’s his huge hands that make it look small. Would love to have dined there and met this man. They took a good one too soon.
I used to get in trouble if my dicing wasn't done evenly. My big boss was a CIA grad and I was just a teenager. What did I know about cooking? Nothing. I learned pretty quick that it's not easy though. I've got a lot of respect for guys like you who do it their whole lives. Standing over a stove at like 120 degrees every service years on end? Damn
@@CookingWithTheBlues Hey Daddy Jack! Its amazing to hear from you! Im overwhelmed! Thankyou for getting in touch. Id love to come visit some day! my wife knows its on my wish list! although youre thousands of miles away im sure one day ill be back there with you and the crew chatting away! Im actually sorting my m.e.p for something called Cullen Skink. Its argued between the Cornish and the Scottish for its originality. My customers love it! Ok so we start with some diced potatoes, chopped thyme and some double cream ( i think you guys call it heavy cream your way ) only untill we are just above the potatoes. We can always add a touch later or preferably a ladle of fish stock to thin ever so slightly and flavour. Its intended as a stew/broth. Gently simmer the potatoes nice and slow along with the thyme and heavy cream, seasoned of course with salt and pepper, untill the potatoes soften slightly. I always prep this first part untill the potatoes are al dente and add the fish/shell fish to order during service on a slightly higher heat. We add raw chopped fish, usually three different sorts. Say Cod, smoked haddock and a little Salmon along with clams, muscles and some good size prawns, a couple of scallops wont hurt if you wanted? its very versatile and great for using up sea food left overs! When those shell fish pop the whole thing is ready, be generous with some chopped fresh parsly and knowing you Jack maybe some green onions to garnish wouldnt hurt at all! 😁simple quick and delicious. Its perfect for a restaurant by the sea! Of course some homemade crunchy bread and local butter goes a whole way with this recipe. Its one of my favourite things to eat. Here in Cornwall, England we have the most stunning range of ingredients. We are predominately a small part of the English country side far south, packed with farms, mines and beaches everywhere. Its simply stunning. Everything is a plenty, free range to the highest quality and fresh from the sea to a plate that very morning! perfect huh?! Even Gordon Ramsey gets his sea food from us Cornish. Well, I hope my recipe is something you would like to try Jack and its an absolute honour to hear from you! I was literally looking at your videos for some inspiration! Keep them coming big man! we live watching them here! Hopefully this makes it onto one of your channels. Stay safe. Peace! 😊👍 Keith.
Jack, the lessons are well taught and appreciated. The Trinity is something I've been using a lot with cajun spice I mixed up myself. I plan to go to your restaurant this year. Small suggestion, would you guys ever consider using a boom mic - you'd need one more person to hold it but the mic would minimize a lot of the background noise? Some kid can put "sound man" on his resume. I know, more complicated. Thanks again.
My husband got a recipe for corn chowder from a coworker years ago. It’s too die for! A little different from this, but I may try yours just to try it. Ours has a jalapeño pepper in it.
When did this happen?! I just found this RUclips site. I hadsuch a crush on this guy. I could watch him all day! I was going to go to his restaurant. Boo hoo for me and the rest of the world. A he'll of a guy. Well all you friends and family were lucky to have him.
Flour will thicken wether you want it to or not. Better to add it after the onions are sweated and before anything else, if you go that route. Home cooks, in smaller batches it is best to cook of that flour more until it's slightly nutty smelling. Not too much, nobody likes brown chowder 😜 Also for home cooks, using potato for thickening is great. For best results remove some with broth when cooked tender and blend. Temper back into the soup and it can turn out of so creamy! Speaking of cream, a little tempered in at service really puts this over the top. Garnish with crispy bacon and chives. Bonus points for trying roasted chilis in your holy trinity.
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Thankfully, Jack had the forethought to memorialize his amazing gifts on video. Over the years, I have followed his recipes and methods on many dishes and have never been disappointed. Rest in Peace, Chief.
It’s so sad that he passed away. Seemed like such a genuine, passionate, kind man. God bless his legacy!
you'll pass away eventually
live up to the expectations you put on this man
@@gracesinclair4275 poor Grace Sinclair… I forgot I even posted this (since it’s been almost 3 months…) and I’m happy you found such a beautiful video to scroll the comments and spew worthless words out of your unfortunate mouth. Poor, poor Grace…😊
@@giovannilentini5053 sadly you aren't living up to his name
@@gracesinclair4275 teach me how, babe :)
He was also overweight and the truth of the matter is you don’t ever see very old overweight people. But it seems to me like if he tried to force himself to get thinner and eat less he would’ve had a much more miserable although it might be slightly longer life.
Watching a top notch professional chef, a master like this in his element, doing what he loves, is truly inspiring and motivating. My heart mourns for his beloved family, missing this giant, sweet, kind man.
He really makes it all seem so very easy, doesn't he?
RIP TO THE GREATEST TO EVER DO IT DADDY JACK 😥😥
he passed away?
WOW no way gone too young rip
i've been binge watching for the last week miss his presence..... RIP to DADDY JACK
He just made a video 2 weeks ago so I'm guessing you're thinking of the wrong person
Nahhhhh it was just a replay unfortunately
Made this today. It is so flipping good!! Had to scale it down to serve just 2. I used white corn and put the cobs in the soup. I felt is was a little too sweet, so I added half a can of yellow corn, and a pinch of cayenne. Also, reserved the cooked bacon to top the soup along with some green onions. Superb!
LOVE THIS DUDE.. adds bacon fat TO bacon.. Genius!
I would have added some butter too!
"Milkin the cob". Ahh right on. I My mother & her mother always did that. Ive never seen anybody else do it. :)) So cool. Thanks.
phrasing... BOOM!
My grandma used to do that and add something to the corn with chopped up cob pieces also like to cooking some bacon with it to add extra flavor just like I like to add garlic and onion salt to a lot of different foods for extra flavor too & getting the flavors cooked in early in the process brings out more of it later
my grandmother ( from the ozarks-cooked for 2k+++ men during baling season)- she said milking the corn, was important for the meal---Miss her terribly-will see her in Heaven ---Thanks Jack-- your the best!
No bullshit I've been milkin the cob since I was like 13
Teach my wife? *She suddenly forgot how to do that after we got married.*
I finally found a real Chef on yt, totally different from those TV chefs. Keep the vids coming Daddy Jack
I began my independent life working in restaurants from dishwashing on up, before I was old enough to get a learners driving permit.
Long since became an aerospace engineer and didn’t cook for some time. When my daughter was born 20 years ago I started to get the spark for cooking again, especially just relaxed on weekends as opposed to the all-out war I experienced line-cooking on a daily basis, the stress of which only a few I knew had the personality to handle in a healthy way. You have a passion and a demeanour for this profession that I find endearing and motivating.
I thought I’d pipe up because serving a main done up one day ahead while prepping the next is brilliant. That’s how you serve great food, and simultaneously preserve your sanity. Many thanks.
I've only recently found his channel. Super stuff. Sad to learn he's passed away. My respect to his work and condolences to his family.
RIP big guy, thanks for all the recipes
Doesn’t get any better than this! Reminds me of culinary school. R.I.P Daddy Jack❤️
RIP Jack! You live on through your cooking and recipes. Thanks for everything!
This soup looks wonderful. And he gets the most out of every ingredient. Scraping the cobs, then putting them in for extra flavor. And leaving them in overnight so that you get that intense sweet corn flavor. Nice.
I'll never grow tired of watching Daddy Jack create delicious recipes!
Man I found you on your other channel and it said it was disabled or something. I thought something happened. Really happy you’re still doing videos. Subscribed right away. You seem like a really good person and you know how to cook! Love it 👍
Idk what it is but these videos are so soothing and almost like therapy, man I wish I had a bowl. Love from Texas
All that freshness in one pot!! Love it Jack!
I do love a good corn chowder Jack! I agree you hit one outa the park with this one. Looks delicious. Now about that ‘smell-a-vision’ Jack...
Daddy Jack was a God sent from on High to show us how it should be Done.
I am so Lucky to have seen the Evidence of his Work.
Truly a Master.
It's been awhile since I visited your channel Daddy Jack. So sorry to see that you've passed. Rest in heaven. Keep banging those spoons! You'll be missed. 😢😢💔💔
I need Daddy Jack's "Cooking With The Blues" T-shirts.
I'm a cook, and I love the blues, perfect for me!
Miss you Sir and you always remind me if my restaurant days ! You were awesome !!
I've got 357 channels I follow on RUclips and this has slowly become my #1 Favorite
I like to hear that Mark! Glad you are liking the videos, Jack yt.be/USofRUclips, United States Of RUclips, They included us for Ct. Thank You, Jack
@@CookingWithTheBlues How cool is that ! .... you deserve it :-)
Daddy Jack, Ive watched so many of your video's,, It relaxes me, you're like the Bob Ross of the kitchen :)
hehe
"Daddy"
Dearest Jack,!
I tip my hat to you!
You cooked for the joy of it and not just to put yourself on a pedestal!
A real cook!
Great recipes..Always a joy to watch!
The great kitchen in the sky will welcome you with open arms!
Whites on Jack and push on chef!
R.I.P. Jack. We miss you
Beautiful mix there! That tarragon was a real touch of finesse, Chef Jack. Thank you for sharing, sir. That's a keeper! 💕
Great recipe for this time of year😃 Love when you post frequently! It makes my day 😘
Love it when you cook
Your recipes are the very best I have seen on youtube and is easy to follow, even in the South. I look at your channel every day for something new. Thank you very much!!
I like your corn chowder recipe soo much I'm making it again and will make it plenty more in the future.
Man....if i ever come to America (from england) I'm so coming to bank street, new london CT😂👌🙌
It looks like a beautiful little city, very nostalgic and comforting place to visit.
Too bad that state is as worthless as California, lol.
It's the way he's so fluent for me
Jack you've done it again. That looks like one crazy delicious pot of chowder. Thanks for sharing. Jumping taste buds here in Kingston Ontario Canada.
Love how this guy never neglects any added flavors. Using the cobs in the stock 👌 genius. I always learn the most practical skills for cooking for the fam thank you! I can't say enough keep em comin
Miss you dearly but keep you alive by cooking your dishes.
Dude. I love watching you. Thank you!
I had no idea. Desperately wanted to thank him for his passion and inspiration. I hope those close to him see this. A true natural that made me want to cook, eat all he did. Godbless you special chief of cooking and making me, want to try.
I have made this corn chowder several times and it is even better second day JUST COLD! great recipe.
Really got me this news. Felt like you we’re always there with him. Thank you dear brother 🙏🏽🌟🌟🌟🌟🌟
I found him years after he has past which is frustrating. Wish I could have supported him while he was alive. RIP. Seems like such an amazing person and chef
Thank you …for sharing happiness….
I made a stainless steel blade cabbage cutter to de-cob fresh sweet corn. The front is adjustable for the depth of the cut. We do bushels of par boiled corn, frozen for winter use. Instead of the corn milk shooting around the work area, with the CC it goes into the bowl. It's easy and fast and it cleans as easily as a knife.
That's exactly how I make my corn chowder! Delicious!!
I surely want to visit New London and your restaurant.My wife and I will eat there every night during our stay. Pleasant greetings from Los Angeles!
We just found Jack last night on YouTude when looking for a corn chowder. I think it is going to be star of our dinner tonight and might trump our Yankee Pot Roast.
My folks grew up in New England, But I grew up in Cali. my mom used to make Homemade New England corn Chowder.
but for it to be truly Authentic, you have to call it Chowda 😄 she also made traditional Boston baked beans . in a bean pot
and let them bake all day in the Oven, Of course, served with brown bread.
Nice recipe there Jack. To me, I would have that with a Pork Chop or something like that. Looked very nice. Never thought of using the cobs as well.
Oh man, that looks so good! My local super market has some great sweet corn right now, so I'm definitely gonna give this a try!
Awesome Jack! Respect from Chicago-
Put the cobs in the broth. Brilliant. Thirty five years cooking for a living and today I learned something new. Thanks Jack!
Glad you are able to use that tip, Kris and Thank You for watching the channel.
Become A Member of Cooking With The Blues
www.patreon.com/CookingWithTheBlues
Loved this video. I learned ot peel & cut an onion from this channel. How about a video or two showing basic knife skills or what everyone should have in their kitchen- pots, pans, knives, spoons, etc?
It looks good I like New England's corn chowder
Great stuff Jack, as always. I make mine similar, but being in NM, I add green chile as well. Always enjoy your videos.
Vince Smith oh yeah for Hatch👍🏽👏🏽
I’m missing you RIP !!!
😞
This man knows how to build flavor. Good night. I’m going to get my cob milked.
😢This now my go to!!!! Used canned calms & added Dukes mayo (the new butter)🎉Yes Chef💯
He makes it look so simple
Thanks Daddy Jack (RIP)! I’m making up a big pot right now. 🥰👏🏾👍🏾👍🏾👍🏾🙏🏿🙏🏿🙏🏿😇😇😇
Love your vids.Keep doing your thing.Love from the UK.
RIP Big Daddy Jack. Thank you for all the help and good times. May your friends and family be safe and healthy. GNU Daddy Jack Chaplin
The Trinity....gotta love it. Dang that looks good, DJ!!!! More corn!!!!
My Dad loved fresh corn chowder, in season. I would give anything in the world to be able to serve him up a piping hot bowl with garlic toast points and an extra dash of love.
Nice thoughts Rider, Fresh Corn Chowder has got to be one of my all time favorites as is corn on the cob! Best To You, Jack
Thank you.
My gf loves soup. As in when she looks at a menu , she looks at the soups first. Thanks to your videos I now make my own Chicken / Vegetable stock. We just used our brand new 12 quart Cuisinart Stock pot to fill 10 500 ml plastic tubs which were then frozen. We have ingredients for Chicken Noodle Soup for dinner tonight. After watching this video , we will add bacon grease and bacon first :). Maraming Maraming Salamat Po Jack. ( Thank you very , very much Sir Jack (( in Tagalog )) )
Cooking with the Blues
Mike , the Male half hails from the San Francisco Bay Area Suburbs , after I got my VA & SSA pensions I moved to Metro Manila in the Philippines, four years ago.
Lily , the brains and beauty of the operation and my soux chef , comes from Cavite , across from Manila Bay. The only thing I really miss is good American Food , precisely the kind you so lovingly prepare. Thanks and blessings to you as well
This looks wonderful and can't wait to try it. Yes!
All your recipes look great but this will be the first one I attempt. 👍🏻 from Texas
Looks GREAT!!!!
I love watching this man, keep cranking up this fire 🔥
He is going to catch his towel in fire!
Cooking wit the blues baby❤️
I made this soup as close as I could to how you do it and it was awesome!!! Tried to make some of your other recipes too and if I wasn’t in Alaska I would come to your restaurant and try your food. Thanks for all the great videos
Glad it came out well Curtis
Good Job, Jack (a keeper)
...It's a pleasure to watch a 'Real Chef' in action
I. Love corn chowder!
Is there anything this amazing chef can’t cook?
Chef? You mean, line cook.
Looks veeery very good, Sir! :) Love and peace from Germany
Wow Germany. Awesome to see the comments from people all over the world. Guten Tag!
This is such a great recipe, especially now that the weather is starting to cool off. I fix mine the same way, but, being in MD, I add some jumbo lump Chesapeake Bay crab meat. YUM! Nice job as always Jack!
Sounds great Mad! I have some blue crab in the freezer, going to steam them up tomorrow. My favorite is crab corn chowder! Good Gravy, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Really miss the Chef. I use his recipes all the time.
I always thought the knife he used was too small but it’s his huge hands that make it look small. Would love to have dined there and met this man. They took a good one too soon.
I used to get in trouble if my dicing wasn't done evenly. My big boss was a CIA grad and I was just a teenager. What did I know about cooking? Nothing. I learned pretty quick that it's not easy though. I've got a lot of respect for guys like you who do it their whole lives. Standing over a stove at like 120 degrees every service years on end? Damn
Keep uploading, I found you on your other channel 🔥
Considerate humble personable great chef
Alabama grows incredible corn!
Looks great. I always look forward to your vids.
I like your down to earth attitude and certainly the food looks great keep it up peace and good fortune!!
great recipe. my dad would love that corn chowder 😍😎👍🏻
Awesome cook! Love it!
I'm going to try this one. We don't have chowders over here in England.
Jack loves his tarragon.
I never mis a show 👍
Me too Jerry. Thinking there are so many more of us who have to make sure we see every show.
That looks soooooooooo good! Hi from Cornwall England! Long time a Chef and Loving your vids DJ! Youre such a great bloke! 👍
@@CookingWithTheBlues Hey Daddy Jack! Its amazing to hear from you! Im overwhelmed! Thankyou for getting in touch. Id love to come visit some day! my wife knows its on my wish list! although youre thousands of miles away im sure one day ill be back there with you and the crew chatting away! Im actually sorting my m.e.p for something called Cullen Skink. Its argued between the Cornish and the Scottish for its originality. My customers love it! Ok so we start with some diced potatoes, chopped thyme and some double cream ( i think you guys call it heavy cream your way ) only untill we are just above the potatoes. We can always add a touch later or preferably a ladle of fish stock to thin ever so slightly and flavour. Its intended as a stew/broth. Gently simmer the potatoes nice and slow along with the thyme and heavy cream, seasoned of course with salt and pepper, untill the potatoes soften slightly. I always prep this first part untill the potatoes are al dente and add the fish/shell fish to order during service on a slightly higher heat. We add raw chopped fish, usually three different sorts. Say Cod, smoked haddock and a little Salmon along with clams, muscles and some good size prawns, a couple of scallops wont hurt if you wanted? its very versatile and great for using up sea food left overs! When those shell fish pop the whole thing is ready, be generous with some chopped fresh parsly and knowing you Jack maybe some green onions to garnish wouldnt hurt at all! 😁simple quick and delicious. Its perfect for a restaurant by the sea! Of course some homemade crunchy bread and local butter goes a whole way with this recipe. Its one of my favourite things to eat. Here in Cornwall, England we have the most stunning range of ingredients. We are predominately a small part of the English country side far south, packed with farms, mines and beaches everywhere. Its simply stunning. Everything is a plenty, free range to the highest quality and fresh from the sea to a plate that very morning! perfect huh?! Even Gordon Ramsey gets his sea food from us Cornish. Well, I hope my recipe is something you would like to try Jack and its an absolute honour to hear from you! I was literally looking at your videos for some inspiration! Keep them coming big man! we live watching them here! Hopefully this makes it onto one of your channels. Stay safe. Peace! 😊👍
Keith.
@@CookingWithTheBlues Oh and of course, my regards to Robert! fellow Cornish man! 👍
Jack, the lessons are well taught and appreciated. The Trinity is something I've been using a lot with cajun spice I mixed up myself. I plan to go to your restaurant this year. Small suggestion, would you guys ever consider using a boom mic - you'd need one more person to hold it but the mic would minimize a lot of the background noise? Some kid can put "sound man" on his resume. I know, more complicated. Thanks again.
We're doing it raw Svonkie, camera is on the mic, one take, the perfection is in the imperfection. That's what I like and it keeps it fun.
RIP daddy jack ❤️
Daddy jack you are the best!!! Sending me to bed hungry again
My husband got a recipe for corn chowder from a coworker years ago. It’s too die for! A little different from this, but I may try yours just to try it. Ours has a jalapeño pepper in it.
I'm a truck driver for a highway dept. Love r he blues and love cooking ( thanks to Gmail and mom) wish I was daddy jacks sous chef
Say what you want but this guy is a pro. Would gladly pay to eat his food.
When did this happen?! I just found this RUclips site. I hadsuch a crush on this guy. I could watch him all day! I was going to go to his restaurant. Boo hoo for me and the rest of the world. A he'll of a guy. Well all you friends and family were lucky to have him.
Love your shows
Your the real deal cook. I miss New England corn chowder...I make mine but it's not as good as yours(no bacon in mine)
Be good Happy new year in 2020.
When I was growing up my mom always used milk based chowders. That’s the way I learned.
Flour will thicken wether you want it to or not. Better to add it after the onions are sweated and before anything else, if you go that route. Home cooks, in smaller batches it is best to cook of that flour more until it's slightly nutty smelling. Not too much, nobody likes brown chowder 😜
Also for home cooks, using potato for thickening is great. For best results remove some with broth when cooked tender and blend. Temper back into the soup and it can turn out of so creamy! Speaking of cream, a little tempered in at service really puts this over the top. Garnish with crispy bacon and chives. Bonus points for trying roasted chilis in your holy trinity.