American Chowder Recipes

AMERICAN CHOWDER

Steps:

• Cook and stir onion in butter in large saucepan on medium-high heat until tender. Add potatoes, water, celery and pepper. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 minutes or until vegetables are tender.
• Stir small amount of the milk into flour until well blended. Gradually add flour mixture to hot vegetable mixture, stirring constantly. Stir in remaining milk and the Smokies; cook until mixture boils and thickens, stirring constantly.
• Add VELVEETA; cook until completely melted, stirring frequently.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

AMERICAN CHOWDER

Steps:

• Cook an stir onion in butter in 3-quart saucepan on medium-high heat until tender.
• Add potatoes, water, celery and seasonings.
• Bring to a boil.
• Reduce heat; cover.
• Simmer 15 minutes or until vegetables are tender.
• Gradually add small amount of milk to flour, stirring until well blended.
• Gradually add flour mixture to hot vegetables, stirring constantly.
• Stir in remaining milk and sausage; cook, stirring constantly, until mixture boils and thickens.
• Add american cheese; stir until melted.

BARBRA BUSH'S ALL AMERICAN CLAM CHOWDER

Steps:

• Cook bacon until crisp.
• Drain on paper towel.
• Saute onion in same skillet as bacon until soft.
• Add clam juice& potatoes.
• Cover& cook over low heat until potatoes are tender, 15 min.
• Melt butter in sauce pan.
• Add flour& mix together.
• Add milk& blend until smooth.
• Add clam juice& potatoes; cook& stir until thickened.
• Add soup, bacon, clams,& pepper; cook over low heat until heated through, Serve with oyster crackers, if desired.

NEW ENGLAND CLAM CHOWDER

Steps:

• Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
• Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
• Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
• Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
• Add the potatoes and simmer until tender, about 15 minutes.
• Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
• Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.