Charleys Chowder Soup Chuck Muer Recipe 365

CHEERY CHOWDER

Cheery Chowder image

Best comforting, fool-proof chowder! It freezes well, packs up great for lunches, can be doctored to add veg, take away fat or spice it up. It originated about 25 years ago in Cosmo & this is my version that I've made time & time again. Enjoy:) *Note- If it's not cheesy enough, I add a little shaved MacLaren's sharp cheddar. You can also add tobasco to heat it up.

Provided by Jenny

Categories Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 onion, diced
1 russet potato, diced
2 carrots, peeled and diced
5 mushrooms, diced
4 garlic cloves, diced
2 tablespoons flour
1/2 liter half-and-half cream
3 cups chicken broth
200 g old cheddar cheese, shredded
4 cups cooked broccoli, chopped
2 cups frozen corn
1 lb cooked ham, diced
3 tablespoons Worcestershire sauce
salt & pepper, to taste

Steps:

Heat oil in large, heavy bottomed pot over med-high heat.
Cook potato, carrot, onion and mushrooms until tender.
Add garlic & cook another 2 minutes.
Sprinkle flour over & stir to coat.
Slowly add the half & half and chicken broth.
Add all remaining ingredients & turn down heat. Let simmer for 10 minutes.

Nutrition Facts : Calories 708, Fat 40.7, SaturatedFat 19, Cholesterol 137.1, Sodium 807.4, Carbohydrate 49.5, Fiber 8, Sugar 5.3, Protein 41.3

CHARLEY'S CHOWDER SOUP - CHUCK MUER RECIPE - (3.5/5)

Charley's Chowder Soup - Chuck Muer Recipe - (3.5/5) image

Provided by zeenieme

Number Of Ingredients 10

Ingredients

3 ounces oil
3 medium size cloves of garlic smashed
4 ounce onions, chopped fine
3 ounces celery, chopped fine
a titch each of: oregano, basil and thyme
6 ounces stewed tomatoes chopped very fine
1 gallon water
2 pounds boneless fish (pollack or turbot)
Salt to taste
Clam juice

Steps:

1. Place olive oil in large pot, heat on stove until very hot 2. Drop the smashed garlic cloves into the hot oil Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil 3. While the oil is hot, add the onions and cook for a minute or two 4. Add the basil, oregano and thyme and cook for another minute 5. Add the celery and cook until translucent in color 6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes 7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder) 8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat. 9. Stir often to break up fish and blend flavor 10. When serving add the chopped parsley. When chowder is finished remove any excess oils that may come to the surface

HAMBURGER CHOWDER

Hamburger Chowder image

To add extra variety to this easy soup, toss in whatever leftovers you have on hand. This recipe is quick to assemble, a definite plus here on our small but busy livestock farm.-Stephanie Allread, Bradford, Ohio

Provided by Taste of Home

Categories Lunch

Time 2h

Yield about 10 cups.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 small onion, chopped
2 cups diced peeled potatoes
1 cup chopped carrots
1 cup chopped celery
1 can (28 ounces) crushed tomatoes
2 cups water
2 cups tomato juice
1/2 cup medium pearl barley
1 tablespoon dried parsley flakes or 3 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large Dutch oven or soup kettle, cook ground beef with onion over medium heat until meat is no longer pink and onion is tender; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Nutrition Facts : Calories 168 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 840mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.

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