CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
CHARLEY'S CHOWDER SOUP - CHUCK MUER RECIPE - (3.6/5)
Provided by zeenieme
Number Of Ingredients 10
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
BARLEY VEGETABLE CHOWDER
Provided by Food Network
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
- When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
- Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
- Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes.
- Adjust the seasoning and serve very hot with grated Parmesan on the side.
LORD CHARLEY'S CORN CHOWDER
This recipe came from restaurant once in business in California's Inland Empire. They would share the recipe along as posted it in a cookbook that helped raise money for battered women. The recipe is tasty and has been used in our family for many years.
Provided by mallow_cherub
Categories Chowders
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
- Add Chicken Stock, Salt, White Pepper, and Thyme.
- I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
- Add Potatoes and Corn. Simmer 30 minutes.
- In a separate pan, melt butter and add flour.
- Add Half & Half, slowly, in increments while whisking together to make smooth.
- Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!
SOUTHWEST CHICKEN BARLEY CHOWDER
Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
CODFISH CHOWDER
A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Provided by yanktoncook
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
- Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g
CHARLEY'S CHOWDER
Steps:
- In 4-qt soup pot, heat olive oil. Add garlic. When the garlic turns brown, remove it and discard. Reduce heat. Add celery, onions, and spices. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce. Simmer for 5 minutes. Add clam juice and pollack. Cover and bring to a boil. Remove cover and boil for 10 minutes. With a wire ship, whisk soup to break up fish into smaller flakes. Reduce to a simmer and cook for 20 minutes. Add parsley and salt to taste.
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Provided by CHARLEY357
Categories World Cuisine Recipes Latin American Mexican
Time 8h50m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
- Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
- Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
- Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g
NEW ENGLAND CLAM CHOWDER
"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's restaurant. Theirs is rich and creamy, with just the right amount of potatoes."
Categories Soup/Stew Milk/Cream Onion Potato Bacon Clam Celery Winter Bon Appétit
Yield Makes 8 (first-course) or 4 (main-course) servings
Number Of Ingredients 12
Steps:
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
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