Chowdah Recipes Recipezaar

CORN CHOWDER (RAW FOOD)

Steps:

• Into a blender, put 1 cup of corn & the almond milk, blending together until smooth.
• Remove from blender container & add remaining corn & cayenne pepper.
• Refrigerate to allow flavors to mingle, & then serve.

SEAFOOD CLAM CHOWDER

Steps:

• Saute veggies in butter til soft.
• Turn heat to low and add flour, stir until absorbed.
• Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
• Do not let it boil.
• Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
• Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.

DELICIOUS MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut crab and fish fillet into bite-sized pieces.
• Spray a large soup pot with nonstick cooking spray add the oil.
• Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
• Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
• Cover; and simmer about 35 minutes or until potatoes are cooked.
• Add clams, shrimp, crab and fish fillet.
• Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
• You may need to add additional cornstarch and water to get the desired thickness.
• Serve.
• Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

CONH CHOWDAH (CORN CHOWDER)

Steps:

• Remove corn kernels from the ears of corn.
• Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
• Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

BOLIVIAN CORN CHOWDER

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
• Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
• Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
• Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

BC FERRIES MANHATTAN CLAM CHOWDER

Steps:

• In a large saucepan, over medium heat, saute bacon or salt pork until light brown.
• Add celery, onions green pepper and carrots and cook until tender.
• Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
• Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute.
• Season with thyme, worcestershire sauce, salt and pepper.

CONH CHOWDAH (CORN CHOWDER)

Steps:

• Remove corn kernels from the ears of corn.
• Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
• Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.