CHOWDAH!!
Make and share this Chowdah!! recipe from Food.com.
Provided by aimbrulee
Categories Chowders
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked. Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
- In the meantime, in another saucepan, melt the butter with the flour and stir together. In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
- When veggies and potatoes are done , add to the white sauce mixture, and heat through.
- Serve with oyster crackers and enjoy!
Nutrition Facts : Calories 276.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 57.1, Sodium 229.8, Carbohydrate 23.2, Fiber 1.7, Sugar 3.1, Protein 11.4
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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.
SOUTHERN CHOW CHOW
Steps:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
NEW ENGLAND CLAM "CHOWDA"
Steps:
- Wash and scrub clams under cold running water, remove any that are open or have broken shells. In a heavy duty pot, place the onions, celery, bacon, bay leaf, thyme, garlic, and the clams. Slowly cook for 10 minutes. Add white wine, and deglaze. Add flour and mix thoroughly, cook for about 10 minutes and then add the water and clam juice. After 5 minutes add the potatoes and cover the pot, and cook over medium-high heat until all of the clams have opened, about 10 minutes.
- Drain clams into a strainer and reserve the liquid and vegetables in a large bowl. Once the clams are cold enough to handle, remove the meat from the shells and reserve, discarding any clams that did not open fully. Place the cleaned clams in a cup container and reserve.
- Put the liquid in a large stock pot and bring to a simmer. Add the vegetables and bacon. Season with salt and pepper. Cook, stirring occasionally, the potatoes and cooked through and tender. Slowly add the heavy cream and bring back to a simmer. Reduce. Add the clams and serve. Garnish with chopped parsley.
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.
CONH CHOWDAH (CORN CHOWDER)
A wonderful, filling chowdah!
Provided by Michelle Barr
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 891.5 calories, Carbohydrate 28.3 g, Cholesterol 288.1 mg, Fat 85.1 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 49.4 g, Sodium 279.4 mg, Sugar 4.6 g
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
FISH CHOWDER
The creamy, comforting flavor of her mother's chunky seafood chowder nets compliments for Pat Gonet whenever she ladles it up in Wenham, Massachusetts.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.
Nutrition Facts : Calories 320 calories, Fat 13g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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