CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
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
CREAMY FISH CHOWDER
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.
Nutrition Facts :
HEARTY FISH CHOWDER FROM REYNOLDS WRAP®
This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
- Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 46.3 g, Cholesterol 40.6 mg, Fat 3.5 g, Fiber 6.7 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 1022 mg, Sugar 10.9 g
CREAMY FISH CHOWDER WITH RED BELL PEPPERS
You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.
Provided by Golden Sunflower
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 1 inch cubes. Set aside.
- Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
- Add fish, wine or water, salt and thyme. Simmer 10 minutes.
- Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
- Heat to boiling. Taste and add fresh lemon juice.
- Enjoy!
Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4
PEPPERY FISH CHOWDER WITH RICE
Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies - an aromatic meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 10
Number Of Ingredients 13
Steps:
- Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
- Stir in fish and parsley.
- Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg
CREAMY FISH CHOWDER
This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.
Provided by UNCLE ALBIE
Categories Chowders
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
- Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
- Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
- Serve with crispy bread or crackers.
Nutrition Facts : Calories 359.6, Fat 15.6, SaturatedFat 8.6, Cholesterol 103.6, Sodium 521.2, Carbohydrate 22.1, Fiber 2.5, Sugar 5.3, Protein 32.7
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
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