Frontier Chowder Recipes

FRONTIER CHOWDER

Frontier Chowder image

The smoky hint of bacon in this chowder makes me think of cooking over a campfire; that's why I named it as I did. While it's simmering, I toss a salad and bake some biscuits for a meal that's ready in next to no time.-Maggie Rogers, Elizabethtown, Kentucky

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (11-1/4 ounces) condensed bean and bacon soup, undiluted
1 can (17 ounces) whole kernel corn, drained
1 cup water

Steps:

In a large saucepan, cook beef with green pepper and onion until the beef is no longer pink; drain. Stir in soups, corn and water. Cover and simmer 30 minutes to blend flavors.

Nutrition Facts : Calories 224 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 704mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

CORN CHOWDER (PIONEER WOMAN)

Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

5 ears corn, shucked
2 slices bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 -3 chipotle peppers (in adobo sauce, finely diced)
4 cups low sodium chicken broth
1 1/2 cups heavy whipping cream
4 ounces green chilies, diced
3 tablespoons cornmeal
salt
corn tortilla, for serving

Steps:

Slice the kernels off the corn cob.
Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
Throw in the corn kernels and stir.
Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
Pour in the low sodium chicken broth followed by a splash of heavy cream.
Stir to combine.
Add the green chilies.
Let the soup simmer for 25 to 30 minutes.
Mix the cornmeal with 1/4 cup water and stir together.
Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
Taste and add salt if needed.
Serve in bowls with warm corn tortillas on the side.

FISHERMAN'S CATCH CHOWDER

Fisherman's Catch Chowder image

This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 8h15m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ cup dry white wine
¼ cup chopped fresh parsley
¼ teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
⅓ cup light cream

Steps:

In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g

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