Garlic Chowder Recipes

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GARLIC CHOWDER



Garlic Chowder image

This is a thick delicious garlic-based chowder. I had a similar soup at a nearby "all things garlic" type restaurant. I made for St. Patrick's Day this year. It is *very* rich and creamy.

Provided by John J. OSullivan

Categories     Chowders

Time 55m

Yield 10 serving(s)

Number Of Ingredients 12

2 ounces olive oil
2 medium onions, diced
1/2 head celery, diced
1 bunch fresh leek, cleaned and chopped
5 roasted garlic cloves
2 tablespoons fresh thyme
3 medium potatoes, peeled and diced
6 cups chicken stock
salt
white pepper
1 quart heavy cream
1/2 cup chopped fresh parsley

Steps:

  • Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Recipe #132617. It's very easy.).
  • In a large pot, heat the olive oil. Sauté the onions, then add celery and leeks.
  • Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock.
  • Bring to a simmer and cook until potatoes are tender (about 30 min.).
  • Season with salt and pepper.
  • Add cream and parsley, cook till "combined." Remove from heat and stir.

Nutrition Facts : Calories 496, Fat 42.8, SaturatedFat 23.2, Cholesterol 134.7, Sodium 267.9, Carbohydrate 22.6, Fiber 2.3, Sugar 4.3, Protein 7.5

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield about 6 servings

Number Of Ingredients 29

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

Steps:

  • Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
  • Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
  • Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
  • Preheat oven to 400 degrees F.
  • Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

MOM'S GARLIC SPREAD



Mom's Garlic Spread image

Provided by Food Network

Categories     condiment

Time 10m

Yield About 3 1/2 cups

Number Of Ingredients 5

8 ounces sour cream
8 ounces mayonnaise
1 stick (1/2 cup) butter, melted
1/2 cup minced garlic
6 ounces shredded Parmesan

Steps:

  • Mix all the ingredients together. That's it! Spread on bread or toast or add to a steak sandwich. Mom used it on everything.

CORN CHOWDER WITH GARLIC CROûTONS



Corn chowder with garlic croûtons image

Warming, tasty, filling - just ideal when friends or family pop round unannounced

Provided by Good Food team

Categories     Lunch, Soup

Time 40m

Number Of Ingredients 14

25g butter
1 small onion , finely chopped
1 small garlic clove , crushed
1 stick celery , chopped
1 small green pepper , deseeded and cubed
1 large potato , cubed
600ml semi-skimmed milk
300ml vegetable stock
300g can sweetcorn , drained and rinsed
few drops Tabasco sauce
2 tbsp chopped fresh chives , to serve
2 thick slices bread , crusts removed and cubed
2 garlic cloves , crushed
2 tbsp olive oil

Steps:

  • Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
  • For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

Nutrition Facts : Calories 395 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.73 milligram of sodium

GARLIC, CHILLI AND GINGER SEAFOOD CHOWDER



Garlic, Chilli and Ginger Seafood Chowder image

This is a heating-up soup for cold winter nights. Fresh ginger makes it tangy and refreshing. I like the shrimps in shells. It looks more interesting and gives me the impression of eating REAL seafood:). You can substitute fish fillets and shimps with any other seafood.

Provided by maliso

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb frozen fish fillet (cod, sole or whatever you have on hand)
12 shrimp, in shells
1 cup potato, peeled and diced
1 cup carrot, cut into strips
1/2 cup celery, cut into strips
1/2 cup sliced leek
1 tablespoon fresh ginger, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1 tablespoon sea salt
1 tablespoon olive oil
4 cups hot water
2 tablespoons lemon juice
chopped scallion
1/2 cup half-and-half cream

Steps:

  • Slightly defrost fish fillets, cut them in bite-size cubes.
  • In a large saucepan heat olive oil, add garlic, ginger, red pepper flakes and shrimps. Cook for 2 minutes, turn the shrims, add leak and celery and cook for another 3 minutes, constantly stirring.
  • Add hot water, fish cubes, carrots, potatoes and salt. Bring to boil. Reduce heat and simmer for 20 minutes.
  • Remove from heat, add lemon juice, season with salt and/or pepper if desired. Just before serving you may add low fat cream.
  • Serve sprinkled with chopped scallions.

Nutrition Facts : Calories 172.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 64.1, Sodium 1327.6, Carbohydrate 9.8, Fiber 1.5, Sugar 1.9, Protein 20.5

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