GARLIC CHOWDER
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
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
Provided by Food Network
Categories main-dish
Time 4h40m
Yield about 6 servings
Number Of Ingredients 29
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
Provided by Food Network
Categories condiment
Time 10m
Yield About 3 1/2 cups
Number Of Ingredients 5
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
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
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
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
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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