Garlicchowder Recipes

FISH CHOWDER

Fish Chowder image

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups chicken stock
2 cups bottled clam juice
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream
1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces

Steps:

Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

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

Ingredients

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

NOVELLI'S CLAM CHOWDER

Novelli's Clam Chowder image

Provided by Guy Fieri

Time 30m

Yield Sixteen 8-ounce servings

Number Of Ingredients 17

Ingredients

1/4 cup butter
12 Oz clam juice
4 Oz clam base
1/2 cup chardonnay
1 1/2 pounds russet potatoes (cut in half and julienned)
1 medium yellow onion (cut in half and julienned)
1 Tbs Italian seasoning
3/4 Tbs black pepper
1 half gallon half&half
1 cup of water
3.3 Oz of corn starch or little less than a cup
Half pound of Dungeness crab meat (substitute with chopped clams if fresh seafood is unavailable)
8oz sour cream
8oz mayo
1/2 cup butter (melted)
1/2 cup garlic (minced)
6oz shredded parmesan cheese

Steps:

Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything

TOBY'S MUSSEL CHOWDER

Toby's Mussel Chowder image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 cup white wine
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon dried basil, plus 1 tablespoon
2 to 3 pounds mussels, scrubbed and debearded
1/4 pound bacon, chopped
2 cups chopped onions
2 cups chopped celery
4 cups (1/2-inch dice) potatoes
1/4 teaspoon dried thyme
2 cups clam juice or fish stock
2 teaspoons salt
1 teaspoon pepper
1 to 2 cups milk (depends on how thick you want chowder)

Steps:

Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

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