Hearty Golden Chowder Recipes

GOLDEN SEAFOOD CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

HEARTY GOLDEN CHOWDER

Steps:

• Bring water, vegetables, chives and seasonings to boil in medium saucepan on high heat. Reduce heat to low; cover. Simmer 10 minutes. Do not drain.
• Melt butter in large saucepan on low heat. Stir in flour. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add cheese; cook until melted, stirring constantly.
• Add vegetable mixture; cook until heated through. Do not boil.

MIDWEST CHOWDER

Steps:

• Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
• Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
• Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

HEARTY HAM CHOWDER

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.
• Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
• Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
• Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

HEARTY CLAM CHOWDER

Steps:

• In heavy pot (dutch oven) saute bacon until almost crispy.
• Remove bacon and set aside leaving bacon drippings in pan.
• Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
• Add small amounts of water to keep vegies from scorching if needed.
• Gently stir in clams.
• Turn heat down very low so milk will not scorch.
• Slowly pour in evaporated milk, gently stirring all ingredients together.
• Add salt and pepper to taste as well as dill weed.
• Simmer until all ingredients are warm, being careful not to scorch milk.
• Enjoy with warm corn bread and fresh fruit.

HEARTY VEGETABLE CHOWDER

Steps:

• Saute carrots and onions in butter.
• Add chicken broth, thyme and sage.
• Bring to a boil; add potatoes, corn and half-and-half.
• Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
• Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
• Add salt.
• Garnish with chives.

HEARTY CORN CHOWDER

Steps:

• To make the corn:
• In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes. Transfer the corn to a colander and pour the cooking water into a large heatproof bowl. In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeño, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender purée 2 cups of the chowder, return it to the kettle, and stir in the half-and-half. Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon.
• To make the pistou:
• In a food processor purée the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegatables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.) Makes about 1 cup.