Winter Chowder Recipes

WINTER CHOWDER

Steps:

• In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside. , In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally. , Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese.

WINTER CHOWDER

Steps:

• Melt butter in large saucepan.
• Add vegetables, savory and bay leaf.
• Stir to coat with butter.
• cover and simmer over low heat 20 mins, stirring once or twice.
• Add broth of consomme and bring to a boil.
• Lower heat and simmer 10 minutes.
• Add hot milk and season to taste.

WINTER NIGHT CREAMY CLAM CHOWDER

Steps:

• Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
• In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
• Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
• Simmer until potatoes are tender, about 15-20 minutes.
• In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
• Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
• Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
• It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
• This freezes well, but is better fresh!

RUSTIC ROASTED WINTER VEGETABLE CHOWDER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
• While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly.
• Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
• Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
• Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
• Taste and add additional salt and pepper if desired.
• Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.