topic Re: Need Chowder Recipes in Kitchen

Need Chowder Recipes

Tigriss — Wed, 10 Sep 2014 00:06:34 GMT

Ok, all that talk about H202718 Corn Dishes has me wanting some corn chowder, but my recipe is gone off somewhere as I haven't made it in a while. I also love other chowder recipes. Can you all serve up some recipe suggestions to replace me long gone one?

Re: Need Chowder Recipes

PamelaSue72 — Wed, 10 Sep 2014 12:45:54 GMT

Here are some of my favorites....I've made them many times and people seem to like them.

HARVEST CORN CHICKEN CHOWDER

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1-1/2 cups fresh or frozen corn
1 teaspoon reduced-sodium chicken bouillon granules
3/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken breast
1 can (12 ounces) fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup all-purpose flour

In a large saucepan, saute the onion, red pepper and garlic in oil until onion is tender. Add ham; cook and stir for 2 minutes. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

Add chicken; heat through. Stir in the evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Yield: 5 servings.

POTATO CHOWDER WITH CHEDDAR CHEESE

4 oz. slab bacon, rind removed and cut into 1/3-inch dice
2 Tbsp. unsalted butter
1 large onion, cut into 3/4-inch dice
3 fresh sage leaves, finely chopped
1 tsp. Coleman's dry English mustard
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 3/4-inch dice
3 cups chicken stock
1-1/2 cups heavy cream
Freshly ground black pepper
Kosher or sea salt
6 oz. Vermont or other sharp white Cheddar cheese
Tabasco sauce, optional
Garnish: 4 scallions, thinly sliced

Heat a 3-4 quart heavy stockpot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.

Add the butter, onion, and sage, and saute, stirring occasionally with a wooden spoon, for about 6-8 minutes, until the onion is tender, but not browned. Stir in the dry mustard and cook for one minute more.

Add the potatoes and stock, turn up the heat, cover, and boil vigorously for about 12 minutes or until the potatoes are tender on the outside, but still firm in the center. Use the back of your spoon to smach a bit of the potatoes against the side of the pot. Cook for 2 minutes more to release their starch.

Remove the chowder from the heat and stir in the cream. Season with pepper, then season with just a little bit of salt, as the cheese will add more salt when it is added later. If you are not serving the chowder within the hour, let it cool a bit, then chill. Cover the chowder after it has cooled completely. Otherwise let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat until it is hot, but has not reached a simmer. Gradually stir in the Cheddar cheese and continue to stir constantly until all the cheese has melted into the velvety broth. Taste the chowder and season with the hot sauce, if desired. Let it come to just a summer, then immediately remove from heat.. Don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives. Make about 7 cups, serves 6 as a first course.

CORN AND PEPPER CHOWDER

1 large onion, chopped
1 medium sweet red pepper, chopped
1 tsp. canola oil
3 Tbsp. all-purpose flour
1/2 tsp. ground cumin
2 cups water
1-1/3 cups cubed potatoes
1 tsp. chicken bouillon granules
3/4 tsp. salt
1/4 tsp. white pepper
2 cups frozen corn
1 can (12 oz.) fat-free evaporated milk
1/3 cup minced fresh cilantro or parsley

In a saucepan, saute onion and red pepper in oil until tender. Stir in flour, and cumin until blended. Gradually stir in water. Bring to a boil and cook and stir for 2 minutes or until thickened.

Reduce heat and add potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with the cilantro or parsley. Makes 6 servings.

CHEDDAR VEGETABLE CHOWDER

2 Tbsp. oil
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 cup chopped red bell pepper
1 medium boiling potato, chopped
2 Tbsp. flour
1-1/2 cups chicken stock
1/2 cup dry white wine
3/4 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1-1/2 cups small broccoli florets
1/2 lb. extra-sharp Cheddar, grated

In a 2-quart sauce pan, heat oil over medium heat until hot, but not smoking. Add onion, carrot, celery, pepper, and potato. Cook until onion is soft. Add flour and cook over medium heat, stirring for 3 minutes. Add stock, wine, Worcestershire, cayenne, and broccoli. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.

Remove the pan from the heat and stir in the Cheddar, a little at a time until the cheese is melted. Season with salt and pepper. Serve with your favorite croutons. Makes about 3-1/2 cups.

Re: Need Chowder Recipes

RespectLife — Wed, 10 Sep 2014 15:05:13 GMT

Wow, thanks so much for sharing all those recipes, Pamela Sue! DH loves corn chowder!

Re: Need Chowder Recipes

PamelaSue72 — Wed, 10 Sep 2014 15:15:25 GMT

You're very welcome! They are favorites around here. DH likes to take leftovers in his lunch. I usually make a pan of cornbread or some muffins to go with the chowder.

Re: Need Chowder Recipes

luvdoodles — Wed, 10 Sep 2014 15:56:43 GMT

I would love to see a good recipe for fish chowder. I do love corn chowder but can't have it due to dietary restrictions. If you care to share one I would appreciate it.

Re: Need Chowder Recipes

PamelaSue72 — Wed, 10 Sep 2014 15:59:05 GMT

I have a book called ""50 Chowders"" by Jason White and they are really good recipes. I think there are a couple fish chowders in the book and will look when I get home tonight.

Re: Need Chowder Recipes

RespectLife — Wed, 10 Sep 2014 16:23:28 GMT

Worknight Seafood Chowder

1 can New England clam chowder (such as Progresso, Chunky, etc.)

1 cup milk

1 bottle clam juice (or more to taste), usually found at the seafood counter

1 can minced clams, with juice

1/2 pound shrimp (21 to 30 size halved or another comparable size), cleaned, shelled and deveined

1/2 pound salmon filet/tail, cut up into chunks

1/4 tsp. dried thyme

Freshly ground pepper to taste

Salt, ONLY if needed.

Combine all ingredients except the shrimp in a heavy pot; stir and simmer on medium heat until the salmon has cooked through. Be careful that it doesn't boil over due to the milk content. Add the shrimp and cook for a few more minutes (until they just turn pink). Serve with crusty bread.

This recipe is really easy to "doctor". You can add more seafood or veggies that you might have on hand. If you want it to be creamier, just add a little half & half. If I've got leftover shrimp from shrimp scampi, I'll add them with the scampi sauce. I buy whole salmon filets and freeze the tail ends with my Foodsaver, saving them for when I make this soup. Be sure to taste the broth before adding salt, since the clam juices might make it salty enough.

**I am sorry, I don't have the source to thank for this recipe! Even though it is a cheater...I have made it several times and every time a bit different.

Re: Need Chowder Recipes

RespectLife — Wed, 10 Sep 2014 16:26:50 GMT

Cioppino {Fish Stew}

3 Cups tomato juice *or equal amounts of crushed toms/chopped toms etc. in juice

1 onion, chopped

2 stalks celery, sliced thin

2 cloves garlic, chopped

1 tsp rosemary

1 tsp marjoram

1 tsp oregano

½ pound fresh fish (flounder, haddock, perch), boned and cut into 1" pieces

½ cup red wine

6 Clams in the shell, scrubbed clean

1 pound shrimp, in the shell

2 Tbs Parmigiano-Reggiano cheese, freshly grated

6 parsley sprigs, chopped

8 lemon wedges

Directions

Place tomato juice in a pot and bring to a simmer.

Add onion, celery, rosemary, marjoram, oregano, garlic, and fish to the pot and simmer, covered, for an hour to thicken broth.

Add the wine, shrimp, and clams and heat to a boil. Reduce to a simmer and cook until the shrimp just turn pink.

Serve in heated bowls, topped with cheese, a wedge of lemon, and parsley.

*I apoligize again...not sure where I got this receipe from. It is pretty easy too...but not that cheap once a bought a GOOD piece of white fish and shrimp!

Re: Need Chowder Recipes

justathought — Wed, 10 Sep 2014 21:43:53 GMT

A Fast and Easy corn chowder.

2 cans creamed corn, 1 can whole kernel corn,1 can milk,plus 1 can water, pat of butter, S&P, heat .

Re: Need Chowder Recipes

Tigriss — Wed, 10 Sep 2014 22:15:30 GMT

Thank you all so much! I'm looking forward to doing these next week. I've been craving chowder. Tomorrow I have to prep for a medical test and have to be on a bland diet of white bread, white rice, white potatoes, bake/grilled/boiled chicken or fish, so I'm doing chicken and rice with a hen. I can eat that three meals a day but I can only season with salt.....Bummer.

Re: Need Chowder Recipes

Tigriss — Wed, 10 Sep 2014 23:09:36 GMT

On 9/10/2014 PamelaSue72 said:
I have a book called "50 Chowders" by Jason White and they are really good recipes. I think there are a couple fish chowders in the book and will look when I get home tonight.

Thanks, I'm going to check it out!

Re: Need Chowder Recipes

PamelaSue72 — Wed, 10 Sep 2014 23:51:57 GMT

OK, the "50 Chowders" book has recipes for:

New England Fish Chowder

Church Supper Fish Chowder

Layered Fish Chowder

South Coast Portuguese Fish Chowder

Nova Scotia Lobster Chowder

Savory Summer Fish Chowder

Double Haddock Chowder

Bermuda Fish Chowder with Crab

Pacific Northwest Salmon Chowder

New England Clam (Quahog) Chowder

Steamer Clam Chowder

Razor Clam Chowder

Seattle Geoduck Chowder

Restaurant-Style Thick Clam Chowder

Rhode Island Clear Clam Chowder

Manhattan Red Clam Chowder

Clam, White Bean, and Potato Chowder

And then there are some shellfish chowders, like Oyster and Leek, Digby Bay Scallop Chowder with Cabbage and Bacon, Lightly Curried Mussel Chowder, Irish Shellfish Chowder, Shrimp Chowder with Fennel, etc.

As a general rule, pretty much all of them call for a variation of a fish stock (whether strong or mild) or chicken stock. The recipes for those are in the book as well.

Are there any of the above recipes you might be interested in? I can print a couple of them out for you, but I don't want to type them all out, if they're not what you're seeking.

I will say that this is a good book and I've used many of the recipes in it (just not the fish ones....sorry....so I can't say whether they're any good).

Re: Need Chowder Recipes

Tigriss — Thu, 11 Sep 2014 00:26:13 GMT

YOu can keep the Geoduck. I dont know if I can prep that thing. I've done snakes, deer, hogs, squirrels, rabbits, turtles, but that thing, I wouldn't know where to start.

I'm working on that chicken and rice for my bland diet tomorrow. The chicken is resting and cooling for cleaning and the rice just beeped in the pressure cooker. I'm headed to the shower while it steams for a bit and the release happens.

Re: Need Chowder Recipes

RespectLife — Thu, 11 Sep 2014 14:35:43 GMT

PamelaSue,

Would you mind sharing the Restaurant-Style Thick Clam Chowder?

DH prefers thick soups...I do not! LOL I'm more of a 'brothy' gal! I would love to make a thicker clam chowder for him!

TIA!

Re: Need Chowder Recipes

PamelaSue72 — Thu, 11 Sep 2014 14:40:02 GMT

Sure, here you go....

RESTAURANT-STYLE THICK CLAM CHOWDER (adapted from 50 Chowders)

8 pounds live clams in their shells
1 pound Yukon gold or other all- purpose potatoes, peeled and cut into 1/2-inch dice
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice; or four slices of thick bacon
2 tablespoons unsalted butter
3 cloves garlic, finely chopped
2 medium onions, cut into 1/2-inch dice
2 stalks celery, cut into 1/3-inch dice
4 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1/2 teaspoon dried oregano
2 dried bay leaves
1/3 cup all-purpose flour
1 cup clam broth or bottled clam juice
2 teaspoons Worcestershire sauce
2 dashes Tabasco sauce, or more to taste
Freshly ground black pepper
Kosher or sea salt if needed
1 1/2 cups heavy (whipping) cream (or up to 2 cups if desired)
For the Garnish:
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh chives, minced

Scrub the clams and rinse clean. Steam them open. Strain the broth; you should have 4 cups of clam broth (and 1 pound of clams). Cover the clams with plastic wrap and keep refrigerated. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again and keep refrigerated until ready to use.

Put the diced potatoes in a small pot and cover with lightly salted water. Bring to a boil, then reduce the heat and simmer for about 8 minutes, until the potatoes are cooked through but still firm. Drain and rinse under cold water to stop the cooking. Drain again and reserve.

Heat a 4 to 6-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Remove the bacon with a slotted spoon, leaving the fat in the pot, and reserve until later.

Add the butter and garlic to the pot and cook for 30 seconds, then add the onions, celery, thyme, oregano and bay leaves. Saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and celery are soft, but not browned.

Reduce the heat to low, sprinkle the flour over the vegetables and herbs, and stir constantly for 2 to 3 minutes, until the sticking becomes a problem; do not let the pan scorch.

Add 1 cup of the reserved clam broth and stir vigorously with the wooden spoon, loosening any flour that may have stuck to the bottom of the pot. As soon as the broth thickens and bubbles, add another cup of broth. At this point, the mixture will be very thick and pasty. Allow the broth to thicken each time before you add more broth.

After you have incorporated all the reserved broth and the additional 1 cup, add the Worcestershire sauce and season to taste with Tabasco and black pepper. (It is unlikely that any salt will be needed.) Let the broth simmer gently for 15 minutes.

Add the cooked bacon and potatoes and simmer for another 5 minutes. Remove the pot from the heat and stir in the clams and heavy cream.

If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the pieces of clam, potatoes, onions and bacon are evenly divided. Sprinkle with the chopped parsley and chives.

Makes 10 cups (serves 10 to 12 as a first course)

NOTE: Sorry for the huge paragraph....I tried to skip lines between the paragraphs, but it keeps showing up this way. Maybe if you copy and paste, you can add the paragraphs yourself. My apologies. I tried.

Re: Need Chowder Recipes

RespectLife — Thu, 11 Sep 2014 14:52:24 GMT

Wow thank you so very much! I appreciate all the time you took to type this recipe! It is a big one! I can't wait to try it!

Thanks again!

Re: Need Chowder Recipes

PamelaSue72 — Thu, 11 Sep 2014 15:33:39 GMT

You're very welcome!

Re: Need Chowder Recipes

Beebee2 — Thu, 11 Sep 2014 16:53:47 GMT

Here are some favorites of mine. I particularly like the corn chowder. For some unknown reason I don't care for canned cream of corn so my recipes usually don't include that. I've probably eaten it without knowing it and never knew the difference, but when I know, I don't choose it.

Summer Corn Chowder

2 T olive oil
2 garlic cloves, minced
1 large onion, chopped
1/2 t cayenne pepper
2 c diced red potatoes
5 c chicken or vegetable broth
1/2 c sour cream
1/2 t salt
kernels from 5 ears fresh corn
1 c grated cheddar cheese
pepper, to taste
2 slices bacon, cooked and crumbled

In a large sauce, pan heat olive oil over medium heat. Add garlic and onions, and cook 10 minutes, until beginning to brown.

Place two slices bacon on a paper towel covered with another paper towel and sandwiched between paper plates. Micowave for 1 1/2 – 2 min until barely crisp. Crumble and set aside for garnish.

Stir cayenne and potatoes into soup, and cook 3 minutes, stirring often.

Add chicken or vegetable broth and salt, stirring well. Cook 20 minutes.

With a potato masher, lightly mash about half the potatoes, to create a thicker broth. Cook an additional 10 minutes, until potatoes are tender.

Stir in corn and cheddar, and cook 5 minutes. Remove pan from heat and stir in sour cream.

Season to taste with salt and pepper. Garnish with real bacon and additional sour cream, if desired. serves 4

This is simple, good, and easy to make.

Jackie Kennedy’s Fish Chowder

2 lb haddock
2 oz salt pork , diced
2 onions , sliced
4 large potatoes , diced
1 c chopped celery
1 bay leaf , crumbled
1 quart milk
2 T butter
1 t salt
Pepper, freshly ground

Simmer haddock in two cups water for fifteen minutes. Drain. Reserve broth.

Remove bones from fish.

Sauté diced pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper.

Pour in fish broth plus enough boiling water to make three cups liquid. Simmer for 30 minutes.

Add milk and butter and simmer for five minutes. Serve chowder sprinkled with diced pork. Serves 6

For tasty, this can't be beat:

Mexican Chicken Corn Chowder

1-1/2 lb boneless skinless chicken breasts
1/2 c chopped onion
1 to 2 garlic cloves, minced
3 t butter
2 chicken bouillon cubes
1 c hot water
1 t ground cumin
2 c half-and-half cream
2 c, 8 oz, shredded Monterey Jack or Cheddar cheese
16-oz can cream-style corn; (exception to my rule)
16-oz can regular corn
4-oz can chopped green chilies, undrained
1 t hot pepper sauce, or more
2 medium tomatoes, chopped
Fresh cilantro or parsley, optional

Cut chicken into small, bite-sized pieces.

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro or parsley if desired. Serves: 6-8 (2 quarts)

Recipe from cooking.com courtesy of Lisa Schmidt

Fish Chowder with Herbed Oyster Crackers

4 slices bacon, chopped
1 sm onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1 T unsalted butter
2 t all purpose flour
1/2 t paprika
8 oz bottled clam juice
1 c water
1/2 c heavy cream
1 russet potato, about 1/2 lb
3/4 lb firm white fish fillet such as halibut or cod, skin discarded, flesh cut into 1-inch pieces
2 T minced fresh parsley leaves

To make the fish chowder:
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

Serve chowder with herbed oyster crackers. Yield: 2 servings

Herbed Oyster Crackers:
1 1/2 T unsalted butter
1/4 t dried thyme, crumbled
1/4 t dried rosemary, chopped fine
1 1/2 c packaged oyster crackers

Preheat oven to 350 deg F.

In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden. Yield: 1 1/2 c

I'm not sure where I got this recipe; it might be Sara Moulton.

Re: Need Chowder Recipes

PamelaSue72 — Fri, 12 Sep 2014 13:15:13 GMT

Beebee2, thank you for your recipes! They all look delicious.

I used to enjoy watching Sara on the Food Network years ago (back when there were actual cooking shows on FN and not all the competition stuff). I have two of her cookbooks and they're both good ones.

Re: Need Chowder Recipes

Beebee2 — Sat, 13 Sep 2014 04:48:31 GMT

On 9/12/2014 PamelaSue72 said:
Beebee2, thank you for your recipes! They all look delicious.

I used to enjoy watching Sara on the Food Network years ago (back when there were actual cooking shows on FN and not all the competition stuff). I have two of her cookbooks and they're both good ones.

Pamela Sue, you are welcome, and thanks, too, for your recipes. It's a great thread with so many different chowders. Like you, I enjoyed the early cooking shows where they actually cooked, and taught, too. Reality TV ( why do they call it that- it's all made up stuff) seems to have changed most of that, but there are still a few I enjoy.