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.
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