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Chowders – many different

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Chowders – many different

Ingredients

  • Corn Chowder
  • 5 slices bacon, diced
  • 1 1/2 c. potatoes, peeled and diced
  • 1 medium onion, thinly sliced
  • 1/2 c. water
  • 1 can cream-style corn
  • 2 c. milk
  • 1 tsp. salt
  • Pepper
  • Butter
  • In a large saucepan, cook bacon until crisp. Remove bacon from
  • pan and set aside. Drain grease, leaving 3 tbsp. in the pan. Add
  • onion slices and cook until lightly browned. Add potatoes and
  • water and cook until potatoes are tender (10 to 15 minutes). Add
  • corn, milk, salt, and pepper. Cook until heated through. Top each
  • serving with bacon and butter.
  • Sausage Bean Chowder
  • 2 lb. link sausage
  • 2 cans (16 oz. each) kidney beans
  • 1 can (1 lb. 13 oz.) tomatoes, broken up
  • 1 qt. water
  • 1 large onion, chopped
  • 1 bay leaf
  • 1 1/2 tsp. seasoned salt
  • 1/2 tsp. garlic
  • 1/2 tsp. thyme
  • 1/8 tsp. pepper
  • 1 c. diced potatoes
  • 1/2 green pepper, chopped
  • In a skillet, cook sausage until brown. Pour off fat. In large
  • kettle or crock pot combine kidney beans, tomatoes, water, onion,
  • bay leaf, salt, thyme, and pepper. Add sausage, simmer for at
  • least an hour. If using crock pot you may simmer all day. The
  • longer this soup cooks the better it is. Add potatoes and green
  • pepper. Cook, covered, until potatoes are tender. Remove bay
  • leaf.
  • Ham Chowder
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 1 small onion
  • 4 large potatoes
  • 5 cups water
  • 4 cups diced ham
  • 2 tbsp. butter
  • Salt to taste
  • Freshly ground black pepper
  • 6 tbsp. flour
  • 2 1/2 cups milk
  • Garnish with paprika and chopped parsley
  • In a stock pot or soup kettle, cook carrots, celery, onion, and
  • potatoes in 5 cups water until tender (about 20 minutes). Add
  • ham, butter, salt, and pepper. Blend flour into milk until
  • smooth, stir into soup. (Warm milk in microwave before adding
  • flour). Heat, stirring constantly, until mixture boils. Turn heat
  • to low and allow to simmer, partially covered, 10-20 minutes to
  • develop flavor. Pour soup into bowls, sprinkle top with paprika
  • and chopped parsley.
  • Salmon Chowder
  • 1 can cream of mushroom soup
  • 4 c. potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 1 can salmon
  • 3 tbsp. butter
  • 1 c. onion, finely chopped
  • 2 carrots, chopped finely
  • 1 c. broccoli, chopped finely
  • 2 tsp. Mrs. Dash seasoning

Instructions

Melt butter in large saucepan. Add onions, garlic, carrots, and
broccoli and saute for about 5 minutes. Add potatoes and enough
water to barely cover the potatoes. Stir in salmon with juices.
Cook, covered, until the potatoes are tender (15 to 20 minutes).
Add cream of mushroom soup and Mrs. Dash and stir until soup is
well blended. Heat but do not boil.
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