Soup Kitchen's Corn Chowder

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Pound         Minced Or Ground Bacon
                        Or Salt Pork
     1/2  Pound         Butter
   1      Large         Onion -- chopped
   1      Large         Carrot -- chopped
   3      Stalks        Celery -- chopped
     3/4  Cup           Flour
   2      Quarts        Chicken Broth
   2      Large         Potatoes -- diced
   2      16 Oz. Cans   Corn
                        (Not Creamed Corn!)
     3/4  Pound         Ham -- diced
     1/2  Quart         Half And Half
                        Salt & Pepper
                        Hot Sauce

    In A Large, Heavy Soup Kettle, Cook Salt Pork Until All The Fat Has Been Rendered
And Pork Bits Are Light Brown And Crispy.  Add Butter, Onion, Celery, And Carrot;
Cook Over Medium Heat 10 Minutes.  Stir In Flour; Cook 10 Minutes, Stirring Frequently
To Prevent Flour From Browning. Meanwhile, In Large Pot, Combine Stock, Potatoes, Corn, Corn
Liquid, And Ham.  Bring To A Boil, Reduce Heat And Simmer Until Potatoes
Are Tender, About 10 Minutes. Slowly Add Potato-Corn Mixture
To Butter-Flour Roux, Stirring Constantly Until until Well Blended
And Roux Is Completely Incorporated.  Cook Over Low Heat 15 Minutes, Stirring Frequently.  
The Chowder Will Be Very Thick. Add Some Of The 1/2 & 1/2 To Desired Consistency. 
Add S&P And Tabasco Sauce.  Heat Thoroughly But Do Not Boil.
Thin With Additional 1/2 & 1/2 If Desired. Make About One Gallon.

   Spicy Fish Chowder (New England)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Cod or haddock fillets
     1/2  teaspoon      Black pepper
                        Cayenne pepper
  24      each          To 36 hard-shelled clams
   4      cups          Boiling fish stock
     1/4  pound         Salt pork -- diced
   2      large         Onions -- chopped
   3      each          Potatoes -- diced
   1      cup           Milk
   1      cup           Heavy cream
     1/8  teaspoon      Mace
     1/8  teaspoon      Cloves
   1      dash          Tabasco sauce
   1      dash          Worcestershire sauce
   2      each          Fresh tomatoes; peeled -- seeded, and chopped
     1/4  pound         Butter
                        Common crackers or oyster -- crackers

Cut the fish into 1-1/2 inch pieces, sprinkle with the peppers and thyme
(salt will come from the clams and salt pork), and put aside.
Scrub the clams well under cold water to rid them of sand and put them in a pot with a
little water on the bottom.  Cover pan tightly and steam the clams until the shells open,
about 15 minutes.  Remove the clams from their shells, saving the broth for the stock. 
Slip the black skin from the foot.  If the clams are large, chop the meat of the foot, and leave
the soft part in one piece.  If clams are small, use whole.  Strain clam broth through cheesecloth
into the stock.  Add water, if needed, to make 6 cups.
Fry salt pork until crisp in a ceramic-lined or non-metallic kettle and add onions to soften gently
without browning.  Add potatoes and then cover with the fish stock.  Simmer about 5 minutes.
Add milk and cream, the seasonings, and the chopped tomatoes.
(If you have chopped the clam meat, add it now.) Simmer another 5 minutes and taste for seasonings.
Remove pan from heat.  Add fish and clams (whole or the soft bellies) and refrigerate overnight
.  Reheat in a 200 F to 225 F oven just below the simmering point. Put a tablespoon of butter in
each soup bowl, add soup, and crumble crackers on top or serve them separately.

                      Spicy Winter Vegetable Chowder

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Soups/Stews
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   Olive oil
  10      milliliters   Garlic -- minced
   1      medium        Onion -- minced
   3      cups          Turnips -- cut into 1/4-inch
          cu            ubes
   1      cup           Mushrooms -- coarsely chopped
   1 1/2  teaspoons     Ground cumin
   1      teaspoon      Dried mint
     1/4  teaspoon      Chili powder
     1/4  teaspoon      Fennel seeds
   4      cups          Turkey stock -- divided
     3/4  cup           Canned tomatoes -- whole
   1      package       Frozen baby lima beans -- 10oz
          th            hawed   (see note)
                        Cilantro or parsley -- chopped
          fo            or garnish

NOTE:  If your taste buds prefer, you may use canned navy or kidney beans; rinse
them well and add them during the last 5 minutes of cooking.) Heat the oil in a large,
heavy saucepan over low heat.  Add the minced garlic and onion.  Cook for 8 to 10 minutes,
or until golden.  Stir in the peeled turnip cubes, mushrooms, cumin, mint, chili powder and fennel seeds.
  Cook for about 1 minute.  Stir in the turkey stock and the canned tomatoes.  Bring to a boil.
  Cover and simmer 12 to 15 minutes, or until the vegetables are tender.

Stir in the renaining turkey stock and the package of baby lima beans (see note above).
Cook uncovered 10 to 15 minutes, or until the vegetables are tender.  Season with salt
and pepper to taste.  Spoon the chowder into the serving bowls and garnish with chopped
cilantro or parsley, if desired.

                            Split-Pea Chowder

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Sauces                           Mcdougall
                Vegetarian                       Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Water
   1      teaspoon      Salt
   1                    Onion
   1                    Potato
   1      cup           Dry split peas
   1                    Carrot
   1                    Celery stalk
     1/2  teaspoon      Basil

CHOP Onion and Celery DICE Potato GRATE Carrot BRING water to a boinl and add
salt ADD onion, celery, potato and split peas COOK until vegetables are tender
ADD grated carrot and basil Serve over whole grain toast, cooked whole wheat or brown rice

                            Succotash Chowder

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chowder*                         Vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Onion -- chopped
   1      tablespoon    Unsalted butter
     1/4  teaspoon      Dried thyme
     1/4  teaspoon      Celery seeds
   2      cans          low sodium chicken broth
   1      package       Frozen lima beans
   1      package       Frozen whole-kernel corn
                        (10 oz)
   6      ounces        Low-salt ham -- diced
   1 1/4  cups          Instant potato flakes
   1      cup           Half and half
     1/8  teaspoon      Ground black pepper

Saute onion in butter in large saucepan until tender, 3 minutes. Add thyme, celery
seeds; saute 30 seconds. Add broth, lima beans, corn and ham.
Boil gently for 15 minutes.
Whisk in potato flakes until liquid is thickened and smooth. Gradually sir in half and
half and pepper. Heat to serving temperature.

             Sweet Corn and Truffle Chowder with Rock Shrimp

Recipe By     : Emeril Lagasse's Essence TVFN 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Soup                             Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           bacon -- diced
   2      tablespoons   minced shallots
     1/2  teaspoon      minced garlic
   1      cup           Idaho potatoes -- peeled medium

   1 1/2  cups          chicken broth
   1      cup           whole milk
     1/2  cup           heavy cream
   1      tablespoon    flour
                        Truffle oil -- to season
                        Salt and white pepper -- to taste
   1      cup           sweet corn
                        **Relish:
   2      tablespoons   olive oil
   2      tablespoons   minced shallots
   1 1/2  cups          rock shrimp
   1      tablespoon    minced garlic
     1/2  cup           green onion -- shaved
     1/2  cup           red and yellow bell peppers --

                        fresh truffles -- shaved optl

For the Soup (serves 4): In a soup pot cook the bacon until crisp. Remove, drain and set aside
. To the fat, add the shallots, garlic and potato. Stir and cook for one minute.
Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes,
or until the potatoes are tender. Combine the milk and cream, and mix in the flour until smooth.
Add to stock. Allow to thicken slightly, about three
minutes. With a hand held mixer puree the soup until smooth.
Add the truffle oil, salt and white pepper; puree. Add the sweet corn and cook for 3 minutes.
For the Relish: Heat the oil in a saute pan. Add the shallots, rock shrimp and garlic.
Saute until the shrimp are
done. Add the green onions and peppers and continue to saute
for 2 minutes. Season to taste and garnish with shaved fresh
truffles if desired.

             Sweet Corn and Truffle Chowder with Rock Shrimp

Recipe By     : Emeril Lagasse's Essence TVFN 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Soup                             Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           bacon -- diced
   2      tablespoons   minced shallots
     1/2  teaspoon      minced garlic
   1      cup           Idaho potatoes -- peeled medium

   1 1/2  cups          chicken broth
   1      cup           whole milk
     1/2  cup           heavy cream
   1      tablespoon    flour
                        Truffle oil -- to season
                        Salt and white pepper -- to taste
   1      cup           sweet corn
                        **Relish:
   2      tablespoons   olive oil
   2      tablespoons   minced shallots
   1 1/2  cups          rock shrimp
   1      tablespoon    minced garlic
     1/2  cup           green onion -- shaved
     1/2  cup           red and yellow bell peppers --

                        fresh truffles -- shaved optl

For the Soup (serves 4): In a soup pot cook the bacon until crisp. Remove, drain and set aside
. To the fat, add the shallots, garlic and potato. Stir and cook for one minute.
Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes,
or until the potatoes are tender. Combine the milk and cream, and mix in the flour until smooth.
Add to stock. Allow to thicken slightly, about three
minutes. With a hand held mixer puree the soup until smooth.
Add the truffle oil, salt and white pepper; puree. Add the sweet corn and cook for 3 minutes.
For the Relish: Heat the oil in a saute pan. Add the shallots, rock shrimp and garlic.
Saute until the shrimp are
done. Add the green onions and peppers and continue to saute
for 2 minutes. Season to taste and garnish with shaved fresh
truffles if desired.

 Thai Seafood Chowder

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Fish stock
     1/2  pound         Scallops
     1/2  pound         Fish -- chunked
   2      cups          Corn
   2      tablespoons   Rice wine
   1      tablespoon    Ginger
   3      tablespoons   Scallions -- chopped
   1      tablespoon    Sugar
                        Salt and pepper
   3      tablespoons   Chives -- chopped
   1      cup           Cooked rice
   1      tablespoon    Parsley -- minced

Bring stock to a boil. Add scallions and ginger. Simmer a few minutes. Add vinegar,
salt, pepper, scallops and fish. Poach until done. Puree a little of the seafood to use
as a thickened. Add remaining ingredients. Heat through. Serve garnished with parsley.

                           Tomato Bean Chowder

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Onions finely chopped
   1      teaspoon      Cummin
   1                    Green pepper chopped
  28      ounces        Can tomatoes
   4      cups          Beef stock
  19      ounces        Can red kidney beans -- drained
  19      ounces        Can chick peas -- drained

Salt to taste
Combine everthing EXCEPT beans, peas, and salt. Simmer for 15 minutes. Add beans,
peas, and salt. Simmer for 10 minutes more.

Makes ten 1-cup servings.

                          Tuna Vegetable Chowder

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish                             Potatoes
                Low Fat                          Oriental
                Soups                            Seafood*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Teaspoons     Margarine - Becel Light
   1      Medium        Onion -- chopped
   1      Clove         garlic -- minced
   1      Cup           carrots -- diced
   1      Cup           celery -- chopped
   3      Cups          potatoes -- diced
   1 1/2  Teaspoons     Knorr Chicken Stock
   1 1/2  Cups          Water
   2      Tablespoons   fresh dill -- chopped
   1 1/2  Teaspoons     lemon rind -- grated
   1      Can           tuna in water -- (6.5 Oz.)
   1 1/2  Cups          skim milk
   1      Cup           corn -- frozen
   1      Cup           peas -- frozen
     1/4  Teaspoon      salt
     1/4  Teaspoon      pepper

In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery,
stirring, for 5 to 8 minutes or until softened.  Add potatoes, stock, dill and lemon rind; bring to boil.
Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender
. Drain tuna, reserving liquid.  Break tuna into large chunks; add to pan along with
reserved liquid, milk, corn, peas, salt and pepper.  Heat through. 
Taste and adjust seasoning.  Makes 8 cups or 4 to 6 servings

                     Unicorn Village's Lentil Chowder

Recipe By     : Unicorn Village, Adventura, Florida
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      cup           carrot -- diced
   1      cup           onion -- diced
     1/2  cup           celery -- diced
   1      teaspoon      curry powder
   1      tablespoon    minced garlic
   1      tablespoon    minced fresh ginger
   3                    bay leaves
   2      cups          crushed tomatoes in juice
   1      quart         vegetable stock or water
   2      cups          lentils
                        salt and pepper
                        garlic croutons for garnish

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven
or soup pot over medium-high heat.  Add the crushed tomatoes, stock or water, and lentils
and bring to a boil.  Reduce heat to a simmer and cook about 1 hour, or until lentils ar
softened and soup is thick.  Season to taste with salt and pepper and serve with
garlic croutons. Makes 2 quarts.

                        Whiskey Hill Crab Chowder

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Chowder
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Medium        onion chopped
   4      Tablespoons   butter
   6                    ripe medium sized tomatoes -- peeled and coarsely
                        chopped
   5      Cups          chicken broth
   3      Sprigs        fresh or 1 teaspoon dried thyme
                        Kernels from 3 ears of white corn
   1      Pound         lump crabmeat -- picked through for
                        cartilage
   1      Dash          tabasco
                        Salt and pepper to taste
                        Fresh chopped parsley or chervil to taste

In a large saucepan, saute the onion in butter until transparent. Add
tomatoes, cover pan and

simmer for approximately 5 minutes. Add chicken broth and thyme and bring to
a boil. Stir in

corn, crabmeat and Tabasco, cover and simmer gently for 5 minutes. Add salt
and pepper to

taste. Simmer uncovered for an additional 5 to 10 minutes. Sprinkle with
chopped parsley or

chervil and serve immediately.

                   Wild Rice and Smoked Chicken Chowder

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Parsnips (8oz total) -- peeled, coarsely cho
   1                    Baking potato (abt 8oz) -- peeled, coarsely cho
   1                    Onion(s) -- chopped
   2                    Garlic clove(s) -- chopped
   2      small         Jalape¤os -- cored, seeded, chopp
   4      cups          Chicken stock
   3      tablespoons   Butter
     1/2  cup           Celery -- diced
     1/2  cup           Bell peppers -- diced
                        colors if possible -- plus extra for garni
     3/4  cup           Sweet potato -- diced
     3/4  cup           Corn kernels
                        Salt and pepper
     1/2  cup           Milk
   1 1/2  cups          Cooked wild rice -- plus more for garnis
   1      cup           Diced smoked chicken -- about 5oz
                        Worcestershire sauce -- to taste

Put parsnips, potato, onion, garlic, and jalape¤os in a large saucepan with the chicken stock
, bring to a boil, reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes.

Cool slightly, then pur‚e in a blender or food processor until smooth.
Rinse out the saucepan. (If the soup base seems fibrous, strain it through a fine sieve.)
While the soup base is cooking, heat the butter in a large frying pan, add the celery, bel
l peppers, sweet potato, and corn and saut�?over medium-high heat until soft and slightly
browned, about 10 minutes/ Season with salt and pepper to taste.

Put the soup base in the clean saucepan, add the milk and bring it back to a simmer
. Add the cooked wild rice, smoked chicken, and saut‚ed vegetables.
Season with a little more salt to taste and a splash of Worcestershire sauce.
Simmer a few minutes to give the flavors a chance to blend. SErve hot, garnished
with a small heap of wild rice and dice bell peppers.

New England Clam Chowder I Hot and hearty recipe that will warm you up on cold    winter days. Prep Time: approx. 15 Minutes. Cook Time:    approx. 30 Minutes. Ready in: approx. 45 Minutes. Makes 8    servings.      4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt ground black pepper to taste 3 cups half-and-half 3 tablespoons butter 2 (10 ounce) cans minced clams Directions 1 Place diced bacon in large stock pot over medium-high    heat. Cook until almost crisp; add onions, and cook 5    minutes. Stir in water and potatoes, and season with salt and    pepper. Bring to a boil, and cook uncovered for 15 minutes, or    until potatoes are fork tender. 2 Pour in half-and-half, and add butter. Drain clams,    reserving clam liquid; stir clams and 1/2 of the clam liquid    into the soup. Cook for about 5 minutes, or until heated    through. Do not allow to boil.

Chow-Down Chowder

Ingredients:
14 1/2 oz Chicken broth, can
13 1/2 oz Evaporated skim milk, can
1 c Broccoli, frozen, cut
8 oz Corn, whole kernal, drained
1 c Mushrooms, fresh, sliced
1 tb Pimiento, chopped
1/2 c Onion, chopped
1/4 ts Salt
1 tb Margarine
1/8 ts Pepper
2 tb Flour, all-purpose

Preparation:
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through.

Serves: 6