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Smoked Trout Chowder
Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chowder
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound Hot smoked lake trout 1 cup Cream of potato -- celery or soup 1 cup Milk Salt and pepper Parsley Dill
Heat fish and milk to boiling. Flake fish and add. Season to taste with salt and pepper . Serve and sprinkle with parsley and dill. |
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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.
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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.
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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.
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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
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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.
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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.
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Tangy Tomato Chowder with Noodles
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chowder
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Can Italian-style tomatoes 1 1/2 cups Water 1 Chicken bouillon cube 1 1/3 ounces Pkg chicken noodle soup 1/2 teaspoon Tarragon 1/2 cup Grated Parmesan
Drain tomatoes, reserving liquid, and chop. Combine liquid with water and bouillon cube in saucepan and bring to boil. Add soup mix, tarragon, and chopped tomatoes and bring to boil . Lower heat and simmer 10 minutes. Serve hot, passing cheese separately.
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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.
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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. |
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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.
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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.
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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.
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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.
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| Prep Time: 10 Minutes Cook Time: 25 Minutes | Ready In: 35 Minutes Yields: 2 servings | "THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas" INGREDIENTS: 1/4 cup chopped onion 1 tablespoon butter or margarine 1 tablespoon all-purpose flour 1 cup diced peeled potato 1 cup water 1 cube chicken bouillon | 1 cup fresh or frozen corn 1 teaspoon finely chopped jalapeno or green chilies 2 cups milk 1/4 teaspoon garlic salt 1/8 teaspoon pepper 1 dash paprika | DIRECTIONS: 1. | In a medium saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. | |
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