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| | From:  Genie· (Original Message) | Sent: 1/2/2008 4:02 AM |
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| | | From: Genie· | Sent: 9/9/2008 3:36 AM |
| Bacon Corn Chowder 1/2 lb. bacon
1/2 c. chopped celery
3 1/2 c. milk
1/4 tsp. thyme
1 lg. onion, chopped
2 cans (17 oz.) cream style corn
In a large saucepan, fry diced bacon until crisp. Remove from pan and drain on paper towels. Pour most of grease out of pan and saute onion and celery pieces until limp. Stir in corn, milk and thyme. Heat, stirring occasionally until chowder starts to bubble. Stir in bacon. Season to taste. Garnish with chopped parsley and serve hot. Serves 4. | |
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| | | From: Genie· | Sent: 9/9/2008 3:36 AM |
New England Bacon and Corn Chowder 6 pieces bacon, diced
1 can cream of potato soup
2 c. milk
1 can (12 oz.) corn, drained
1 can French onion soup
Fry bacon until crisp, drain excess fat, leaving 2 tablespoons in kettle. Add soups, milk and corn. Reheat, stirring occasionally, until soup bubbles. Serve with hot, buttered biscuits. (I prefer to thicken it a little with either cornstarch or flour dissolved in cold water.) | |
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| | | From: Genie· | Sent: 9/10/2008 3:39 AM |
Chilled Corn Chowder with Dill and Green Onions 2 cups cooked corn kernels (3 ears)
1 bunch green onions, white and 2 inches of green, sliced
Juice of 1/2 lime or lemon
2 teaspoons fresh dill leaves
Salt and freshly ground black pepper to taste
4 cups Bulgarian buttermilk, divided*
Small fresh dill sprigs for garnish * Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute 1 cup whole-milk yogurt, 2 1/2 cups regular buttermilk, and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe. In a food processor, puree the corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended. Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply. Serve in frosted glasses or chilled cups, garnished with dill sprigs. Makes 4 to 5 first-course servings. | |
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| | | From: Genie· | Sent: 9/11/2008 3:32 AM |
Corn Chowder 6 Bacon Strips 3 Ribs Celery, chopped 2 Medium Onions, chopped 3 Tbsp. Minced Garlic 3 Cups Chicken Stock 3 Medium Baking Potatoes, peeled and diced 3 11 Oz. Cans Whole Kernel Corn 1 7 Oz. Can Creamed Corn 2 Pints Half-and-Half Salt and Pepper to taste Pinch of Nutmeg Sauté bacon in medium soup pot, being careful not to burn; remove, cool, and crumble; set aside. In drippings, sauté celery, onions and garlic until tender. Add stock and potatoes. Cover and simmer 30 minutes over medium heat. Ad corn, creamed corn and half-and-half. Stir well. Cover and cook over low heat 15 minutes. Add crumbled bacon, salt, pepper and nutmeg. Let rest 15 minutes before serving. If to thin, thicken with cornstarch or flour mixed with stock or cream. | |
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| | | From: Genie· | Sent: 9/24/2008 4:40 AM |
Chicken Chowder
2 Lg. Chicken Breasts, cooked and cubed
2 Cans Mexicorn
8 Oz. Hot Mexican Velveeta
1 Can Chicken Broth
1 Sm. Can Mushrooms
1 Can Green Chilies, chopped
3 Bunches Green Onions, chopped
1 Can Cream of Chicken Soup
1 Can Cream of Potato Soup
Cook in crock-pot until hot and cheese melted.
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| | | From: Genie· | Sent: 9/25/2008 4:06 AM |
This is delicious on a damp, chilly day and we're going to be getting those days and soon lol Home-Made Clam Chowder Ingr. 2 cans clams (I like more so get a couple of the larger cans instead of the little flat obes)
1 bottle clam juice (usually found in with cocktail mixes??)
4 diced potatoes ?? or whatever amt. you want, I used 6 or so.
diced celery (couple stalks) ??
1 diced onion
salt & pepper 1/2 stick butter
1 pt. half & half-----------------------
(I use a qt. at least of half and half)**
Place all except milk in pot,
Bring to a boil til onions & celery are tender,
When tender, add milk, reduce heat, & let simmer for a few minutes, but don't let boil
( hope this is all there is to the recipe as I wrote it from "memory". May have to go by "taste") I generally double and add more of what I like best like the clams or whatever. | |
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| | | From: Genie· | Sent: 10/11/2008 4:00 AM |
Parmesan Corn Chowder
2 cups boiling water
2 cups potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup grated Parmesan cheese
1 pound cream style corn
Add water to potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese; stir until; melted. Add corn and undrained vegetables. Heat; do not boil. Serves 6 to 8.
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| | | From: Genie· | Sent: 10/11/2008 4:00 AM |
Colby Corn Chowder
6 large potatoes, peeled and cubed
1 teaspoon salt
1 medium onion, chopped
1/4 cup butter
2 cans cream style corn
4 strips cooked, crumbled bacon
3 cups milk
8 ounces colby cheese, cubed
Cook potatoes in salted water. Drain. Saute onion in butter. Mix into potatoes. Stir in corn and bacon. Heat thru. Add milk and heat thru. Add cheese, stirring until completely melted. | |
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| | | From: Genie· | Sent: 10/23/2008 6:42 PM |
| From: Southern Gal (Original Message) | Sent: 10/21/2008 10:58 PM | Clam Chowder
3 strips bacon, chopped
1/2 cup chopped onion
1 cup chopped celery
Salt and Pepper to taste
2 cups diced potatoes
2 tablespoons butter
2 to 3 cups water
1 small can clams, undrained
1/2 cup milk
Brown bacon, onion, celery, salt and pepper; add potatoes, butter water and clams. Cook until potatoes are tender. Add milk and cook until thickened.
Makes 4-6 servings | |
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| | | From: Genie· | Sent: 10/24/2008 2:25 AM |
| Rhode Island Chowder
1 quart clams
1 cup stewed and strained tomatoes
3 inch cube fat salt pork
1 sliced onion
1/4 teaspoon soda
1/2 cup cold water
1 cup scalded milk
4 cups potatoes cut in 3/4 inch cubes
1 cup scalded cream
2 tablespoons butter
2 cups boiling water
8 common crackers
Salt and pepper
Cook pork with onion and cold water ten minutes; drain, and reserve
liquor. Wash clams and reserve liquor. Parboil potatoes five minutes,
and drain. To potatoes add reserved liquors, hard part of clams
finely chopped, and boiling water. When potatoes are nearly done, add
tomatoes, soda, soft part of clams, milk, cream, and butter. Season
with salt and pepper. Split crackers, soak in cold milk to moisten,
and reheat in chowder.
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| | | From: Genie· | Sent: 10/25/2008 8:31 PM |
Turkey Chowder
1 large onion, thinly sliced
2 stalks celery, sliced
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 quarts turkey broth
2 potatoes, pared and cubed
2 carrots, pared and cut in rings or strips
2 zucchini, cut in strips
1 10 ounce package frozen whole kernel corn
1 cup Sauterne or Chablis wine
2 cups turkey pieces
2 tablespoons chopped parsley Sauté onion and celery in butter or margarine just until tender crisp in a large kettle; remove from heat. Blend in flour, salt and pepper. Gradually stir in turkey broth. Heat, stirring, until mixture comes to a boil. Add potatoes and carrots. Cover and simmer 15 minutes, just until vegetables are barely tender. Add zucchini, corn, wine and turkey. Continue simmering 15 minutes. Add parsley. Makes 8 servings. To make turkey broth: break up turkey carcass to fit into a large saucepan. Add 1 quart cold water, 1 sliced onion and a handful of celery tops. Cover and simmer for 1 hour. Strain broth. Add enough water (or canned chicken broth) to make 8 cups. | |
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