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| Chowder |
by Cindy SanchezAlthough it is not clear as to where the dish or term "chowder" originated from, it is a dish that combines features of both soups and stews. Traditionally, chowder has used cream as its base. With the transition to using milk, the richness of chowders derived from fat can be varied according to an individual's dietary requirements. While my personal favorite has always been New England Clam Chowder, I found these recipes to be very appealing! ~*~ Cheddar Chowder 2 cups boiling water 2 cups diced 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 2 cups (8 oz.) shredded sharp cheddar cheese 1 cup cubed cooked ham
Cover; simmer 10 minutes. Do not drain. Make white sauce with margarine, flour, & milk. Add cheese; stir until melted. Add ham & undrained vegetables. Heat; do not boil. Variations: Varsity Chowder: - omit ham; add 8 slices crisply cooked, crumbled bacon. School Days Chowder: - omit ham; add 1/2 lb. sliced frankfurters. Midwest Chowder: - omit ham; add 2 cups (1 lb. can) cream-style corn. Serves 6-8. ~*~ Snow Scene Chowder 1 chicken bouillon cube 2 cups boiling water 2 cups diced potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup onion 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup margarine 1/4 cup flour 2 cups milk 2 cups (8 oz.) shredded sharp cheddar cheese 1 cup diced cooked chicken Dissolve bouillon cube in water; add vegetables & seasonings. Cover; simmer 10 minutes. Do not drain. Make white sauce with margarine, flour, & milk. Add cheese; stir until melted. Add chicken & undrained vegetables. Heat; do not boil. Serves 6-8. ~*~ 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 (4 oz.) grated Parmesan cheese 2 cups (1 lb. can) cream-style corn Add water to potatoes, carrots, celery, onion, salt & pepper. Cover & simmer 10 minutes. Do not drain. Make white sauce with margarine, flour, & milk. Add cheese; stir until; melted. Add corn & undrained vegetables. Heat; do not boil. Serves 6-8. ~*~ Shrimp Cheese Chowder 2 cups thinly sliced onions 2 tablespoons margarine 2 tablespoons flour 1 1/2 cups water 2 cups diced potatoes 1 cup sliced celery 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 lb. cooked shrimp 2 cups milk 2 1/2 cups (10 oz.) shredded sharp cheddar cheese 2 tablespoons sherry Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery, & seasonings. Cover & simmer 20 minutes or until potatoes are tender. Add remaining ingredients; stir until cheese is melted. Serves 6-8. ~*~ Cape Anne Chowder 2 cups thinly sliced onions 2 tablespoons margarine 2 tablespoons flour 2 cups water 2 cups diced potatoes 1 cup sliced celery 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 lb. cod or haddock, skinned, boned, cooked, & cut in pieces 1- 7.5 oz. can crabmeat, drained, flaked 2 cups milk 2 1/2 cups (10 oz.) shredded sharp cheddar cheese Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery, & seasonings. Cover & simmer 20 minutes or until potatoes are tender. Add remaining ingredients; stir until cheese is melted. Serves 6-8. ~*~ New England Bacon And Corn Chowder 6 strips bacon, diced 1- 10 1/2 oz. can condensed cream of potato soup 1- 10 1/2 oz. can condensed onion soup 2 cups milk 1- 12 oz can kernel corn, undrained Fry bacon until crisp. Drain excess fat, leaving 2 tablespoons in kettle. Add soups, milk, and corn. Reheat, stirring occasionally, until soup bubbles. Serve piping hot with buttered biscuits. Serves 6. ~*~ Colby Corn Chowder 6 large potatoes, peeled & 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 oz Colby cheese, cubed (don't substitute another kind of cheese, the Colby gives it the good flavor) Cook potatoes in salted water. Drain. Sauté onion in butter. Mix into potatoes. Stir in corn and bacon. Heat thru. Add milk and heat thru. Add cheese, stirring until completely melted. ~*~ Vegetable Chowder 1/2 cup chopped red or green pepper 1/2 cup chopped onions 1/4 cup butter or margarine 1 cup chopped celery 1 cup diced cauliflower 1 cup diced carrot 1 cup diced broccoli 3 cups water 3 chicken bouillon cubes 1 teaspoon salt ground black pepper 1/2 cup all-purpose flour 1 1/2 cups milk 1 tablespoon minced fresh parsley 3 cups shredded cheddar cheese In a Dutch oven or soup kettle, sauté the peppers and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and black pepper; bring to a boil. Reduce heat. Simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted. Serves 6 - 8. ~*~ Low-Fat Golden Chili Chowder 4 cups diced, not peeled, red potatoes 1 large yellow onion, finely chopped 1/2 cup young green onions, finely chopped 2 teaspoons oil 4 cups potato water* mixed with vegetable broth or 4 cups plain soy milk Salt and pepper to taste 1 medium carrot, finely shredded 1/2 cup (or 4 oz. can) roasted & peeled green chilies, finely chopped Dash of hot pepper sauce 1 to 2 teaspoons corn meal (optional) 2 cups fresh or canned yellow corn kernels Red or green pepper flakes (or both) for garnish In a deep pot, boil potatoes uncovered until barely tender. Drain, save cooking liquid.In a wide skillet sauté yellow and green onions in oil over medium heat.Remove from heat and pour into large (at least 4- quart), deep pot with lid. Add liquid, seasonings, cooked potatoes, and remaining ingredients, except the corn kernels. Simmer, covered, for 30 minutes until stew thickens. (If stew isn't thick enough, mix in some corn meal.) Add corn kernels, cook ten more minutes uncovered, stirring often. Garnish with pepper flakes. Serve with toasted tortilla chips. Submitted by Jac ~*~ Sausage-Corn Chowder 1 lb. seasoned bulk pork sausage 1 medium onion, diced salt (to taste) pepper (to taste) 4 cups diced potatoes 2 cups water 2 cans creamed corn 8 oz. package of frozen corn kernels 1 can evaporated milk 1 teaspoon dried marjoram Brown pork sausage with onion, salt and pepper. Drain fat. Add potatoes and water and bring to a boil. lower heat and simmer covered for 20 minutes. add corn, creamed corn, and evaporated milk. Season with marjoram and simmer for 20 minutes. serve with hot whole wheat rolls.  Recommended ReadingFeast of Soups : American and International Recipes for All Seasons and for All Occasions by Jacqueline Heriteau A comprehensive smorgasbord of over 500 international soup recipes for any and all occasions--from first course to main course and even dessert. Jacqueline Heriteau, renowned author of thirty cookbooks brings together her rich heritage of favorite family recipes and her own inventiveness, to create a feast of mouth-watering recipes, satisfying menu ideas, and delicious, delightful soups. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week.Click here to subscribe. |
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Let's Get Cooking!
