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(Easy Chowders Recipes)

Do you enjoy some good chowders and would like to try hand at it. Here you find easy step by step instructions that can help you with your next meal.


(Corn and Cheese)

1 bay leaf

2 cups pared diced raw white potatoes

4 teaspoons of salt

½ teaspoon of basil

2 cups of water

1/8 teaspoon of pepper

2 tablespoon of butter

2 cups of cream corn

½ cup of grated Cheddar Cheese

½ cup of minced onions

1 ½ cups of Milk

1 tablespoon of minced parsley

1/3 cup diced celery

1 cup of canned tomatoes

First bring water to a simmer and add bay leaf and basil. Next add diced potatoes, salt; cook until potatoes are tender. Add butter, cream corn, onions, diced celery, milk and tomatoes, stir as adding cheese melts. Last when ready to serve sprinkle on parsley.


(Manhattan Clam)

3 slices bacon, diced

1 teaspoon dried thyme

1 cup sliced, peeled onion

3 cups cubed white potatoes

½ cup diced celery

5 cups hot water

2 teaspoons salt

1/8 teaspoon pepper

3 ½ cups can tomatoes

1 ½ cups diced carrot

3 cups clam liquid

2 doz hard shell clams, shucked

1 tablespoon minced parley

½ teaspoon dried thyme

Sauté diced bacon in deep kettle until crisp, stirring occasionally. Stir in 1 teaspoon of thyme and onions; cook, stirring occasionally, until tender. Add potatoes, celery, water, salt and pepper. Cover; simmer for 5 minutes. Add tomatoes, carrots and clam liquid. (If you do not have 3 cups clam liquid add water to make up difference.) Simmer, uncover, over very low heat 1 hour. Meanwhile, pick over clams; removing any shell. Cut into small pieces. After chowder simmers for 1 hour, add clams, parley and ½ teaspoon thyme. Bring to boil; simmer, uncovered, 10 minutes. Taste chowder; add salt to taste. Makes a little over six servings.


(Quick Trick Clam Chowder)

1 package of scalloped potatoes

1 can (7 to 8 ounces) minced clams, drained (reserve liquid)

1 tablespoon shredded green onion

1 tablespoon freeze dried green pepper

2 ½ cups milk

1 tablespoon butter

In large saucepan, mix potato slices, sauce mix, amounts of water and milk called for on package, clam liquid, green onion and green pepper.

Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes or until potatoes are tender, stirring occasionally. Stir in clams, 2 ½ cups milk and the butter; heat through. Makes six servings.


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