10826 best damn chowder Recipes

reynolds wrap foil, hot hungarian peppers, diced (yellow wax), sweet italian sausage, red bell pepper, diced, sweet green pepper, diced, water, heavy cream, bacon, cooked with italian sausage, chicken base (minors), sea salt, black pepper, fresh ground is the best, whole onion, diced, garlic clove, diced fine, ears fresh corn, shucked and cut kernels for use in the chowder, italian breadcrumbs , used as a thickener along with the flavor, cream cheese

chicken stock (homemade is best ), diced cooked chicken, diced onion, garlic minced, diced celery, diced carrot, corn (freshly cut off the cob is best), olive oil, bay leaves, cumin, corriander, salt and pepper to taste, potatoes peeled and 1/2 diced, light cream, butter, flour, very finely minced jalepano pepper

potatoes, peeled, and cubed into 1-inch squares, onions, cut in 1/2, then thinly sliced, geisha brand baby clams , with juice, whole milk, works best, evaporated milk, margarine, salt and pepper, to taste, clam juice (optional), cream-style corn (optional)

fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or 2 (15 oz) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon, potatoes, peeled and cubed into 1-inch squares, onions, cut in half , then thinly sliced, cream-style corn (or 1 14 3/4 ounce can cream style corn and 1 14. 75 oz. can whole kernel corn), whole milk, is best, evaporated milk, margarine, salt and pepper, to taste

vegetable oil (sunflower oil best), red bell pepper, seeded and diced, garlic cloves, crushed, potatoes, diced or 7 small potatoes, a zucchini, diced, all-purpose flour, oat cream, vegan vegetable stock, broccoli floret, canned corn, drained, smoked soy cheese or 3/4 cup vegan cheddar cheese, salt, pepper, fresh cilantro (to garnish )

chicken, low sodium chicken broth, chilies, chopped (i use bueno brand frozen extra hot green chilies), mushrooms, sliced, potato (baby reds , with skin are great), corn (trader joe s frozen roasted is the best), garlic cloves, cumin, half-and-half

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

extra-virgin olive oil, butter, ribs celery, chopped, onion, chopped, red bell pepper, seeded and diced (optional - i have never used this), garlic salt, old bay seafood seasoning, salt and freshly ground black pepper, to taste, if you can buy tastefully simple products where you live , add a heaping tbsp of onion onion, flour (1 or two tbsp more if you like a thick chowder), fat-free chicken broth (i prefer to use chicken stock if i can find it, or have it on hand), fat-free half-and-half, heaping tbsp chicken base, frozen corn (not canned corn), cooked lump crabmeat (use the best quality you can find)

cusk (or other good chowder fish, if using cut into good bite size pieces) or 2 lbs haddock, cut in 1 cubes (or other good chowder fish, if using cut into good bite size pieces), onions, diced, diced raw potatoes, evaporated milk, fresh milk (1%, 2% or whole), butter, ground pepper, salt, savory (optional), clam broth or 2 cups water

chopped onions, vegetable oil, russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!), minced garlic cloves, fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing), chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!), adobo sauce (but i scrape it out of the can the chipotles were in) (optional), all-purpose flour, chicken broth, fat-free half-and-half (or regular half and half, if you can spare the calories !), diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced), fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder), chopped fresh flat-leaf parsley, diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, we smoke our own, but you can buy smoked chicken breast), salt and pepper, to taste

condensed cream of celery soup, condensed cream of potato soup, new england clam chowder, minced clams, half-and-half cream, heavy whipping cream

margarine, onion, chopped, new england clam chowder, minced clams, condensed cream of potato soup, half-and-half cream

condensed cream of celery soup, condensed cream of potato soup, new england clam chowder, minced clams, half-and-half cream, heavy whipping cream

flour, butter, chopped yellow onion, russet potato, peeled & diced, minced clams, in liquid, bottled clam juice, heavy whipping cream, white wine, better than boulion clam base, salt & pepper, bread , scooped out into bowls,to serve in, parsley, to garnish

potatoes, peeled, washed and cubed 1/4-inch, onion, sliced thin, water, salt, milk (whole is best ), crabmeat or 1 (6 1/2 oz) can tuna, cream-style corn, parsley, minced

leek, chopped and rinsed, celery, chopped and rinsed, red potatoes, diced, clam juice, baby clams (with the juice), clam base, kosher salt, blond roux (by weight), heavy cream, dried thyme, bacon (peppered is nice), red onion, diced, kosher salt, white pepper

salmon ; boned and flaked, chopped white onions, chopped celery, garlic large clove minced, margarine, ea sprig parsley with stems of garnish; chopped finely, diced potatoes, diced carrots, diced brocolli stalks, chicken and/or fish broth; i used a -fish br, ea squirt of prepared mustard - a bout; a tsp, fish sauce, thyme, freshly ground black pepper, chopped broccoli flowerlets, whole milk, condensed corn chowder (gortons); or frozen corn, minced fresh parsley

boneless pork loin, chopped carrots, chopped celery, chopped cilantro, chopped leek, chopped green onions, black pepper, new england clam chowder, extra virgin olive oil