2980 chowder zirkelbach Recipes

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

onion, chopped, butter, half-and-half cream, condensed new england clam chowder, undiluted, potatoes, peeled and cubed, salt, white pepper, imitation crabmeat, flaked

chunky new england clam chowder, cream-style corn, milk, shredded cheddar cheese, bacon bits, minced chives

diced blanched salt pork or bacon, butter, sliced onions, imported bay leaf, crumbled common or pilot crackers, or 1 pressed-down cup fresh white bread crumbs, liquid (milk , chicken stock, fish stock, clam juices, or a combination), peeled and sliced or diced boiling potatoes, salt and freshly ground white pepper

unsalted butter, celery ribs with the leaves, chopped, garlic chopped, fat leeks , sliced in half moons, white and pale green part only, a decent white wine (sauvignon blanc), bottled clam juice and 1 cup of water or if you are fortunate, good fish stock, tarragon leaves, crumbled thyme leaves, fennel seed (toasted in a dry pan for 20 seconds), generous pinches of sea salt, crushed red pepper flakes, tiny red potatoes , or fingerlings, scrubbed and cut in chunks, heavy cream, crumbled saffron, chopped fresh parsley for garnish, cod or haddock fillets, cut in large chunks

new england clam chowder, fat free cream of celery soup, fat free cream of potato soup, minced clams , optional, evapoated milk

corn sausage chowder, bulk pork sausage, coarsely chopped onion, coarsely chopped celery, diced red bell pepper, brandy, dried marjoram, dried rosemary, basil, bay leaf, peeled diced potatoes, water, chicken base, whole kernel corn drained, milk, whipping cream, flour mixed with 1/2 cup corn oil to make a roux, salt, freshly ground black pepper, poultry seasoning

corn chowder, creamed corn, cream of potato soup, combine with 11/2 cups milk. heat until soupy and warm. add salt and pepper, crumbled bacon or ham. garnish with green onions.

raw, shucked oysters, butter, onion, sliced thinly, stalk of celery with leaves, diced, clam chowder, condensed, creamed corn, milk, salt, pepper, flour, parsley, bacon bits

minute rice or regular rice whichever you prefer, clam chowder soup, splash of milk

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

new england clam chowder, cream of celery soup, cream of potato soup, half-and-half, potatoes, peeled and diced, salt and pepper to taste, chopped tomatoes , fresh chives

shucked clams and juice (about 24 chowder clams), diced potatoes, diced onions, water, bacon, fried and grease rendered

condensed cream of celery soup, undiluted, condensed new england clam chowder, undiluted, condensed cream of potato soup, undiluted, milk, butter, white pepper, chopped clams, drained

canned salmon, celery, diced, onions, diced, dried dill weed, all-purpose flour, margarine, skim milk, frozen green pea, worcestershire sauce, drops hot pepper sauce (to taste)

frozen chopped spinach, cream of potato soup, milk, chicken bouillon (optional), minced onion (or use dried onion), hard-boiled eggs, shelled and sliced

butter, spanish onions, sliced, garlic cloves, minced, sakonnet fume vidal wine, celery roots, peeled and quartered, yukon gold potatoes, peeled and quartered, chicken broth or water, to cover, heavy cream, salt and white pepper, lemon juice , to taste, celery root, peeled and diced, yukon gold potatoes, peeled and diced, vegetable oil, dry packed sea scallops, butter, bartlett pears, peeled and diced, chestnuts , roasted and coarsely crushed, nutmeg, feta cheese or blue cheese, crumbled, crunchy bread or toast, accompaniment

chowder-size hard clams in shell, butter, plain breadcrumbs, parsley flakes, garlic powder, oregano, old bay, few drops hot sauce, paprika for sprinkling