3087 colcannon chowder Recipes

chicken stock/broth (it might ve been more, i didn tsp measure), leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking), i cooked my stock with 1/2 onion, 3 carrots, 3 celery stalks, fresh sage, fresh rosemary, black peppercorns, parsley, before straining, so i didn tsp add any veggies to the chowder, you might want to add some finely chopped onion if using canned broth (or not), approx.) cubed peeled red potatoes (my back was killing me, so i used frozen cubed potatoes cuz i didn tsp feel like peeling potatoes), frozen corn kernels (or fresh if so inclined, i wasn tsp), hot fire roasted chiles (or use mild ), chipotle chile powder (i just shook in to taste), ancho chile powder (ditto), cumin (about 1 tsp.), mexican oregano (ditto), cream cheese (i use philly light), big handful of shredded cheddar cheese ( i used mexican blend), salt to taste, corn starch and water if you want it thicker

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.)

condensed new england clam chowder, undiluted, milk, chopped clams, drained, sherry or chicken broth, butter, shredded cheddar cheese , optional

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

potatoes, peeled and quartered, salt, butter, cut into small chunks, sour cream, egg, milk , or as needed, butter , or as needed, shredded cabbage, leeks, chopped, onion, chopped, cubes chicken bouillon, shredded cheddar cheese

potatoes, peeled, leeks, chopped, cabbage, chopped, milk, heavy cream, butter, softened, thyme, ground

potatoes, cooked, sliced cabbage, milk, scalded, unsalted butter, cut into bits and softened

russet (baking) potatoes, sliced cabbage, milk, scalded, unsalted butter, cut into bits and softened

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

red potatoes, brussels sprouts, unsalted butter, salt , or to taste, freshly ground black pepper to taste, bacon slices, cooked until crisp and crumbled