3313 fe chowder Recipes

minced fresh green chili peppers, chopped onion, ground cumin, ground coriander, dried oregano, salt, vegetable oil, diced carrot, peeled and diced sweet potatoes, diced potatoes, water, diced red bell peppers or 1 cup green bell pepper, chopped tomato, corn kernel, fresh or frozen, diced zucchini or 1 cup yellow squash, neufchatel cheese or 2 oz cream cheese, shredded sharp cheddar cheese, milk

chunky new england clam chowder, eggs, beaten, shredded swiss cheese, green onions, thinly sliced ,including tops, chopped parsley, pepper, unbaked pie crust

shredded cooked chicken breasts, black beans, rinsed, no-salt-added diced tomatoes, drained, green onions, sliced, tub philadelphia santa fe blend cooking creme, divided, flour tortillas, kraft mexican style finely shredded four cheese, divided

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

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

cream of potato soup, cream of celery soup, new england clam chowder, butter, half-and-half, minced clams

condensed cream of celery soup, condensed new england clam chowder, chopped clams, milk, water, chopped fresh parsley (for garnish )

water, half-and-half cream, crab base (or seafood base), creamed corn, corn chowder (snow s), liquid smoke, outter bridges sherry pepper sauce, mt gay rum, lump crab

butter, minced garlic, tomatoes, chopped, water, tomato sauce, frozen corn, chopped fresh cilantro, hot pepper sauce, chili powder, ripe avocado, peeled and cubed, shredded monterey jack cheese, canned french fried onion rings

uncooked rice, chicken tenders, oil, rotel diced tomatoes with mild green chilies, del monte santa fe corn or 1 (11 oz) can mexican-style corn, black beans, shredded monterey jack cheese , cheese

roasting chicken (7lb), santa fe-style seasoning, lemon, quartered, lime, quartered, orange marmalade

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

new england clam chowder, cream of potato soup, half-and-half, minced clams, butter or 1/2 cup margarine, onion, finely chopped

butter, onion, diced, clams, drained, new england clam chowder, cream of potato soup, half-and-half cream