Cold Weather Calls For Chowder!

Chowder makes a great winter warm up. I have selected a few recipes that I think are delicious. These are great by the cup with a sandwich for lunch. Or can be served as a starter for any meal. Enjoy!

New England Clam Chowder

1/4 cup cut-up bacon or lean salt pork
1 medium onion, chopped
2 cans minced or whole clams, drained (reserve liquid)*
1 cup finely chopped potato
1/2 teaspoon salt
Dash of pepper
2 cups milk

cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.



Broccoli-Cheddar Cheese Chowder

1/2 cups milk
1 (11 ounce) can condensed cheddar cheese soup
1 cup frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn

In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat. Stir in broccoli, hash browns, corn, and pimiento; cool. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan. Cover and cook over medium low heat for 40-45 minutes or till heated through. stirring occasionally.
Makes 6 servings.



Corn Chowder

6 slices bacon
1/2 cup onion, chopped
1 stalk celery, sliced
2 medium potatoes, peeled and cubed
1(17 ounce) can whole kernel corn
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons flour
1 1/2 cups milk

Cut bacon in 1-inch pieces. Cook in a large saucepan until crisp. Remove bacon. Reserve 2 tablespoons drippings in pan. Add onion and celery. Sauté until onion is tender. Add potatoes, corn and liquid, water, salt and pepper. Bring to a boil. reduce heat; cover and simmer 15 minutes or until potatoes are tender.
Combine flour and 1/4 cup milk in a small bowl until smooth. Stir in remaining milk. Pour into corn mixture. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir and boil 1 minute. Stir in bacon. Heat 5 minutes.
Makes about 6 cups.


Seafood Chowder

1 1/2 pounds unpeeled, medium-size shrimp
Vegetable cooking spray
1 teaspoon olive oil1 cup chopped onion
1 cup chopped celery
1 cup diced sweet red pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups water
3 cups peeled, diced red potatoes
1 cup diced carrot
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
2 (12 ounce) cans evaporated milk
1 (16 ounce) can cream-style corn
1 teaspoon hot sauce
1 pound fresh crabmeat, drained and flaked

Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves.
Makes 10 servings.