Beggars Chowder Recipes

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

Steps:

• Coat the slow cooker with non-stick cooking spray.
• Combine the butter, flour, garlic, thyme, paprika and pepper in a small bowl.
• Work into a smooth paste, using the back of a spoon.
• Rub the paste into all sides of the turkey thighs.
• Place the turkey thighs in the slow cooker.
• Add the corn, broth, onion and bell peppers.
• Cover and cook on high for 3 hours or until the turkey is fork tender.
• Remove the turkey and set aside until cool enough to handle.
• Add the mushrooms and tomatoes to the cooking liquid.
• Cover and cook on high 30 minutes longer.
• Meanwhile, remove the turkey from the bones and cut into bite-size pieces.
• When the mushrooms are tender, return the turkey to the slow cooker.
• Add the cream and parsley.
• Cook, covered, about 15 minutes or until heated through.
• Add salt and pepper and garnish with more parsley, if desired.