Charleys Chowder Recipes

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
• Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Steps:

• In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
• Add Chicken Stock, Salt, White Pepper, and Thyme.
• I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
• Add Potatoes and Corn. Simmer 30 minutes.
• In a separate pan, melt butter and add flour.
• Add Half & Half, slowly, in increments while whisking together to make smooth.
• Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!

Steps:

• 1. Place olive oil in large pot, heat on stove until very hot 2. Drop the smashed garlic cloves into the hot oil Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil 3. While the oil is hot, add the onions and cook for a minute or two 4. Add the basil, oregano and thyme and cook for another minute 5. Add the celery and cook until translucent in color 6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes 7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder) 8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat. 9. Stir often to break up fish and blend flavor 10. When serving add the chopped parsley. When chowder is finished remove any excess oils that may come to the surface

Steps:

• In a large pot, melt butter.
• Add flour and cook 3 to 4 minutes.
• Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
• The amount of water used depends on how thick you want the soup.).
• Simmer 20 minutes.
• Add chicken base and chicken stock.
• While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
• Add carrots, celery and onion.
• Cook 6 minutes.
• Drain.
• Add to chicken stock mixture along with white pepper and garlic powder.
• Simmer 10 minutes.
• Add diced cooked chicken tenders.
• Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
• Drain and rinse with cold water.
• Add to soup (noodles will continue cooking in the soup).
• Simmer soup 2 or 3 minutes more and serve.
• *To make your chicken tenders*.
• In a large pot, bring water, chicken base, onion and celery to simmer.
• Add chicken.
• Gently simmer until done, about 5 to 6 minutes.
• Do not overcook.
• Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
• Place chicken in the freezer to stop the cooking process.
• When cool, use a sharp knife to dice into 1/2-inch cubes.
• Add to soup.

Steps:

• In 4-qt soup pot, heat olive oil. Add garlic. When the garlic turns brown, remove it and discard. Reduce heat. Add celery, onions, and spices. Cook over medium heat for 5 minutes. Add tomatoes and tomato sauce. Simmer for 5 minutes. Add clam juice and pollack. Cover and bring to a boil. Remove cover and boil for 10 minutes. With a wire ship, whisk soup to break up fish into smaller flakes. Reduce to a simmer and cook for 20 minutes. Add parsley and salt to taste.