Down East Corn Chowder Crock Pot Recipes
SLOW COOKER CORN CHOWDER
This is really good to make when it is cold outside, and you want something hot and yummy when you get home from work.
Provided by DONALDB
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 8h50m
Yield 9
Number Of Ingredients 9
Steps:
- In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
- Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 37.8 g, Cholesterol 27.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 3.3 g, Sodium 823.4 mg, Sugar 7.9 g
DOWN EAST CORN CHOWDER (CROCK POT)
Make and share this Down East Corn Chowder (Crock Pot) recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn, potatoes, onion, seasoned salt, pepper and broth in crock pot.
- Cover and cook low 7-9 hours.
- Pour into blender or food processor and puree til almost smooth.
- Cover and refrigerate overnight or return to cooker.
- Stir in milk and margarine (or butter).
- Cover.
- Cook on HIGH one hour.
- Pour hot chowder into bowls.
- Sprinkle with mace.
Nutrition Facts : Calories 195.8, Fat 9, SaturatedFat 2.8, Cholesterol 8.5, Sodium 295.5, Carbohydrate 24.7, Fiber 3, Sugar 3, Protein 6.4
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
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