GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
GRANDMOTHER'S CHOWDER
Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
GRANDMA'S CLAM CHOWDER
My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!
Provided by Chef Erfolg
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
- Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
- Add potatoes to vegetables and mix well.
- Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
- Add salt, pepper and hot sauce.
- Add stock to cover vegetables (no more than 1" over).
- Stir, add bay leaves and bring to a boil.
- When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
- Add clams and increase heat until just boiling then remove from heat.
- Stir in cream.
- Ladle to bowls and garnish with parsley.
GRANDMA'S CORN CHOWDER
Make and share this Grandma's Corn Chowder recipe from Food.com.
Provided by Engelis
Categories Chowders
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and celery in butter in a large saucepan until tender.
- Stir in next 7 ingredients; cover and simmer 15 minutes.
- Add milk and half & half; cook stirring constantly, until thoroughly heated.
GRANDMA'S FISH CHOWDER
Make and share this Grandma's Fish Chowder recipe from Food.com.
Provided by Doelee
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
- Saute onion and garlic with butter till golden brown.
- Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
- Add carrots and tomatoes, sauté for a minute, then add the water.
- Simmer for 20 minutes with cover on.
- Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
- Serve with garlic bread and salad.
Nutrition Facts : Calories 585.8, Fat 8.8, SaturatedFat 4.3, Cholesterol 171.1, Sodium 1546.8, Carbohydrate 50.6, Fiber 6.7, Sugar 11.9, Protein 70
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