Son Of Chowder Recipes

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Steps:

• Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
• Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
• Place potatoes into a stock pot and cover with water; boil potatoes about 10 minutes or until not quite fork tender; drain and set aside.
• Make a bechamel sauce by melting the butter in a large sauce pan.
• Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
• Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
• Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
• While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
• Wait 5 minutes, then add the cheddar and smoked gouda.
• Stir until melted.
• When cheese is melted, add the chicken stock and corn.
• Bring to slow boil, stirring occasionally.
• Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
• Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
• Remove from heat and taste.
• Add salt, pepper and otherwise season to taste.
• Give one more good stir, then ladle into soup bowls.