TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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.
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS
Provided by Jacques Pepin
Categories lunch, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat the 3 tablespoons olive oil in a large, sturdy saucepan. When the oil is hot but not smoking, add the onions, scallions, carrots and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly and cook for 2 minutes longer, stirring. Mix in the stock.
- Meanwhile, place the cherry tomatoes in the bowl of a food processor, and process until coarsely chopped. You should have about 2 cups. Add the can of plum tomatoes, and process for 5 seconds. Add to the soup with the salt, pepper, thyme and sage. Bring to a boil, stirring occasionally; then, cover, reduce heat to low and cook for 30 to 40 minutes.
- Preheat the oven to 400 degrees.
- While the soup is cooking, prepare the garnishes: brush the bread slices with the tablespoon of oil, and bake them in a single layer on a cookie sheet in the 400-degree oven for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the peeled garlic clove, and set them aside.
- Using a thumbtack, make a hole in the rounded end of each egg. Lower the eggs gently into a pan containing enough boiling water to cover them, and cook the eggs for 5 minutes in barely boiling water. Drain the hot water from the pan, and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water, and set the eggs aside to cool completely.
- When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water.
- At serving time, bring the soup to a strong boil, and ladle about 10 ounces of it into each of six bowls. Place an egg in the center of each bowl, and wait for about 5 minutes for the eggs to warm in the center. Place a crouton in each bowl, and serve, sprinkled, if desired, with the cheese.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 40 grams, Carbohydrate 24 grams, Fat 61 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 16 grams, Sodium 1110 milligrams, Sugar 11 grams, TransFat 0 grams
TOMATO CLAM CHOWDER
Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
TOMATO CHOWDER
Make and share this Tomato Chowder recipe from Food.com.
Provided by maryjane in spain
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
- Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
- Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
- Add cheese and stir until cheese has melted and sauce is thick.
- Add to vegetables and bring to a boil.
- Add parsley and serve piping hot.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3
BACON TOMATO CHOWDER
This soup recipe is so warm and inviting for any occasion, but most of all, I like to cook it for just my husband and me.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. , In the same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Nutrition Facts : Calories 586 calories, Fat 51g fat (27g saturated fat), Cholesterol 124mg cholesterol, Sodium 1453mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
CHICKEN-TOMATO CHOWDER
Thick with vegetables, potatoes and beans, this chowder is a great midweek supper for the whole family.
Provided by dlmert
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat 2 tsp of the oil.
- Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
- Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
- Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
- Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of oil.
- Saute the chicken until cooked through, 6-8 minutes.
- Stir into the chowder; stir in the beans and parsley.
- Simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 287, Fat 6.4, SaturatedFat 1.1, Cholesterol 32.9, Sodium 688.6, Carbohydrate 37, Fiber 7.1, Sugar 7.3, Protein 21.7
TOMATO CORN CHOWDER
Make and share this Tomato Corn Chowder recipe from Food.com.
Provided by dicentra
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned.
- Add the canned and fresh tomatoes, then the water.
- Lower the heat and simmer 30 minutes, covered, stirring occasionally.
- Mix flour and cream together in a bowl until smooth.
- Stir about a ladle's worth of soup into the cream. Stir in another ladle of soup, and then add the mixture to the soup.
- Simmer on very low heat, adding the corn, parsley, salt and pepper.
- Simmer 15 minutes uncovered and serve.
Nutrition Facts : Calories 317.6, Fat 20.4, SaturatedFat 9.9, Cholesterol 54.3, Sodium 510.6, Carbohydrate 33.7, Fiber 4.9, Sugar 10, Protein 5.2
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