Tumbleweed Chowder Recipes

Steps:

• The computer threw a fit but then how many tumbleweed recipes do you see on here.
• Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
• Note as written by poster Jim:.
• Do NOT edit.
• Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.

Steps:

• In a large heavy pot, heat fat over medium heat. Add onion, shallot and bell peppers, and cook, stirring, until soft, about 5 minutes. Add seasoned salt, Old Bay, thyme and garlic flakes and cook about 1 minute, until aromatic. Add fish and clams and cook, stirring, 3 minutes, until fish is just opaque.
• Add milk, half-and-half, sherry and reserved clam juices and bring to a simmer. Add mussels, oysters with their juices, potatoes and corn, and simmer very gently until mussels open and potatoes are tender, 5 to 8 minutes. If desired, remove mussels from shell and return to the soup.
• Stir in lemon juice and cream. Season to taste with salt and pepper, and serve.

Steps:

• In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.