Warm up your weekend with a big pot of chowder, chock full of hearty vegetables and seafood, sausage or corned beef.
Chowders are a perfect one-dish meal, a cozy dinner for the family and good enough for company.
Here are four recipes for chowders with some unusual ingredients.
Salmon Chowder
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped green pepper
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 cups chicken broth
- 1 cup chopped potatoes
- 1 cup carrots, thinly sliced
- ½ teaspoon dill weed
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 12-ounce can (1½ cups) evaporated milk
- 1 8½-ounce can cream style corn
- 1 7-ounce can salmon, drained, flaked, skin and bones removed
In a large saucepan, cook onion, celery, green pepper and garlic in hot butter until tender. Carefully stir in broth, potatoes, carrots, dill, salt and pepper. Bring to boil; reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. Stir in evaporated milk, corn and salmon. Heat through. Ladle into warm bowls. Makes 4 servings.
German Chowder
- 2 cups chicken broth
- ½ cup chopped celery
- ½ cup chopped onion
- ½ stick butter
- 2 tablespoons flour
- 2 cups half-and-half
- 1 cup Swiss cheese
- 1 cup corned beef
- 1 cup sauerkraut
Cook celery and onion in chicken broth until tender. Melt butter in another pan. Add flour; heat and stir until thick. Add half-and-half and stir; add chicken broth and vegetables; add corned beef, cheese and kraut. Heat until cheese melts. Serve with rye bread.
Old World Sausage and Bean Chowder
- 1 pound bratwurst, cut into ½ -inch pieces
- 2 tablespoons butter
- 1 large onion, chopped
- 1 cup sliced celery
- 1 28-ounce can pork and beans
- 1 13¾ ounce can chicken broth
- ½ teaspoon pepper
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 1½ cup half-and-half
- 4-6 lemon slices
- Chopped chives or green onion for garnish
In a Dutch oven, melt butter. Sauté bratwurst, onion and celery until bratwurst is golden brown and vegetables are tender. Add pork and beans, chicken broth, pepper and brown sugar. Stir to blend. Over medium heat, bring mixture to a gentle boil. Turn heat to low, cover tightly and simmer for 40 minutes. Combine flour and half-and-half in a small jar. Cover tightly and shake well to blend. Add to chowder, stirring constantly until thickened. Do not boil. Serve in bowls topped with lemon slice and chopped chives. Makes 4-6 servings.
Corn Chowder
- ½ cup diced bacon
- 2 cups chopped onion
- 1 cup chopped carrot
- 1 celery stalk, sliced
- 1 red pepper, diced
- ½ pound potatoes, peeled and diced
- ½ pound sweet potatoes, peeled and diced
- 40 ounces (5 cups) reduced-sodium chicken broth
- ½ teaspoon thyme
- 1½ cups heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
Cook bacon in a heavy pot over moderate heat, stirring frequently, until crisp. Transfer with a slotted spoon to paper towels to drain. To the bacon grease in the pot, add onion, carrots, celery and red pepper and cook, stirring, until onion is softened, about 10 minutes. Add potatoes, sweet potatoes, broth and thyme; cover and simmer until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, about 10 minutes. Add salt and pepper. Stir in bacon and serve. Makes 8 servings.
 |
