CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
BOSTON FISH CHOWDER
Provided by Marian Burros
Categories dinner, quick, one pot, soups and stews, main course
Time 28m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
- When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
- Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
- Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
BOSTON CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 40m
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
- Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
BOSTON CHICKEN CHOWDER
Make and share this Boston Chicken Chowder recipe from Food.com.
Provided by Millereg
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
- Cover and cook over low heat for about 10 minutes, and stir in the herbs.
- Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste.
- Cook gently for 5 minutes and serve very hot.
Nutrition Facts : Calories 359.3, Fat 12.7, SaturatedFat 3.5, Cholesterol 61, Sodium 494.1, Carbohydrate 35.7, Fiber 4.3, Sugar 4, Protein 26.2
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