Carrot Chowder Recipes

BROCCOLI AND CARROT CHOWDER

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.

CARROT CHOWDER

Steps:

• In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.

CARROT SOUP

Steps:

• In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
• In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

CURRIED CARROT AND RED SNAPPER CHOWDER

Steps:

• Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
• Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
• Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.