Grandmothers Chowder Recipes

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

GRANDMA'S SEAFOOD CHOWDER

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

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.

GRANDMA'S FISH CHOWDER

Steps:

• Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
• Saute onion and garlic with butter till golden brown.
• Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
• Add carrots and tomatoes, sauté for a minute, then add the water.
• Simmer for 20 minutes with cover on.
• Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
• Serve with garlic bread and salad.

GRANDMA'S CLAM CHOWDER

Steps:

• Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
• Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
• Add potatoes to vegetables and mix well.
• Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
• Add salt, pepper and hot sauce.
• Add stock to cover vegetables (no more than 1" over).
• Stir, add bay leaves and bring to a boil.
• When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
• Add clams and increase heat until just boiling then remove from heat.
• Stir in cream.
• Ladle to bowls and garnish with parsley.

GRANDMA'S CORN CHOWDER

Steps:

• Saute onion and celery in butter in a large saucepan until tender.
• Stir in next 7 ingredients; cover and simmer 15 minutes.
• Add milk and half & half; cook stirring constantly, until thoroughly heated.

GRANDMOTHER'S CHOWDER

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.