Bring On the Chowder

When you think of chowder, you think of New England, there many other chowders out there that are filling and good to eat.

Bacon Corn Chowder recipe

6 strips bacon, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 cup milk
1 (14 3/4 ounce) can cream style corn
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In saucepan, cook the bacon, celery and onion over medium heat until the bacon is cooked. Drain. Add the potato and water. Cover and simmer 20 minutes or until the potato is tender. Stir in corn, milk and seasonings. Heat through but do not boil.

Corned Beef and Cabbage Chowder recipe

1/2 cup butter
1 cup thinly sliced celery
1 cup finely chopped onions
3 cups water
4 cups shredded cabbage
2 cups thinly sliced carrots
2 envelopes chicken noodle soup mix
2 teaspoon dry mustard
3 heaping tablespoons flour
3 to 4 cups milk
1 pound shaved corned beef, cut up

In large saucepan, melt butter. Add celery and onions and cook until tender. Add water, cabbage and carrots and bring to a boil. Cover and let simmer, stirring occasionally until cabbage and carrots are tender.

Add chicken noodle soup mix.

Blend together dry mustard and flour with milk to make a paste; stir this mixture into the saucepan and bring to a boil. Simmer, stirring constantly, until thickened, about 5 to 10 minutes.

Add corned beef and stir until heated through, being careful that it doesn't stick to the bottom. Season to taste with salt and pepper.

Makes 8 servings.

Broccoli-Cheddar Chowder recipe

1 1/2 cups milk
1 (11 ounce) can condensed cheddar cheese soup
1 cup frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 tablespoons chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat. Stir in broccoli, hash browns, corn, and pimiento; cool. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over medium low heat for 40-45 minutes or till heated through. stirring occasionally.

Makes 6 servings.

Oven Cheese Chowder recipe

1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with liquid
1 (11 ounce) can Mexican-style corn, drained
1 (14 1/2 ounce) can chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup (4 ounce) shredded Monterey jack cheese
1 cup grated Romano cheese
1 1/2 cups half-and-half cream
Additional Monterey jack cheese, optional

In a 3-quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees F for 1 hour, stirring once.

Stir in the cheeses and cream. Bake, uncovered, for 10 minutes.

Remove bay leaf. Top with additional Monterey jack cheese if desired.

Yield: 10 to 12 servings (3 quarts)

Shrimp Chowder recipe

4 large onions, peeled and sliced
1/4 cup butter or margarine
1 cup boiling water
6 medium potatoes, pared and cubed
1 tablespoon salt
1/2 teaspoon pepper
6 cups milk
2 cups grated sharp Cheddar cheese
2 pounds raw shrimp, shelled and deveined
3 tablespoons snipped parsley

In Dutch oven sauté onion slices in hot butter until tender. Add boiling water, then potatoes, salt and pepper. Simmer, covered, for 20 minutes or until potatoes are tender. Do not drain.

Meanwhile, heat milk with cheese until cheese is melted and milk is hot, but NOT boiling. Add shrimp to potatoes and cook until they are pink (3 minutes). This is for raw shrimp. Add hot milk and cheese mixture. Heat, but do not boil. Sprinkle with fresh parsley.

Makes 10 servings.