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
BOSTON FISH CHOWDER
This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy!
Provided by pesce_gurl
Categories Chowders
Time 45m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
- In drippings, cook celery, onion and garlic until tender.
- Stir in flour.
- Gradually add water and bouillon, stirring until smooth and well blended.
- Bring to a boil and add potatoes.
- Reduce heat and cook 10 minutes.
- Stir in fish; cook 15 minutes.
- Add cream and pimiento; heat through. DO NOT BOIL.
- Garnish with bacon.
- Refrigerate leftovers.
Nutrition Facts : Calories 809.2, Fat 38.2, SaturatedFat 20.4, Cholesterol 225.9, Sodium 2004.9, Carbohydrate 48.5, Fiber 4.1, Sugar 4.5, Protein 66.4
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
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