CONH CHOWDAH (CORN CHOWDER)
A wonderful, filling chowdah!
Provided by Michelle Barr
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Remove corn kernels from the ears of corn.
- Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
- Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.
Nutrition Facts : Calories 891.5 calories, Carbohydrate 28.3 g, Cholesterol 288.1 mg, Fat 85.1 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 49.4 g, Sodium 279.4 mg, Sugar 4.6 g
CHOWDAH!!
Make and share this Chowdah!! recipe from Food.com.
Provided by aimbrulee
Categories Chowders
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked. Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
- In the meantime, in another saucepan, melt the butter with the flour and stir together. In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
- When veggies and potatoes are done , add to the white sauce mixture, and heat through.
- Serve with oyster crackers and enjoy!
Nutrition Facts : Calories 276.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 57.1, Sodium 229.8, Carbohydrate 23.2, Fiber 1.7, Sugar 3.1, Protein 11.4
CHOWCHOW
Steps:
- Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
- In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
- Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
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