Golden Autumn Chowder Recipes

Steps:

• 1. Prepare potatoes, and place in cold water until ready to use.
• 2. In a large stock pot, over medium heat, brown bacon, but not crispy.
• 3. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
• 4. Add potatoes to the pot and stir to combine with onion and bacon.
• 5. Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
• 6. In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
• 7. Once potatoes are tender add the blend of seasonings and corn. Stir to combine. Now, pour in the cream & evaporated milk.
• 8. Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Steps:

• Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender., Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Steps:

• In dutch oven, brown steak (half at a time) in oil. Add potatoes, rutabaga, cabbage, carrots, onions, parsley, vinegar, sugar, salt, pepper, and bay leaf. Add 6 cups of water. Simmer, covered, 1 to 1 1/4 hours or until meat is tender. Remove bay leaf.

Steps:

• Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
• Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
• Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.

Steps:

• In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
• Drain,reserving 1 teaspoon drippings.
• In the drippings,saute onion until tender.
• Add potato,carrot,water and bouillon.
• Bring to a boil.
• Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
• Stir in the milk,corn and pepper.
• Cook 5 min longer.
• Combine flour and cold water until smooth;gradually whisk into soup.
• Bring to a boil;cook and stir for 1-2 min or until thickened.
• Remove from heat;stir in cheese until melted.
• Sprinkle with the bacon.
• Enjoy!