Corn and potato chowder
1 Corn and potato chowder
- 1 tablespoon butter
- 1/4 pound bacon, diced
- 1 cup chopped onion
- 3/4 cup chopped green pepper
- Kosher salt and black pepper
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 4 cups chicken broth or stock
- 4 cups peeled, finely diced all-purpose potato
- 1 1/2 cups shredded carrot
- 2 cups fresh or frozen corn kernels
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- Pinch of cayenne pepper
- 2 tablespoons chopped fresh Italian parsley
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and ladle it up piping hot.
Creamy Seafood Chowder
- 1/4 cup butter
- 1 medium onion diced
- 1 teaspoon old bay seasoning
- 1/4 teaspoon thyme
- 1/4 cup flour
- 1 stalk celery sliced
- 1 carrot sliced
- 1 pound potatoes peeled and cubed
- 1/2 cup corn
- 5 cups broth seafood or chicken
- 1/2 cup white wine
- 8 oz white fish cut into chunks (cod/salmon/tilapia/haddock)
- 8 oz scallops
- 12 oz shrimp peeled and deveined
- 6.5 ounce chopped clams canned, drained
- 2 cups heavy cream
- 1 tablespoon parsley
- Cook onion in butter until tender. Add flour, Old Bay seasoning, and thyme and cook for 2-3 minutes.
- Add carrot, celery, potato, corn, broth, and wine & bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in seafood and cream. Cook until the fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
- Stir in parsley and season with salt and pepper to taste.
The BEST Clam Chowder (Market Street Grill Copycat)
- 1 cup potatoes diced 1/2 inch
- 1 cup celery diced 1/2 inch
- 1 cup onion diced 1/2 inch
- 1 cup green pepper diced 1/2 inch
- 1 cup leeks tops and bottoms, diced 1/2 inch
- 3/4 cup chopped clams canned or frozen
- 3/4 tablespoon black pepper
- 1 1/2 tablespoon salt
- 3/4 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- 3/4 cup sherry wine
- 3/4 cup (1 1/2 sticks) butter melted
- 2 cups water
- 3/4 cup all-purpose flour
- 2 quarts half and half
- In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer together until potatoes are thoroughly cooked.
- Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.
- Stir roux (butter-flour mixture) into chowder and cook and stir until thick. The mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally, and serve immediately with crusty sourdough bread and extra Tabasco.
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