quick and yummy chowder recipe?

Question

does anyone know of any quick, easy, and good creamy chowder recipe's? something like clam/corn/potatoe would be best!

thanks in advance!

Answer 1

Hi! here are the different yummy chowders......
Serves 4.

************Mixed Potato Chowder************
The red and sweet potatoes will hold their shape, but the baking potatoes will fall apart as they simmer, thickening the broth.

2 tsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound baking potatoes, peeled and thinly sliced
3/4 pound red potatoes, cut into 1/2-inch chunks
1/2 pound sweet potatoes, peeled and cut into 1/2-inch chunks
1 cup chicken broth
3/4 tsp salt
1/2 tsp dried sage
1 cup reduced-fat milk
2/3 cup frozen corn kernels
1/2 cup chopped parsley

1. In a medium saucepan, heat the oil over moderate heat. Add the onion and garlic, and saute for 7 minutes or until the onion is soft.
2.Add the baking potatoes, red potatoes, and sweet potatoes, stirring to coat. Add the broth, 2 cups of water, salt, and sage, and bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes or until the red potatoes and sweet potatoes are tender, and the baking potatoes are soft and creamy.
3. Stir in the milk and corn, and simmer for 4 minutes or until the corn is heated through. Stir in the parsley.

************Manhattan Seafood Chower************
Manhattan-style chowder, made with tomatoes, has a distinct nutritional advantage over New England cream-based chowder: It's lower in fat and is high in lycopene.

1 onion, finely chopped
1/2 cup dry white wine or chicken broth
1 doz little clams, well scrubbed
3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch squares
1 stalk celery, cut into 1/4-inch dice
3 cups no-salt-added canned tomatoes, chopped with their juice
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp salt
1 pound cod steak, cut into 1/2-inch cubes

1. In a Dutch oven or flameproof casserole, combine the onion, wine, and clams. Bring to a boil over moderate heat, cover, and cook for 5 minutes or until the clams have opened. Remove the clams from the pan (discard any that have not opened). Remove the clam meat from the shells and discard the shells.
2. Add the potatoes, bell pepper, celery, and 1 cup of water to the pan and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Add the tomatoes and their juice, the broth, thyme, and salt, and return to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the potatoes are tender.
3. Add the cod to the pan, cover, and cook for 5 minutes or until the fish is almost cooked through. Return the clams to the pan and cook just until heated through.

************Chicken Cheddar Chowder************
You can enjoy cheddar's robust bite in many dishes, but it's best if the other ingredients are low in fat. Here, skinless chicken breast, vegetables, and low-fat molk do the trick.

11/2 cups chicken broth
3/4 pound red potatoes, cut into 1/2-inch chunks
1 large carrot, thinly sliced
1 green bell pepper, cut into 1/2-inch squares
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
3/4 pound skinless, boneless chicken breasts, cut into 1-inch chunks
1/2 cup low-fat milk
2 tbsp flour
6 ounces cheddar cheese, shredded

1. In a large saucepan, bring the broth and 21/2 cups of water to a boil over moderate heat. Add the potatoes, carrot, bell pepper, paprika, black pepper, and salt. Reduce to a simmer, cover, and cook for 10 minutes or until the potatoes are firm-tender. Add the chicken and cook for 5 minutes or until it is cooked through.
2. In a small bowl, whisk the milk into the flour until smooth. Whisk the milk mixture into the soup and simmer for 3 minutes or until the soup is lightly thickened. Remove from the heat and stir in the cheese until melted.

Enjoy! have fun ....._;-)

Good luck!

Answer 2

Not a clam chowder, but a very good corn/potato chowder.


CORN AND POTATO CHOWDER

2 tbsp. butter
2 c. potatoes, diced
1 tsp. salt
2 c. kernel corn (I use corn I freeze fresh in the summer)
1 (13 oz.) can evaporated milk
1/2 c. water
1 c. onion, chopped
2 c. water
1/4 tsp. pepper
1/2 c. ham, diced
1/4 c. flour

Cook onion in butter until tender, do not brown. Add potatoes, water, salt and pepper. Cover and simmer 15 minutes. Turn off heat. Add corn, ham and milk. Blend flour and 1/2 cup water and stir gently into chowder. Cook, stirring frequently, over medium heat until thickens. Do not boil.

Answer 3

Creamy Seafood Chowder

2 10oz cans of clams and nectar
1 small can of shrimp
1 small can of crab 2 cups of milk
2 potatoes, peeled and cubed
4 slices of bacon
1 large onion, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 cup frozen peas
salt and pepper

White Sauce
4 tbsp. butter
4 tbsp. flour
2 cups of milk
melt butter in separate pot, add flour and cook for a bit. Slowly add the milk, abit at a time and mixing in well with the butter/flour.
Continue adding milk until its all incorporated with the butter/flour.
Continue cooking and stirring until thickened. Keep warm.


In a pot, fry bacon until crisp, set aside and break up. Fry onions and celery in the bacon grease until tender. Add the bacon, seafood with juice, potatoes, carrots and peas. Cook until everything is tender. Simmer and add milk. Simmer for about 1 hour adding salt and pepper to taste.
Add about 1/2-1 cup of hot broth to sauce. Mix well. Now, add the sauce to the pot, slowly, stirring constantly. Simmer for about 15 more minutes.

Answer 4

Here's one of our faves, and it comes from a 20 minute recipe book.

2 Tbsp butter
4 leeks, chopped up
2 cans chicken broth (or 4-5 cups)
1 pkg frozen mashed potatoes (It says 14 oz., I can only find 20+ oz. so I use that.)
2 cups light cream
Sprinkle of nutmeg and black pepper

Melt the butter in a soup pot and sautee the leeks (I add minced garlic) until soft. Add the broth, potatoes, and 1.5 cups of water. Bring to a boil and then simmer for several more minutes or until heated through and the potatoes are melted. Stir in the cream, nutmeg, and pepper.

It's stupidly easy, but tastes restaurant quality!

Answer 5

New England Clam Chowder

8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt
6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
1/4 cup minced parsley leaves
1/4 cup finely chopped chives or green onions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

Answer 6

I tried this myself, my fiance loved it!

(New England Clam Chowder)
You need:
1 can (5 ounces) whole baby clams, undrained.
1 baking potato, peeled and coursely chopped.
1/4 cup finely chopped onion.
2/3 cup evaporated skim milk.
1/4 tsp. white pepper.
1/4 tsp. dried thyme leaves.
1 tablespoon margarine.

1. Drain juice from clams; reserve clams. Add enough water to the juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat, reduce heat and simmer 8 minutes or until potato is tender.
2. Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.
3. Add clams, cook and stir 5 minutes or until clams are firm.

Enjoy!

Answer 7

www.recipezaar.com ahs PLENTY of recipes for chowder, all kinds! It's a FREE site, so try there.