Manhattan Clam Chowder
I made this chowder recently and wanted to share the recipe with you. Unlike New England clam chowder, this version contains no dairy and is more tomato/vegetable forward. You can play around with which veggies you add. As to the clam meat. I find frozen clam meat at local Asian grocery stores, for a very reasonable price. You could also use canned clams for both the meat and broth.
I had friends over to try it and they loved the chowder. So here is the recipe. Enjoy!!
Manhattan Clam Chowder
1 medium onion, chopped
3 T. oil
1 qt. clam broth
1 (28 ounce) can crushed tomatoes
3 carrots, sliced
1 stalk celery, diced
2 potatoes, cubed
2 c. corn- fresh or frozen
1 red pepper, seeded and chopped
1 lb. frozen clam meat
2-3 T. fresh chopped parsley
1½ t. dried basil, or 2 T. fresh chopped
1 T. Worcestershire sauce
hot pepper sauce to taste
salt to taste
ground black pepper to taste
In stock pot, sauté onion in oil until tender Add tomatoes and clam broth together with veggies to the pot. Simmer, covered, for up to an hour, or until veggies are tender. Stir in clams and seasonings. Simmer for 10-15 minutes. Stir occasionally. Salt and pepper to taste, and serve. Serves 6.
Bacon, Shrimp and Corn Chowder
I love the combination of shrimp and bacon. When I was looking for a quick dinner for today, I knew I would be using them together. It is a chilly day, so I decided to go with a chowder.
I rooted around my fridge and pantry for the ingredients and ended up with a very satisfying meal.
Some of my favorite dinners have happened by accident. Just looking at what I have on hand, and creating something tasty with it.
Bacon, Shrimp and Corn Chowder
6 thick slices bacon, cut into 1-inch pieces
1 onion, sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1½ c. chicken stock
1 can cream corn*
½ c. corn- fresh or frozen_ I had sweet corn frozen from last summer
1½ c. half and half
½ c. chopped fresh parsley
12 oz. raw shrimp, peeled and de-veined
Salt and fresh ground pepper to taste
Dash of hot sauce
In soup pot, cook bacon until almost done. Add onion and continue cooking until onion is cooked. Spoon out most of the bacon fat. Add the carrots, potatoes and stock and simmer, covered, until the veggies are tender, about 15 minutes. Add cream corn, corn and half and half and bring up to a simmer. Add parsley and simmer, covered, 10 minutes. Add shrimp and cook another 5 minutes or until shrimp is just cooked. Adjust seasonings and serve. Serves 3-4.
*I decided to use a can of cream corn as the base. When I was a kid my Mother would make me something she called cream corn soup. She rarely used prepackaged foods and made wonderful homemade soups all the time. I think it was on one of those days when she was just really busy. To make her cream corn soup she would empty the can of corn into a saucepan. Then she filled the can with milk and added that, too. A little salt and pepper and the soup was done. Just before serving she’d put a small pat of butter in the soup. As a kid I just loved it. I must admit I don’t eat cream corn soup anymore, but as a base, the cream corn can really make a nice chowder.
Bacon and Corn Chowder
I was sorting out my freezer and found local sweet corn I had frozen last summer. I had forgotten all about it. I wanted to make soup for a dinner, so I decided to use the frozen corn to make this chowder. I also had a pound of bacon, which gave the soup a wonderful smoky flavor. I cooked the bacon in the soup pot, allowing it to get pretty crisp. I removed as much of the fat as I could, but left the bacon in the pot. Then, when I cooked the onions and added the stock, all the little brown bits of bacon in the pot added even more flavor. It came out great!! A perfect dish for a chilly, snowy evening.
Bacon and Corn Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes and corn. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Smoky Corn Chowder
Smoky Corn Chowder
I was defrosting my freezer and found local sweet corn I had frozen last summer. I had forgotten all about it. I wanted to make soup for a dinner with friends, so I decided to use the frozen corn to make this chowder. I also had a pound of bacon, which gave the soup a wonderful smoky flavor. I cooked the bacon in the soup pot, allowing it to get pretty crisp. I removed as much of the fat as I could, but left the bacon in the pot. Then, when I cooked the onions and added the stock, all the little brown bits of bacon in the pot added even more flavor. It was a big hit. A perfect dish for a snowy evening.
Smoky Corn Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes and corn. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Corn and Ham Chowder
Corn and Ham Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
