Hamburger Chowder

3/4 cup diced onion
3/4 cup minced green bell pepper
6 tablespoons fat
1 1/2 pounds ground beef
4 1/2 cups sliced potatoes
3 cups canned tomatoes
4 1/2 teaspoons salt
5 teaspoons flour
3/4 teaspoon chili powder
1/2 cup cold water

Saut? onion and pepper in fat. Add meat and cook 10 minutes. Cook sliced potatoes in 3 cups water until tender. Add saut?ed onion, pepper and meat with canned tomatoes and salt. Bring slowly to a boil. Stir in flour with cold water. Add chili powder and pour into beef mixture. Stir until thickened. Simmer 10 minutes.

Serves 8 or more.

Fish Chowder a la Arizona

2 potatoes, peeled and diced
1 onion, diced
1 (6 1/2 ounce) can tuna, drained
1 (6 1/2 ounce) can minced clams, with juice
1 (4 1/4 ounce) can shrimp, with juice
1 (16 1/2 ounce) can creamed corn
2 tablespoons butter
1 (16 ounce) can evaporated milk or 2 cups fresh milk
1/2 teaspoon white pepper
1/4 teaspoon nutmeg

Saut? potatoes and onion in butter until potatoes are cooked. cool quickly and add tuna, clams and shrimp. Stir to heat. Add remaining ingredients. Heat until hot.

Serves 8.

Thickest, Richest, Creamiest Turkey Corn Chowder

Shared with recipegoldmine.com by Clarke Trevett

‘Tis the season for leftovers, and this what I do with my leftover Thanksgiving turkey. However this hearty, and I mean hearty, chowder is good anytime and especially during the cool autumn and cold winter months. It’s a meal in itself.

3 cans condensed cream of potato soup
1 can condensed cream of chicken soup
1 or 2 cans (or desired amount) of corn
    (I prefer and use Del Monte)
1 cup heavy cream (aka "unwhipped" whipping cream)
1 1/2 to 2 cups whole milk
2 cups (or desired amount) of your left over turkey,
    "pieced out" (by hand or knife)

Add all ingredients to a large pot (stew pot size works good). Give a good stir to mix it all up. On medium burner flame heat well, stirring often until steamy (do not boil!). Then cover pot with lid, lower flame to lowest simmer and continue heating and stirring occasionally for an additional 20-30 minutes.

Serving suggestions: Best when served with a warm whole loaf of sourdough bread, for RIPPING and DIPPING. Also try adding some shredded Monterey jack or medium/sharp Cheddar cheese (or a combo of both) and some thinly sliced green onion to the chowder when served in bowl. For a real treat surprise your family or guests serve in a rounded hollowed out sourdough bread loaf, aka "sourdough bread bowl".

Although this recipe is not a ‘from scratch’ recipe, for some reason it tastes like it is. I think the use of the heavy cream and the 20-30 minute simmer after heating contribute to a really ‘homemade’ taste.

Substitution: If you have a supermarket in your area that sells rotisserie chickens you can substitute it for the turkey. Just piece out the entire chicken (skimpy wings excluded) and add to chowder mixture, then heat as suggested.

Offshore Corn Chowder

Shared with recipegoldmine.com by Captain "Curly"

I have done a lot of cooking in tiny galleys on various vessels down in Key West as well as the Great Lakes and environs.

The following is a corn chowder that has its roots (at least for me) in Key West. I have produced this more times than I can count both ashore and afloat and it’s a crowd pleaser every time!

To serve 4 generously.

1/3 of a pound of smoked bacon rendered at medium high. Reserve cooked bacon for garnish.

Leave just enough rendered fat to coat the pan and add one large finely chopped onion, a couple of chopped garlic cloves and cook until just softened.

Add finely chopped pimento- in your grocery in large jars packed in brine or oil – about half the volume of the onions. (If you are really ambitious, roast your own red peppers.)

Heat all of this together then add a one pound bag of frozen corn and mix that in until its heated through.

At this point add a rounded tablespoon of chicken base and mix it through. It will melt very quickly. Add a pint of half-and-half plus a pint of whole milk and bring this up to just a simmer and add two to three medium potatoes, cubed.

Add the spices: Black pepper and celery salt; about 1/2 teaspoon ground cumin and a 1/4 teaspoon of nutmeg.

Simmer uncovered, stirring now and then (do not allow to boil) until taters are fork tender – about 20 minutes – taste and adjust seasonings.

Serve with crumbled bacon on top and enjoy!

The product is very hefty, more stew-like than soup, just the thing after a wet slog to windward!

If you really want to do this with style and the budget permits, just at the last add three cans of lump crabmeat to this and heat them with the rest. Heaven – pure heaven!

All the best, Capt. "Curly"

Fish/Seafood Chowder

Posted by jerseyjan at recipegoldmine.com 7/1/01 6:21:46 pm

Just got back from southern Maine…the coastal region, and had lots of lobsta rolls and chowder. Wonderful place!

1 pound fresh cod or haddock or mixture of fish,
    shrimp (peeled and deveined), scallops, lobster
2 potatoes, peeled and sliced
Few chopped celery leaves
1 bay leaf
1 1/4 teaspoons salt
2 whole cloves
1 clove garlic, peeled and crushed
2 small onions, sliced
1/4 cup butter
1/2 teaspoon fresh dill weed
1/8 teaspoon white pepper
1 cup boiling water
1 can skimmed evaporated milk

Put all ingredients except milk into a 2-quart casserole dish. Cover and bake at 375 degrees F for 1 hour.

Heat milk to scalding and add to chowder. Stir to break up fish/seafood. Garnish with fresh parsley.

Fish Chowder

1 1/2 cups diced raw fish of choice
2 cups sliced potatoes
1 cup finely chopped onions
1/4 pound salt pork
1/2 tablespoon salt
2 cups boiling water
1 cup milk
Pepper, to taste

Add diced fish, potatoes and onions to pork. Add salt and water. Simmer for 30 minutes. Add milk and simmer 8 minutes. Pepper to taste.

Bacon Corn Chowder

Posted by JBic at recipegoldmine.com May 8, 2001

6 strips bacon, diced
3/4 cup diced celery
1 small onion, diced
1 cup diced uncooked potato
1 cup water
1 cup milk
1 (14 3/4 ounce) can cream style corn
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

In saucepan, cook the bacon, celery and onion over medium heat until the bacon is cooked. Drain. Add the potato and water. Cover and simmer 20 minutes or until the potato is tender. Stir in corn, milk and seasonings. Heat through but do not boil.