View allAll Photos Tagged chowder
Cheryl McIlroy, frottoir.
10th Bristol Cajun & Zydeco Festival, Saturday afternoon, 19 October 2013.
> Perfect for: Cool evening suppers, fall festivals, school fund-raisers.
> Make and take: Cook it on the stovetop in a stockpot; cover and carry. Be sure to pack your ladle and some disposable bowls.
> Made famous by: Marist School's Holiday Traditions volunteers. "For the last 25 years, Marist moms (and probably a few dads) have been cooking up batches of the chowder and serving it to hundreds of patrons who attend the festival each year, " said Tee Barnes of Atlanta, mother of Marist students past and present. "Without fail, the school receives numerous phone calls from patrons asking for the chowder recipe." A version is also posted on the school's Web site.
I used this recipe, more or less: www.recipesource.com/soups/soups/16/rec1613.html only I doubled the water, canned tuna and the celery amounts (and the paprika and a dash more salt) and used a can of cream of mushroom because I don't have any cream of celery. I would suggest heating the can of creamed soup in another pot if you can stand the extra washing, in order to avoid the small chunks of cream here and there.
You can't and you mustn't avoid the seafood in Auckland. They know they get great fresh produce and they use it well.
On a sunny but cold day in New Zealand's capital, I tried this seafood chowder. I can't remember the name of the cafe but it was near the Maritime Museum in the Viaduct. That giant thing with a mussel and prawn stuck in it, is bread soaked in chowder.
It was delicious!
This hearty chowder is chock full of chunky potatoes, turkey and corn in a creamy broth.
Makes 5 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
2 cups water
4 medium red potatoes, cut in 1/2-inch cubes (about 2 cups)
2 cups milk
1 package McCormick® Original Country Gravy Mix
2 cups cubed cooked turkey
1 can (8 3/4 ounces) whole kernel corn, undrained
1 teaspoon McCormick® Sage, Rubbed
To view and print the full recipe, go here: www.mccormick.com/Recipes/Soups/Leftover-Turkey-Chowder.aspx
... for those of us who inhabit the other side of the tracks ...
I've often wondered - am I a white collar worker - since I am a business owner ??? Or am I a blue collar worker - since my work shirts are blue ??? Neither, I've decided I am a brown collar worker - because my white and blue collars get so darn dirty.
About todays midday feast - Yes, I would love a bit of clam chowder with my crackers ... and I did get out my finest linen for this picture ... and I sweet talked the lady at the corner convenience store out of a real spoon, no spork (spoon-fork combination) for me today.
First time to Chowder Bay. It is such a peaceful place and very photogenic. I hope to get back there soon.
Margarita flavored cupcakes decorated with hand cut and hand painted fondant toppers. These are for a friend who loves the cartoon "Chowder".
Hearty corn chowder full of sweetness of corn. Thickening with puree of canned corn and chicken stock is the secret from Cook's Country! Fresh corn kernels and corn cobs also pitch in. Onion, bacon, scallion, red potato, and half & half add heft and richness. It's hard to stop at one bowl!
Recipe from Cook's Country. Read more at Dessert By Candy.
This is amazing.... I did not have enough Clams, so I dug around the Freezer, and I find some Omasum Tripe(Beef)..... The result was just amazing
Made tonight for dinner with friends tomorrow.
recipe:
1/2 - 1 lb white fish (I get the chowder mix for cheap at the fish counter)
1/2 lb scallops
1/2 lb tiny shrimp
1/2 lb lump crab meat
1 stick unsalted butter
1 medium sweet onion
3 cans evaporated milk
1 1/2 red potatoes diced 3/4"
dash of Bell's seasoning
S & P to taste
Melt butter and add sliced onions in a good sized pot. Saute onions until translucent then remove them from the pot. Cut smaller and leave in if you like onions, I don't. Lightly saute cut up scallops until 1/2 done. Add milk, keep in medium heat until just starting to bubble. Stir often to keep from scorching. Add crab and shrimp, including the liquor. Heat through again. Remove from heat. Poach the fish until just done and add to the pot. Boil the potatoes until almost done and add to the pot.
Stir until all is combined, add salt and pepper and Bell's seasoning. Don't stir too much but, cut through the larger pieces of fish until they are bite sized, then stop. Leave until room temperature then refrigerate. When ready to eat, add a little white wine or sherry before reheating.