View allAll Photos Tagged chowder
Danbo and Domo are thrilled to see a clam chowder in San Francisco.
ダンボーくんとどーもくんはクラムチャウダーを目の前にして興奮気味です。
[ Nikon D5200, Sigma 18-35mm f/1.8 DC HSM, 19mm, f/4.5, 1/80sec, ISO400, Lightroom 5 ]
Clam Chowder for dinner and its raining outside. 'nuff said.
Tamron SP AF 17-50mm f/2.8 XR
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Hadley won’t even eat salad right now cause it is so cold here in Texas. So fixing a pot of crab and corn chowder seemed like a good, warm option as the ice continues to accumulate. ODC: food
We make it with ground turkey, potato's, tomato's, carrots, celery, rice, water, a dash of salt & pepper. Great slow day for a slow cooker meal
Added to MSH: Monthly Scavenger Hunt - 12. I Made This
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.
A wooden bowl of fresh corn chowder with toast.
Recipe and Blog Post: Shoot To Cook: Fresh Corn Chowder
SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru
Serves: 6-8 (2 quarts)
Ingredients
1- ½ lbboneless skinless chicken breasts
½cupchopped onion
1 to 2clovesgarlic, minced
3Tbsbutter
2cubeschicken bouillon
1cup hot water
1tspground cumin
2cuphalf-and-half cream (I used 1c milk and 1c pureed cauliflower)
2cshredded Monterey Jack or Cheddar cheese (I used 4oz MJack)
1can (16 oz.)cream-style corn
1can (16 oz.)regular corn (I used 2 cups frozen corn)
1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen Big Jims)
1tsp+hot pepper sauce
2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)
Fresh cilantro or parsley, optional
Directions
Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately. Garnish with cilantro or parsley if desired
No. Thank you. I'm...err...allergic. Yeah, that's it! Allergic.
Tuna Chowder brought to you by the 1958 edition of Good Housekeeping's Fish and Shellfish book.
Should anyone wish to make husbands and children cry at the dinner table, here is the recipe:
TUNA CHOWDER
2 cans solid pack tuna (2 cups)
4 medium onions, sliced
5 medium potatoes, sliced, pared
3 1/2 teasp. salt
1/8 teasp. pepper
3 cups water
1 qt. milk
1 pkg frozen corn, thawed
2 tablesp. butter or margarine
Dill sprigs
Drain oil from tuna into Dutch oven or large kettle. Saute onions in oil till golden, stirring often. Add potatoes, salt, pepper, water; cover; cook 15 min., or until tender. Add milk, corn, and tuna broken in large pieces. Heat. Float butter, dill, on top.
Makes 6 to 8 servings.
Heebie Jeebies. I has them.