p to a simmer until chowder flavors combine, about 5 minutes
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.
aste.
NOTE: The original recipe called for Monterey Jack cheese
ac Style:\" If desired, this recipe can be used for larger
f meat).
Remove the chowder from the heat, stir in
or until mixture reaches a chowder-like consistency. Add sriracha sauce
efrigerate.
For the Clam Chowder:.
In a heavy-bottomed
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
1/2 cups.
Chowder - In a large, shallow glass
read in bowl, then add chowder.
Fresh cut corn makes this recipe even better. Use about 2
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
and the New England clam chowder and blend well. Add the
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Put potatoes and onions in a 4-quart soup pot.
Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper).
Bring to a boil and simmer 15 minutes until potatoes and onions are cooked.
Add minced clams and chowder, stirring well over medium or low heat.
Add both milks.
Again, season to taste. Bring just to a boil and simmer at least 15 minutes.
Add butter. Do not let boil.
Can be done a day before.
Yield:
8.
round beef, 1/2 can chowder, onion, eggs, celery, bread crumbs
s incorporated into the chowder.) Reheat the chowder slowly so the cream
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
o use.
To prepare chowder: In another 3-quart stockpot
immer for 15 minutes/.
CHOWDER:.
Cook the bacon in