aste.
NOTE: The original recipe called for Monterey Jack cheese
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
Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
cup of the corn chowder along side each line of