Chowders

Bacon-Cheddar Cauliflower Chowder

8 strips bacon 1 stalk celery, finely chopped 2 tablespoons minced fresh garlic 5 cups finely chopped cauliflower 2 tablespoons water 1 teaspoon onion powder 2 cups milk 2 cups chicken broth, divided 3 dashes hot sauce, or to taste (Optional) 2 tablespoons flour 2 cups shredded sharp Cheddar cheese salt and ground black pepper to taste

Bermuda Fish Chowder

2 tablespoons vegetable oil 3 stalks celery, chopped 2 carrots, chopped 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 3 tablespoons tomato paste 4 cups clam juice 2 potatoes, peeled and cubed 1 (14.5 ounce) can peeled and diced tomatoes 2 tablespoons Worcestershire sauce 1 jalapeno pepper, seeded and minced 1 teaspoon ground black pepper 1 bay leaf 1 pound red snapper fillets, cut into 1 inch pieces

Bab’s New England Seafood Chowder

3 tablespoons butter 2 slices bacon, cut into small pieces 1 large sweet onion (such as Vidalia®), diced 4 celery ribs, diced 2 cloves garlic, minced 1 tablespoon dried thyme 1 tablespoon ground black pepper 1 tablespoon seafood seasoning (such as Old Bay®) 1 tablespoon smoked paprika 1 cup all-purpose flour 2 cups diced new potatoes 1 quart seafood stock 2 bay leaves 2 (12 fluid ounce) cans evaporated milk 2 pounds cod fillets, cut into chunks 1 pound bay scallops 1 pound chopped fresh clam meat 1 pound peeled and deveined shrimp ½ cup chopped fresh parsley

Cajun Scallop Chowder

Cajun Scallop Chowder

1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper) 2 tablespoons butter ¾ cup chopped onion 1 clove garlic, minced 1 (4 ounce) package sliced fresh mushrooms 1 tablespoon Cajun seasoning 2 tablespoons all-purpose flour 1 ½ cups milk 1 pound scallops – rinsed, drained, and cut in half 1 teaspoon salt ⅛ teaspoon ground black pepper

California Clam Chowder

California Clam Chowder

6 slices bacon, or more to taste 2 cups diced red potatoes, or more to taste 1 cup diced celery 1 cup minced yellow onion 1 teaspoon salt ½ teaspoon seafood seasoning (such as Old Bay®) ½ teaspoon garlic salt ½ teaspoon onion powder ½ teaspoon thyme white pepper to taste ½ cup butter ½ cup cornstarch 2 cups half-and-half 2 cups 2% milk 4 (6.5 ounce) cans minced clams, undrained, or more to taste 1 ½ tablespoons red wine vinegar

Andouille Sausage And Corn Chowder

Andouille Sausage and Corn Chowder

2 tablespoons olive oil 1 cup coarsely chopped onion ½ cup diced celery ¾ cup chopped green bell pepper ¾ cup chopped red bell pepper 2 cloves garlic, minced ½ teaspoon cayenne pepper 1 pound andouille sausage, diced 3 cups frozen corn kernels, thawed 2 bay leaves 2 teaspoons dried thyme 6 cups low-sodium chicken broth 3 Yukon Gold potatoes, cut into 1/2-inch cubes 1 cup heavy cream salt and ground black pepper to taste ½ cup chopped cilantro

Vegan Corn Chowder

Vegan Corn Chowder

3 stalks celery, chopped 1 clove garlic, finely chopped 2 cups water 2 cubes vegetable bouillon 2 cups soy milk 2 cups diced potatoes 1 medium onion, chopped 2 (19 ounce) cans cream-style corn 1 (12 ounce) can whole kernel corn, drained 1 teaspoon dried parsley ½ teaspoon paprika ground black pepper to taste

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