Tag: chowder

  • Sausage Chowder

    Ingredients

    1/2 pound sausage
    1/4 cup chopped onion
    1/4 cup chopped celery
    3 cups water
    2 medium red potatoes, cut into 1/2-inch cubes
    2 teaspoons chicken bouillon granules
    1 cup frozen corn
    3 tablespoons butter
    1/4 cup all-purpose flour
    1/8 teaspoon pepper
    1-1/2 cups 2% milk

    Instructions

    1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
    2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
    3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

    From Taste of Home.

  • Crab & Corn Chowder

    Ingredients

    • 3 slices bacon
    • 1 large leek
    • 1/2 cup dry white wine
    • 2 cups chicken stock
    • 2 cups water
    • 1 cup frozen corn
    • 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
    • 1/2 teaspoon salt
    • 1/4 cup whipping cream
    • 8 ounces Dungeness crab meat, cooked and shelled

    Instructions

    1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
    2. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
    3. Add wine and boil until almost evaporated.
    4. Add chicken stock, water, corn, potatoes, and salt.
    5. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
    6. Stir whipping cream into chowder.
    7. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.

    Serve with cilantro purée.

    Adapted from Sunset Magazine.