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
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
- 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.
- 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.
- 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
- In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
- Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
- Add wine and boil until almost evaporated.
- Add chicken stock, water, corn, potatoes, and salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
- Stir whipping cream into chowder.
- 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.
Prep time: 15 minutes
Cook time: 35 minutes
Yield: Serves 4
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1 tablespoon paprika
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
- 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
- 1 15-ounce can whole peeled tomatoes
- 4 cups chicken stock
- Freshly ground black pepper
- Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
- Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
- Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
- Sprinkle with freshly ground black pepper to serve.
Adapted from Simply Recipes.