Aunt Pegs Chowder Food

AUNT PEG'S CHOWDER

Aunt Peg's Chowder image

A rich and creamy vegetable soup that is delicious with warm French bread.

Provided by MACKENZ

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, sliced
¼ pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
¾ cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup grated Romano cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 15.1 g, Cholesterol 61.1 mg, Fat 21.4 g, Fiber 2.8 g, Protein 8.7 g, SaturatedFat 12.1 g, Sodium 389.1 mg, Sugar 2.7 g

SPRING PEA FISH CHOWDER

Spring Pea Fish Chowder image

Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.

Provided by Anna Stockwell

Categories Chowder Leek Potato Clam Fish Halibut Cod Milk/Cream Pea Lemon Juice Lemon Basil Spring Quick & Easy One-Pot Meal Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 leeks, white and pale green parts only, tough outer layer removed
2 Tbsp. extra-virgin olive oil
1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, plus more
1 cup pure clam juice
2 bay leaves
1 lb. skinless halibut or cod fillet, cut into 2x1" pieces
1 cup heavy cream
1 (10-oz.) bag frozen sweet peas, thawed
1 Tbsp. fresh lemon juice
Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)

Steps:

Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

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