Chunky Vegetable Clam Chowder Food

CHUNKY VEGETABLE CHOWDER

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
• Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).

CHUNKY MANHATTAN CLAM CHOWDER

Steps:

• 1. Cook bacon in a 4 quart Dutch oven over medium high heat until crispy. Remove bacon from Dutch oven and set aside.
• 2. In the same Dutch oven, with the rendered bacon fat, add 2 tablespoons of the oil from the can of white clam sauce.
• 3. Add the onion, celery and carrots and cook for 4-5 minutes, stirring often, until crisp tender.
• 4. Add the diced tomatoes, tomato sauce, diced potatoes, clam sauce (Before adding, remove as much of the olive oil that is left floating on top as you can.), V-8 juice, water, clam juice and reserved cooked bacon.
• 5. Mix well and cook for 5-6 minutes or until heated through. Add the clam base and clams and cook an additional 5 minutes, stirring often to make sure clam base has "dissolved".
• 6. Just before serving, mix in the dried parsley flakes.

CHUNKY VEGETABLE CLAM CHOWDER

Steps:

• In a large pot add bacon (I cut into bite size pieces) saute lightly.
• Add in onions (and the celery which is optional) and saute briefly.
• Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
• Add in the milk, clams and chopped parsley stirring frequently until heated through.
• You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
• This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.

VEGETABLE CHOWDER

Steps:

• In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
• Simmer 20 minutes or until vegetables are tender.
• In a large saucepan melt butter.
• Stir in flour and cook for 2-3 minutes until nice and bubbly.
• Whisk in milk; bring to a boil.
• Add this to the vegetable-water mixture in soup kettle.
• Bring all to a simmer and add ham and shredded cheese.
• Bring to a simmer again and cook until cheese is melted and all is heated through.
• Serve and ENJOY!

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.