OYSTER CORN CHOWDER
-Lewy Olfson, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.
Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
NEW ENGLAND CORN CHOWDER
While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.
Provided by John Mitzewich
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
- Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
NEW ENGLAND CHICKEN CORN CHOWDER
Make and share this New England Chicken Corn Chowder recipe from Food.com.
Provided by jkoch960
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
- Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
- Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
- Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
- *Cook time does not include the time to cook the chicken.
Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7
BEST NEW ENGLAND CORN CHOWDA (CHOWDER)
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
Provided by Jennifer Michele
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS
I revised an Oyster Chowder recipe given to me by a friend and came up with this hearty Oyster Chowder with Rivels (small dumplings). It's quick and easy to make and very filling. Please note: the quantity of the ingredients is an approximation because I don't normally measure ingredients when I cook.
Provided by Crafty Lady 13
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
- As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
- Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.
Nutrition Facts : Calories 578.3, Fat 23.9, SaturatedFat 13.7, Cholesterol 163.1, Sodium 481.8, Carbohydrate 65.4, Fiber 4.3, Sugar 2.2, Protein 25.9
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OUR BEST CHOWDER RECIPES - FOOD & WINE
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Estimated Reading Time 6 mins
- PEI-Style Smoky Clam Chowder. Finnan haddie, or cold-smoked cured haddock, gives this brothy chowder a deep, clean, smoky foundation that highlights sweet clams without overwhelming them.
- Shrimp and Corn Chowder. In 2018, Food & Wine named this recipe one of our 40 best. Chef and author Maricel Presilla's fantastic coastal Ecuadoran shrimp chowder is made with grated plantain, which gives the soup a wonderfully light and creamy body.
- Smoked Fish Chowder. Any local smoked fish, from haddock to trout, works well in this creamy chowder studded with corn kernels and tender chunks of potato.
- Corn Chowder with Bacon and Sea Scallops. Look for sugar-cured bacon, which is smoky and sweet but mild enough not to overpower the other flavors here. The scallops are cooked in the reserved bacon fat for an extra layer of deliciousness, and Tabasco gives the soup just a tinge of heat.
- Curry-Coconut Clam Chowder, Papi-Style. One of Roi Choi's first chef jobs was at a Los Angeles country club where he made New England clam chowder every Friday.
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