SOUTHERN CHOWDER
Make and share this Southern Chowder recipe from Food.com.
Provided by slr0509
Categories Chowders
Time 30m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion over medium heat.
- drain and add potatoe's water, salt and pepper. bring to a boil. reduce heat and and simmer for 15-20 minutes until potatoes are tender.
- stir in half and half, corn and parsley. slowly add sour cream.
Nutrition Facts : Calories 267.3, Fat 4.6, SaturatedFat 1.9, Cholesterol 24.4, Sodium 98.1, Carbohydrate 44.9, Fiber 4.9, Sugar 6.2, Protein 13.1
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHERN STYLE CORN CHOWDER
This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.
Provided by Leslie in Texas
Categories Chowders
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
- Add 2 tablespoons of butter to skillet and let melt.
- Increase heat to medium, add onion and saute until pale golden but not browned.
- Add green pepper and saute briefly until just tender but still bright green;remove from heat.
- Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
- Combine milk and cream in large saucepan and heat slowly.
- When hot, add remaining ingredients except butter and bacon.
- Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
- Soup may be prepared to this point, covered and stored overnight in refrigerator.
- Just before serving, reheat soup gently.
- Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
- Pass bacon separately to garnish each serving.
Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2
SEAFOOD CHOWDER
Mr.D's chowda, my brother in law born in the south and myself a new englander, this was created for him without losing the new england flavor.
Provided by EdandTheresa
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a soup pot, render the salt pork until just crisp, remove and discard.
- cook the onion, celery, and carrots in the pork fat until tender.
- add the potatoes, okra, corn, clams+juice, and fish.
- cover with milk and heavy cream.
- add basil, old bay, salt&pepper.
- bring to boil and let simmer until potatoes are soft.
- add chopped parsley.
Nutrition Facts : Calories 1192.8, Fat 83.4, SaturatedFat 42.1, Cholesterol 281.8, Sodium 681.5, Carbohydrate 74, Fiber 9.3, Sugar 7.7, Protein 41.1
CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER
After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with.
Provided by MC Baker
Categories Chowders
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
- Pour off as much fat as you like and add butter or olive oil.
- In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
- Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
- Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
- Add garlic to onion mixture and cook for a few more minutes.
- Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
- Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
- Mix in corn and cook until corn is warmed.
- Add seafood mixture to pot and mix in lightly.
- Add cream and cheese and mix in until just smooth.
- At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
- This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
- You can remove the ham hock, or pull some of the meat off of it and add it inches.
- Serving it up with some crusty bread was perfect!
Nutrition Facts : Calories 395.6, Fat 17.4, SaturatedFat 9.4, Cholesterol 128.1, Sodium 721.7, Carbohydrate 33.6, Fiber 5.3, Sugar 3.4, Protein 28.8
SOUTHERN CORN CHOWDER
From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery.
Provided by True Texas
Categories Stew
Time 35m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and celery in butter in saucepan for several minutes or until limp.
- Stir in flour.
- Cook for 1 minute, stirring constantly.
- Blend in milk.
- Cook until mixture thickens, stirring constantly.
- Add celery, sugar, salt, white pepper and corn.
- Simmer covered over low heat for about 10 - 15 minutes.
- Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
- Add parsley.
- Heat to serving temperature. Do not boil.
- Sprinkle with bacon; garnish with celery leaves.
Nutrition Facts : Calories 606.6, Fat 35.1, SaturatedFat 17, Cholesterol 222.3, Sodium 1652.4, Carbohydrate 55.1, Fiber 5.1, Sugar 9.5, Protein 23.6
SOUTHERN CLAM CHOWDER
Steps:
- Cook bacon in a Dutch oven till crisp. Remove bacon, and cook onion in drippings till limp.
- Return bacon to pot with clams and juice, potatoes, salt, and pepper. Cover and simmer till potatoes are tender.
- Dissolve cornstarch in a little of the cold milk and add to pot with remaining ingredients. Cook over low heat till chowder is thickened and steamy hot. Don't let it come back to a boil. Serve with oyster crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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