Tecate Potato Chowder Food

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

SWEET POTATO CHOWDER

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

POTATO CHOWDER

Steps:

• Melt butter in large sauce pan.
• Sauté carrots and onion until soft, not brown.
• Stir in potatoes, broth, salt and pepper.
• Bring to a boil, simmer 10 minutes or until potatoes are tender.
• Stir in cream and heat through.
• Thicken with flour water.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

BACON, CHEESE & POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan. Stir in potatoes.
• Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
• Serve topped with cheese, bacon and onions.

POTATO SEAFOOD CHOWDER

Steps:

• Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
• Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

POTATO CHOWDER

Steps:

• Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.

POTATO AND SEA FOOD CHOWDER

Steps:

• Melt butter and add flour. Mix well and slowly add fish stock, mixing regularly to prevent clumping. Bring to a boil. Season to taste with salt and pepper. Let simmer for 5 minutes and set aside.Peel potatoes and cut into to 2 cm (approx. 1 inch) cubes. Boil in salted water until tender. Drain and set aside.Melt butter and fry, but don't brown, onion and celery for 4 to 5 minutes. Add lobster meat, shrimp, and salmon cut into 2 cm (approx 1 in.) pieces. Cook for 3 minutes.Add potatoes and seafood to stock mixture, add then add cream. Check seasoning. Serve sprinkled with chives in soup bowls.

CHICKEN AND POTATO CHOWDER

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
• Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
• Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.