Texas Chowder Food

TEXAS COUNTRY CLUB CORN CHOWDER

Steps:

• Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
• In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
• Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
• Salt and pepper to taste.

TEXAS CORN CHOWDER

Steps:

• Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
• Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
• Add the bacon and chicken to the pot, mix in and heat through.
• When serving take each serving and top with some of the cheese and chopped onion.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.

TEXAS CHOWDER

Steps:

• Over medium heat: Saute the onions, garlic, peppers, celery in the butter and olive oil for about 2 minutes.
• Add tomatoes,broth, and spices and bring to a simmer
• Add chicken and simmer for about 30-45 minutes or until chicken is done and spices marry with vegetables.
• Add potatoes and corn and cook for about 15 minutes longer or until potatoes are done.
• Add Milk and return to simmer
• Melt cream cheese in microwave and add to soup stirring constantly to keep from separating.
• Add Cheese Whiz and stir to melt.
• Return to a simmer and take out a ladle of the broth and mix with corn starch and return to pan. Cook for about 5 more minutes and then enjoy!
• Serve with a dollop of sour cream and your favorite corn chips.