Trader Joes Corn Chowder Food

TRADER JOE'S CORN CHOWDER

Trader Joe's Corn Chowder image

Make and share this Trader Joe's Corn Chowder recipe from Food.com.

Provided by schase02

Categories Chowders

Time 25m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups corn (canned or frozen)
1 large onion, chopped
2 tablespoons olive oil
1/4 cup flour
2 chicken broth
2 cups milk
1 russet potato, large, peeled & diced
1 cup frozen cooked shrimp, thawed
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
shredded cheddar cheese (optional)
chili powder (optional)

Steps:

Heat olive oil in soup pot over medium-high heat. Add onion and sauté until soft - about 5 minutes.
Add flour and cook for 1 minute. Whisk in broth and milk. Add corn and diced potato. Bring to a boil, reduce heat, and simmer for 10 minutes until potato is cooked and soup is thick.
Add shrimp, thyme, salt and pepper. Heat through and serve. Garnish with cheese and chili powder if desired.

JOE'S STONE CRAB MANHATTAN CLAM CHOWDER RECIPE

Joe's Stone Crab Manhattan Clam Chowder Recipe image

Make our Joe's Stone Crab Manhattan Clam Chowder Recipe at home. With our Secret Restaurant Recipe your Manhattan Clam Chowder will taste just like Joe's Stone Crab.

Provided by Mark

Categories Lunch Soup

Time 2h45m

Number Of Ingredients 16

Ingredients

4 ounces Salt Pork (cut in 3/4-inch pieces)
2 Onions (peeled and chopped coarse)
3 medium Carrots (chopped)
2 Ribs Celery (trimmed and chopped)
2 cloves Garlic (minced)
1 1/2 pounds chopped Clams (with their Liquid)
Two 3-ounce bottles Clam Juice
Three 14-ounce cans Tomatoes (with Liquid)
1/4 cup Tomato Paste
1/3 cup Ketchup
1 tablespoon Kitchen Bouquet Seasoning Sauce
2 teaspoon dried Thyme
Salt and freshly ground Black Pepper (to taste)
3/4 pound Potatoes (peeled, cut in eights lengthwise and sliced)
1/2 small Green Pepper (seeded and chopped)
3 tablespoons Flour mixed with 3 tablespoons Cold Water (to thicken soup)

Steps:

Place a large kettle, pot or dutch oven over low heat.
Add salt pork. Brown salt pork, stirring, until golden, about 20 minutes.
Remove pork to a plate. Set aside briefly.
Pour grease into a heat-proof measuring cup. Pour 2 tablespoons back into kettle. Discard the excess or keep for another use.
Put cooked salt pork back in kettle.
Add onions, carrots and celery. Increase heat to medium low and cook, stirring occasionally, until they begin to soften and become fragrant, about 10 minutes.
Add garlic. Cook, stirring, for 2 minutes longer.
Drain clams, reserving their liquid. Set clams aside.
Place clam juice in a large bowl or pitcher. Add bottled clam juice and the liquid from the canned tomatoes.
Measure clam/tomato liquid. Add enough cold water, if needed, to make a total of 7 cups.
Add this liquid and the tomatoes to the vegetables. Stir to break up the tomatoes.
Stir in the tomato paste, ketchup, Kitchen Bouquet and a pinch of salt and pepper. Simmer, uncovered, for 45 minutes.
Add potatoes. Simmer, uncovered, until the potatoes are tender, about 25 minutes longer.
Add reserved chopped clams and the green pepper to the soup. Simmer 5 minutes longer. Stir the flour and cold water mixture into the simmering soup. Simmer 2 minutes longer.
Taste. Adjust salt and pepper, if needed.
Serve hot.

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