CHOWDERS

[DebMD (banned)]

CLAM
Ingredients

* 5 cups clam juice
* 1 pound potatoes, diced
* 5 slices bacon, 1/2-inch dice
* 1 small yellow onion, diced
* 3 bay leaves
* 1 tablespoon freshly chopped thyme leaves
* 1/2 stick butter
* 1/2 cup all-purpose flour
* 2 cups half and half
* 2 pounds fresh or frozen clams, diced
* 2 tablespoons freshly chopped parsley leaves
* Kosher salt and white pepper

Directions

Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.

To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.

Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers

[shanendoah]

Chicken Corn Chowder


Ingredients:

12 cups stock

3 pounds russet potatoes cubed

3 pounds gold potatoes cubed

4 ounces port fatback (or salt belly, in truth bacon would work)

2 pounds chicken (shredded)

2 pounds frozen corn (can also be fresh, canned, or creamed)

1 large Onion

Pepper (diced) (meaning some sort of chile pepper, based on your desired level of heat)

2 bell peppers diced (optional)

Leeks (optional)



Directions:
In a stock pot, render the fatback, heating it enough to reduce the fat
In that same pot, saute onions and leeks, then remove them from the pan
In a separate pan, cook chicken on a high enough heat in order to shread it
If using fatback or salt belly, remove big pieces from the stock pot. If using bacon, just break it up and leave in
Add stock, russet potatos, chicken, onions and pepper to the stock pot.
Bring to a boil and then reduce heat to just below a simmer. Cook for at least 1 hour (can cook longer if needed)
Add corn, gold potatos, and bell pepper.
Bring to a boil then reduce heat to a simmer for 30 minutes.
Remove 4 cups and blend, then reintegrate and serve.

We serve this with some shredded cheddar cheese over it or add oyster crackers. It's also really good with a dob of sour cream.
If you don't add something to it, you will probably want to add a pinch of salt.

[femmefatale]

These recipes sound really good! I actually make a great Vegetable beef soup. I like to think of it as comfort food. My sister makes a great taco soup as well. Very taste. I will need to try some of these recipes out.

[Anne_in_VA]

Anyone have a good recipe for lobster chowder?