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- Herausgeber: Kelly Johnson
- Kategorie: Lebensstil
- Sprache: Englisch
- Embark on a gastronomic adventure with "40 Chowder Recipes for Home," a delightful cookbook that celebrates the rich and comforting world of chowders. From the shores of New England to international inspirations, this collection of mouthwatering recipes is a tribute to the heartiness and versatility of chowder.
Discover over 40 recipes that showcase the art of crafting soul-satisfying bowls of goodness. Whether you're a seafood enthusiast, a vegetarian at heart, or looking for globally-inspired flavors, "40 Chowder Recipes for Home" has a recipe to suit every palate.
Inside, you'll find: - Classic New England Clam Chowder
- Cajun Shrimp and Sausage Chowder
- Smoky Corn and Potato Chowder
- Tomato Basil Chowder
- And much more!
- Each recipe is thoughtfully curated with step-by-step instructions and helpful tips to guide you through the chowder-making process. Dive into a world of flavors, textures, and aromas that will warm your soul and tantalize your taste buds.
Whether you're an experienced home chef or just starting your culinary journey, "40 Chowder Recipes for Home" is your passport to creating memorable and delicious chowders for any occasion. Bring the comforting warmth of chowder to your kitchen and share the love with friends and family.
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Veröffentlichungsjahr: 2024
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40 Chowder
Recipes for Home
By: Kelly Johnson
Table of Contents
● New England Clam Chowder
● Corn Chowder with Bacon
● Potato and Leek Chowder
● Salmon Chowder
● Sweet Potato and Corn Chowder
● Chicken and Corn Chowder
● Roasted Red Pepper and Corn Chowder
● Manhattan Clam Chowder
● Crab and Corn Chowder
● Shrimp and Bacon Chowder
● Lobster Corn Chowder
● Smoky Corn and Potato Chowder
● Vegetable Chowder
● Cheesy Broccoli Chowder
● Roasted Butternut Squash Chowder
● Chicken and Wild Rice Chowder
● Cajun Shrimp and Sausage Chowder
● Spicy Southwest Corn Chowder
● Chipotle Chicken Chowder
● Tomato Basil Chowder
● Thai Coconut Seafood Chowder
● Mushroom and Brie Chowder
● Spinach and Artichoke Chowder
● Italian Sausage and Kale Chowder
● Black Bean and Chorizo Chowder
● Turkey and Sweet Potato Chowder
● White Bean and Escarole Chowder
● Pumpkin and Sage Chowder
● Chicken Tortilla Chowder
● Greek Lemon Chicken Chowder
● Curry Lentil Chowder
● Jalapeño Popper Corn Chowder
● Clam and Bacon Chowder
● Creamy Asparagus and Ham Chowder
● Spinach and White Bean Chowder
● Chicken and Poblano Chowder
● Apple and Cheddar Chowder
● Smoked Salmon Chowder
● Ham and Potato Chowder
● Creamy Cauliflower Chowder
New England Clam Chowder
Ingredients:
● 6 slices bacon, chopped
● 1 onion, finely chopped
● 2 celery stalks, diced
● 3 tablespoons all-purpose flour
● 3 cups potatoes, peeled and diced
● 2 cups chicken broth
● 2 cups clam juice
● 1 bay leaf
● 1 teaspoon dried thyme
● 1/2 teaspoon ground black pepper
● 2 cups heavy cream
● 2 cans (10 ounces each) chopped clams, undrained
● Salt, to taste
● Fresh parsley, chopped, for garnish
● Oyster crackers, for serving (optional)
Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove some bacon bits for garnish and leave some in the pot for flavor.
Add finely chopped onion and diced celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Sprinkle flour over the vegetables and bacon, stirring constantly, for 2-3 minutes to make a roux.
Add diced potatoes, chicken broth, clam juice, bay leaf, dried thyme, and ground black pepper to the pot. Stir well to combine.
Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20
minutes.
Stir in the heavy cream and chopped clams with their juice. Simmer for an additional 5-10 minutes.
Season the New England Clam Chowder with salt to taste. Keep in mind that clams and bacon are already salty, so adjust accordingly.
Remove the bay leaf from the chowder.
Ladle the chowder into bowls.
Garnish each bowl with the reserved bacon bits and chopped fresh parsley.
Serve hot, optionally with oyster crackers on the side.
Enjoy this classic and hearty New England Clam Chowder!
This rich and creamy clam chowder captures the essence of New England's comfort food tradition.
Corn Chowder with Bacon
Ingredients:
● 6 slices bacon, chopped
● 1 onion, finely chopped
● 2 celery stalks, diced
● 1 red bell pepper, diced
● 3 tablespoons all-purpose flour
● 4 cups frozen corn kernels
● 4 cups chicken broth
● 2 large potatoes, peeled and diced
● 1 bay leaf
● 1 teaspoon dried thyme
● 1/2 teaspoon smoked paprika
● Salt and black pepper to taste
● 2 cups milk
● 1 cup heavy cream
● Fresh chives, chopped, for garnish
● Shredded cheddar cheese, for garnish (optional) Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove some bacon bits for garnish and leave some in the pot for flavor.
Add finely chopped onion, diced celery, and diced red bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
Sprinkle flour over the vegetables and bacon, stirring constantly, for 2-3 minutes to make a roux.
Add frozen corn kernels, chicken broth, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20
minutes.
Stir in milk and heavy cream. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
Adjust the seasoning with salt and black pepper if needed.
Remove the bay leaf from the chowder.
Ladle the Corn Chowder with Bacon into bowls.
Garnish each bowl with the reserved bacon bits, chopped fresh chives, and shredded cheddar cheese if desired.
Serve hot and enjoy this creamy and flavorful Corn Chowder with Bacon!
This comforting chowder combines the sweetness of corn with the savory goodness of bacon, creating a delightful bowl of warmth.
Potato and Leek Chowder
Ingredients:
● 4 tablespoons unsalted butter
● 3 leeks, white and light green parts, thinly sliced
● 4 potatoes, peeled and diced
● 1 onion, finely chopped
● 2 cloves garlic, minced
● 4 cups vegetable broth
● 1 bay leaf
● 1 teaspoon dried thyme
● Salt and black pepper to taste
● 2 cups whole milk
● 1 cup heavy cream
● Chives, chopped, for garnish
● Grated cheddar cheese, for garnish (optional) Instructions:
In a large pot, melt the butter over medium heat. Add the sliced leeks, diced potatoes, finely chopped onion, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
Pour in the vegetable broth, add the bay leaf, dried thyme, salt, and black pepper to taste. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook until the potatoes are tender, about 15-20 minutes.
Remove the bay leaf from the pot.
Using an immersion blender, blend a portion of the chowder to reach your desired consistency. You can also transfer a portion to a blender and blend, then return it to the pot.
Stir in the whole milk and heavy cream. Simmer for an additional 5-10 minutes to heat through.
Adjust the seasoning with salt and black pepper if needed.
Ladle the Potato and Leek Chowder into bowls.
Garnish each bowl with chopped chives and grated cheddar cheese if desired.
Serve hot and enjoy this comforting Potato and Leek Chowder!
