CREAMY CORN CHOWDER

Ingredients:

• 3 to 4 potatoes, pared
• Salt
• 1/4 c. butter or oleo
• 1 c. chopped celery
• 2 cans whole kernel corn, drained
• 1/2 tsp. whole basil
• 1/4 tsp. pepper
• 2 (13 oz.) cans evaporated milk
• Snipped parsley

Instructions:

• 1 Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups.
• 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes.
• 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil.
• 4. Garnish with parsley.

Makes 7 to 8 servings.

CLAM CHOWDER

Ingredients:

Finely dice: 1 med. or 2 sm. Potatoes 1 med. Onion

Instructions:

Cook in lightly-salted water (just enough to cover potatoes, onions) until soft. (Potato mixture can be mashed before adding clams, if desired.) Add 1 flat can of minced or chopped clams with liquid. Bring to boil. Add: Salt & pepper to taste

1 tbsp. butter

Add 1 can (14 ounce) evaporated milk (or evaporated skim milk) and HEAT BUT DON'T BOIL. Serve hot. Serves 2.

CLAM CHOWDER

Ingredients:

• 2 slices bacon
• 1 med. onion, chopped
• 2 med. potatoes, peeled and cubed
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 1/2 c. water
• 2 (10 oz.) cans clams
• 2 tbsp. butter
• 2 c. milk

Instructions:

Chop bacon; fry until almost crisp. Add onion; saute'. Add potatoes, salt, pepper and water. Cook for 10 minutes over medium heat. Drain clams, reserving liquid; chop clams. Add clams, clam liquid butter and milk to potato mixture. Heat to serve temperature, but do not boil.

Yield: 4 servings.

CLAM CHOWDER

Ingredients:

• 1 c. onion, finely chopped
• 1 c. celery, finely diced
• 2 c. potatoes, finely diced
• 2 cans (6 1/2 oz. each) chopped clams, undrained
• 3/4 c. butter or margarine
• 3/4 c. flour
• 1 qt. half and half
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

(Note: When in a hurry I have used a package of frozen O'Brien potatoes in place of vegetables.) Combine vegetables in small saucepan. Drain clams; pour juice over vegetables; add enough water to barely cover. Cook uncovered until tender about 15 minutes. In meantime, melt butter in large, heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat; cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.

CROCK POT MANHATTAN STYLE CLAM CHOWDER

Ingredients:

• 1/4 lb. diced bacon, fried & drained
• 1 lg. onion, diced
• 2 carrots, thinly sliced
• 3 stalks celery with leaves, thinly sliced
• 1 tbsp. fresh parsley (or dried)
• 1 lg. can tomatoes, broken up, with juice
• 1 1/2 tsp. salt
• Black pepper
• 1 bay leaf
• 1 tsp. thyme
• 3 potatoes, diced
• 2 or 3 cans clams with juice

Instructions:

Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.

RHODE ISLAND CLAM CHOWDER

Ingredients:

• 2 oz. salt pork, finely diced
• 1 med. onion, chopped
• 8 c. potatoes, peeled, diced OR red potatoes, diced with skins
• 2 c. minced clams with juice
• 12 - 14 med. size quahaugs, open and grind saving juice
• 32 oz. clam juice, from quahaugs and bottled
• 2 - 4 tbsp. chopped celery leaves
• 16 oz. can peeled chopped tomatoes with juice

Instructions:

Saute salt pork over medium heat until golden. Remove solid pieces. Add onion and cook until golden in salt pork oil. Cook potatoes in water until just tender in large soup pot. Add salt pork and onion. Add remaining ingredients and bring to simmer. Simmer for 30 minutes. Add salt and pepper to taste.

CORN CHOWDER A LA NEW ENGLAND

Ingredients:

• 1 reg. size can creamed corn
• 1 sm. can corn niblets
• 2 - 3 sm. pieces salt pork OR
• 1/8 lb. butter
• 2/3 c. chopped onions
• 3 - 4 c. homog. milk
• 1 1/2 - 2 med. sized potatoes

Instructions:

Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until

translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan.

Add creamed corn to onions and fat. Add corn niblets and warm milk. Drain diced potatoes and combine all in original

large aluminum pot. Salt and pepper to taste.

HAM & CORN CHOWDER

Ingredients:

• 2 tbsp. butter or margarine
• 2 c. frozen chopped onions
• 1 c. frozen chopped green bell pepper
• 1 lb. chunk fully cooked ham
• 1 lg. Russet (baking) potato
• 3 1/2 c. water
• 3 c. frozen corn kernels
• 1 chicken bouillon cube or 1 tsp.
• instant broth granules
• 13 round buttery crackers
• 1 c. milk

Instructions:

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes

until crisp-tender. Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water,

corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup

cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer.

Serves 6. Fairfield, California

FISH CHOWDER

Ingredients:

• 3 lg. potatoes, cubed
• 1 lg. onion, chopped
• 1 (16 oz.) can tomatoes, squeezed
• 1/2 green pepper, diced
• 3 lg. stems celery, cut in 1/2 inch pieces
• 2 tbsp. lemon juice
• 1 or 2 cloves garlic, pressed or chopped
• 2 tbsp. Worcestershire sauce
• 2 lbs. fish, cubed
• 2 tsp. salt
• 1/2 tsp. red pepper flakes
• 1 tbsp. sugar
• 1/4 tsp. black pepper; or all of the foregoing to taste

Instructions:

Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients

and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving,

heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done,

about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness. St. Louis, MO

POTATO CHOWDER

Ingredients:

• 5 med. potatoes, peeled, sliced
• 1/3 c. onion, chopped
• 2 tbsp. flour
• Salt & pepper to taste
• 2 tbsp. margarine
• 1 (3 oz.) jar dried beef (cut beef into sm. pieces)
• 3 c. milk

Instructions:

Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a

saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well. Add milk

all at once and stir until thickened. Add potatoes. Reheat.

Serves 8.

SOUTHWESTERN ALASKA COD CHOWDER

Ingredients:

• 3 slices bacon, cut into pieces
• 3/4 c. onion, chopped
• 1 clove garlic, minced
• 3/4 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 2 tbsp. flour
• 2 (14 1/2 oz.) cans low salt chicken broth
• 1 (14 1/2 oz.) can tomatoes
• 1/2 c. white wine
• 1/2 green bell pepper, seeded & chopped
• 1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes
• 1/2 pound Alaska cod or pollock, cut into bite sized chunks
• 3/4 c. frozen corn kernels
• 1 1/2 tsp. lime juice
• Pepper to taste

Instructions:

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute

five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute, stirring constantly.

Gradually whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to a boil and reduce

heat and simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes, or until fish

flakes with a fork. Season with lime juice and pepper. Spoon into bowls, garnish with parsley or cilantro.

Serves 4.

BROCCOLI - MUSHROOM CHOWDER

Ingredients:

• 1 lb. broccoli, fresh
• 8 oz. mushrooms, fresh
• 8 oz. butter
• 1 c. flour, sifted
• 1 qt. chicken stock
• 1 qt. half & half
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. tarragon leaves, crushed

Instructions:

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside.

Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4

minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli,

mushrooms, half and half, and spices. Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon

cubes dissolved in 1 quart of water.

CLAM CHOWDER

Ingredients:

• 2 doz. lg. clams, chopped (save reserve juice)
• 2 c. potatoes, diced
• 1 can tomatoes
• 1 c. celery, chopped
• 1 sm. onion, chopped
• 2 tbsp. flour
• 3 tbsp. butter
• 3 c. milk
• Parsley flakes
• Pepper & salt last (some clams are salty)

Instructions:

Cook clams, onions and celery slow, about 2 hours. In separate pot cook potatoes until tender. In another pot,

add butter, flour and milk to make a white sauce. Season to taste. One half hour before serving, add potatoes, white

sauce, and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.

CORN CHOWDER

Ingredients:

• 2 tbsp. oil
• 1 med. onion, minced
• 4 med. potatoes
• 1 (16 1/2 oz.) can creamed corn
• 2 c. milk
• Salt and pepper to taste
• 1/4 c. water

Instructions:

After mincing onion, peel and cut potatoes into 1 inch cubes. In large skillet over medium heat, saute onion and

potatoes with oil until onion starts to turn brown. Add 1/4 cup water; cover and let steam for about 15 minutes or

until potatoes are cooked. Add creamed corn, milk and salt and pepper to taste. Heat until hot but do not boil.

Joyce Sinman Ms. Larson, 6

MANHATTAN CLAM CHOWDER

Ingredients:

• 2 tomato sauce
• 1/4 c. diced bacon
• 1/4 c. minced onion
• 2 cans clams and liquid
• 2 c. diced potatoes
• 1 c. water
• Some mushrooms
• Some milk
• 1/3 c. diced celery
• 1 (16 oz.) can tomatoes
• 2 tsp. snipped parsley
• 1 tsp. salt
• 1/4 tsp. thyme
• 1/8 tsp. pepper

Instructions:

In large saucepan, cook and stir bacon and onion until crisp and tender. Stir in clam liquid, potatoes, water and

celery. Cook until potatoes are tender. Add clams, tomatoes and seasonings. Add about 2 tablespoons butter. Heat

until boiling. Margie Johnson

NEW ENGLAND CLAM CHOWDER

Ingredients:

• 2 cans clams and juice
• 1/4 lb. bacon, diced
• 1 lg. onion, sliced or use green onions
• Salt to taste
• 2 lg. potatoes, diced
• Milk
• 2 tbsp. butter
• Pepper to taste
• Parsley
• 1/4 tsp. dried thyme

Instructions:

Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender.

Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8. Margie Johnson

CHEDDAR CHOWDER

Ingredients:

• 3 c. water
• 3 chicken bouillon cubes
• 4 potatoes, diced
• 1 onion, diced
• 1 c. chopped carrots
• 1/2 c. diced green pepper
• 1/3 c. butter/margarine
• 1/3 c. flour
• 3 1/2 c. milk
• 4 c. or 1 lb. grated Colby cheese
• 1/4 tsp. Tabasco sauce
• Salt and pepper

Instructions:

Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter

and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not

boil. Serves 8. Margie Johnson

SAUSAGE-POTATO CHOWDER

Ingredients:

• 1 lb. mild Italian sausage
• 1/2 c. water
• 2 1/2 c. peeled, diced potatoes
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 1/2 c. chicken broth
• 1/8 tsp. pepper
• 3 1/2 c. milk
• 1/4 c. flour
• 1 c. frozen peas
• 2 c. shredded Cheddar cheese

Instructions:

Brown sausage stirring so that meat is in small pieces. Set aside. In large saucepan put water, potatoes, onion,

celery, broth and pepper. Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes.

Add sausage and 2 1/2 cups milk. In a jar with lid, shake the flour and remaining milk until blended. Stir into the

potato mixture, stirring constantly until mixture begins to boil. Add peas, simmer 3 minutes. Remove from heat, stir

in cheese until melted.

FISH AND CHEESE CHOWDER

Ingredients:

• 1 lb. fish
• 2 tbsp. butter
• 6 tbsp. chopped onion
• 1 c. diced carrots
• 6 tbsp. chopped celery
• 1/2 c. flour
• 1/2 tsp. salt
• Dash of paprika
• 2 (10 oz.) cans chicken broth, undiluted
• 3 c. milk
• 1 c. grated processed cheese

Instructions:

Cut fish in 1 inch cubes. Melt butter in large saucepan; add onion, carrots and celery. Cook until onion is transparent.

Blend flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring

constantly until thickened. Add fish, simmer until fish flakes easily (5 minutes for fresh, 10 minutes for frozen). Add

cheese; stir until melted.

QUICK CLAM CHOWDER

Ingredients:

• 3 tbsp. butter
• 4 shallots, chopped
• 1 can New England clam chowder
• 1 can half & half
• 1 can clam liquid
• 1 can minced clams
• Salt and pepper to taste
• Parsley

Instructions:

Saute shallots in butter. Gradually add can of clam chowder, stirring as you add. Gradually stir in can of half & half

and can of clam liquid. Add can of minced clams, salt and pepper to taste. Simmer until mixture begins to boil.

Garnish with chopped parsley.