Chowder Recipes

Smoked Salmon Chowder:

In a 4-quart pot over medium heat, melt the butter and bacon fat
Sauté the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent
Reduce the heat then add the flour and paprika, blending well
Stir in the fish stock
Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine
Bring to a boil, reduce heat and simmer for 20 minutes
Remove from heat, stir in half-and-half and parsley
Serve hot

Can be garnished with chopped fresh parsley or other herbs, sprinkle of paprika, croutons, caper, etc.

Can be garnished with chopped fresh parsley, sprinkles of paprika, croutons, etc.
8 ounces of fresh or frozed corn can be used in place of the canned
Fresh soups can be made to replace the two canned soups

Sauté onions in the butter until they are tender, but do not brown. Remove onions from pan
Cut up the scallops and quickly sauté them in butter
Add the onions and potatoes to the boiling water. Simmer for 30 minutes
Add the scalded milk and simmer 15 more minutes
Add the scallops and adjust the seasoning to taste, then cook for 2 more minutes
Serve and garnish

Can be garnished with chopped fresh parsley, sprinkles of paprika, croutons, scallop shells, a cube of butter, etc.
Be sure not to over cook the scallops

Cook the sausage in skillet and brown. Pour off fat
In a large kettle or stock pot, combine the beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper
Add the browned sausage. Simmer, covered for 1 hour
Add the potatoes and green peppers. Cook covered for 15 minutes or until the potatoes are tender
Remove bay leaf and serve garnished

Can be garnished with chopped fresh parsley, sprigs of fresh thyme or parsley, croutons, etc.
Any type of sausage can be used in this recipe, I suggest Italian
Fresh, presoaked kidney beans can be used in place of the canned

Cut the tops of the broccoli into small flowerets and julienne the stems into strips roughly 1/4 by 1 inch pieces
In a 10 inch skillet, melt the butter or heat the oil over medium low heat
Add the onion and sauté slowly until almost limp but not brown, about 6 to 7 minutes
Add the tamari and the tomato. Cook, stirring often, until the juice from the tomatoes has evaporated, about 5 minutes
Transfer the sautéed items to a soup pot
Deglaze the sauté pan with a little of the stock, and add the pan contents, plus the remainder of the stock, to the soup pot
Add the pumpkin purée, maple syrup, salt, and a touch of fresh ground black pepper
Heat, stirring often
Separately, in a small pot with a tightly fitting lid, steam the broccoli flowerets and stems until tender and crisp (they should be a bright green in colour), about 3 to 4 minutes
Stir the steamed broccoli into the soup, then stir in the cream
Let the soup cook over low heat, stirring occasionally, until hot and the flavours have blended, 8 to 10 minutes. Do not let the soup boil
Serve hot and garnish

4 cups of canned pumpkin purée can be used in place of the fresh pumkin
4 cups of fresh butternut purée can be used in place of the pumpkin purée
Honey can be used in plave of the maple syrup
Cooked diced potatoes can be added to this recipe at the same time as the broccoli
Vegetable stock can be used in place of the chicken
Can be garnished with chopped fresh parsley, croutons, sprinkles of nutmeg, etc.

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