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Cooking, Recipe and Food Blog

Fish Chowder

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Fish chowder is a rich and creamy soup that is filling enough to be a meal in itself. This pleasant dish is perfect for frosty weather.

 

Serves 4

Ingredients:

4 potatoes, peeled and diced

1 onion, chopped

4 slices bacon

1 tablespoon vegetable oil

1/4 pound haddock fillets, chopped

1/2 cup milk

1/4 teaspoon freshly ground white pepper

 

Place the potatoes in a large stock pot or Dutch oven. Fill it with water until the potatoes are covered. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer.

Meanwhile, heat the oil in a medium sized frying pan over medium heat. Fry the bacon until it becomes crisp. Transfer it to a plate lined with paper towels to drain the excess oil. Break the bacon into bits and set aside.

In the same pan, sauté the onions until they are translucent. Add the onions to the pot of simmering potatoes. Cook it for another five minutes or until the potatoes are soft and the broth is no longer transparent.

Place the fish fillets in the pot and continue to simmer it for another five minutes or until the fish is cooked. Pour in the milk. Stir. Season it with salt and white pepper to taste. Add more milk if desired. Ladle the soup into individual bowls and top it with bacon bits. Serve immediately with bread.

 

Image from nate steiner

Creamy Vegetable Chowder

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Creamy vegetable chowder is a low-fat dish that is perfect for rainy or cold days. This healthy recipe is made of minimal vegetables, but you may add some more if you want it to be more filling. Cauliflower and broccoli would make great additions to this comfort food. It makes a perfect dinner for lazy nights at home. All you need  is some bread and you are all set.

 

Serves 6

Ingredients:

3 tablespoons margarine

1 onion, finely diced

3 potatoes, peeled and diced

3/4 cup chopped celery

2 cups sliced carrots

2 teaspoons salt

1/8 teaspoon ground black pepper

3 cups low salt chicken broth

3 cups low-fat milk

1/2 teaspoon dried parsley

1/4 cup cold water

1/4 cup cornstarch

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 2-3 minutes or until they are translucent and soft. Add the carrots and the celery. Cook them for 10 minutes or until the carrots are almost cooked. Pour in the chicken broth and add the potatoes. Set the heat to high and then bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the vegetables are tender. Season it with salt and pepper. Stir in the milk and the parsley. Dissolve the cornstarch in a bowl with cold water. Add it to the soup and simmer it for another 3-5 minutes or until the soup thickens to your desired consistency. Add more salt and pepper to adjust the taste. Ladle the soup into individual bowls and serve immediately with bread or salad.

 

Photo Courtesy Of:  rexipe

Bacon and Egg Chowder

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The rainy days are here again and I my never ending craving for a warm bowl of soup is back. They definitely make gloomy days warmer and fill your stomach when you are too lazy to cook a heavy meal. I usually have a love affair with different types of noodles, but now I’m into creamy soups and chowders.

Bacon and egg chowder is a simple and easy recipe that you can prepare. You may add some heavy cream or half and half for a creamier dish. Eat it with some warm rolls or even crusty bread. This soup can also be a yummy starter for dinner or a wonderful side to salads.

 

Ingredients:

5 slices side bacon

1 teaspoon oil

2 stalks celery, chopped

2 potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, chopped

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon dried marjoram

Salt and pepper to taste

2 tablespoons all-purpose flour

3 cups milk

1 cup chicken stock

4 hard-boiled eggs, coarsely chopped

 

Heat the oil in a large saucepan over medium heat. Fry the bacon for 4-6 minutes until they are crisp and crumbly. Transfer the bacon to a plate lined with paper towels to train the excess oil.

Place the celery, potatoes, carrots and onions in the same pan. Stir in the mustard, Worcestershire sauce and marjoram. Cook the vegetables for 5-8 minutes until the edges are browned. Season it with salt and pepper.

Combine the milk, chicken stock and flour in a medium sized bowl. Mix well. Pour the milk and stock mixture into the saucepan with vegetables. Increase the heat to high and bring it to a boil. After, reduce the heat and let it simmer covered for 12-15 minutes until the vegetables are tender. Let the soup cool for 15-20 minutes.

Once the soup is cool, pour it into a food processor or blender in batches. Puree the soup until smooth. Put the soup back into the saucepan and set the heat to medium. Heat the soup for 5 minutes until heated through. Add the chopped eggs and stir. Ladle the soup into individual bowls and top with bacon. Serve warm with rolls or salad.

 

Photo Courtesy Of:  land_camera_land_camera

Clam Chowder

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Clam chowder is not just a comfort food. It is a delectable soup that is as filling as a meal if eaten with bread. There are many variations clear, red or creamy soups. The latter is my favorite. You can even add some bacon, to add some saltiness to this rich soup.

 

Ingredients:

1 large onion, chopped

3 cloves garlic

3 large potatoes, peeled and diced

1/2 teaspoon ground black pepper

2 10oz. cans minced clams, drained with juice reserved

1 can cream of celery

1 quart half-and-half cream

3/4 cup butter, melted

3/4 cup all-purpose flour

Salt and pepper to taste

 

Place the onion, garlic and 1/2 a cup of water in a blender or food processor. Blend it for 2-3 minutes or until it forms a paste.

Combine the cream of celery, clam juice, onion and garlic paste, potatoes and 2 cups of water in a heavy pot or Dutch oven under high heat. Bring to a boil. After, reduce the heat to low and simmer for 20-30 minutes or until the potatoes are soft.

In a saucepan, melt the butter under low heat and whisk in the flour. Add the flour mixture into the soup. Mix well. Cook it for another 5-8 minutes or until it thickens. Stir in the half and half. Season it with salt and pepper. Add the clams.

Ladle soup into individual bowls and serve with warm bread. Serve immediately.

 

Photo Courtesy Of:  stu_spivack

 

Chicken and Sweetcorn Chowder

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A quick, easy to make and delicious soup with a range of flavours and textures in this dish. It’ll keep overnight, so it’s okay to have for two days running, but don’t freeze it.
Chicken and Sweetcorn Chowder
If you prefer, you can remove the Chicken from the soup when tender and cooked, in order to be served separately.

To Serve 2
2tsp Oil
15g Butter
1 Small Onion, chopped finely
1 Chicken Leg Quarter, or 2-3 Drumsticks
1tbsp Plain Flour
600ml Chicken Stock
½ Small Red, Yellow or Orange Pepper, deseeded and finely chopped
2 Large Tomatoes, peeled and chopped
2tsp Tomato Puree
200g Can of Sweetcorn, drained
1tsp Dried Oregano
1/4tsp Ground Coriander
Salt and Pepper

1. Heat the Oil and Butter in a medium Saucepan over a medium-low heat, and fry the Onion gently until it begins to soften.
2. Halve the Chicken Quarter, and fry in the pan with the Onions until golden brown all over.
3. Add the Flour to the pan, and cook for a further two minutes, before adding the Stock. Bring the mixture to the boil, and simmer for five minutes.
4. Add the Pepper, Tomato, Tomato Puree, Sweetcorn, Oregano and Ground Coriander, and season to taste. Cover and simmer for twenty more minutes, until the Chicken is very tender.
5. Using a slotted spoon, remove the Chicken from the pan, strip the flesh and skin from the bone, and chop finely. Return the meat to the pan, and season to taste again.

Serve fresh from the pan, along with crusty rolls or bread.

Photo Courtesy of: Stu_spivack