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do u have a recipe for a cream style chowder/stew/ soup to share? I want something delicious and sinful that will last a few days hopefully and isn't waaaaay advanced in preperation


Asked by hibbingmom at 11:22 PM on Jul. 7, 2009 in Food & Drink

Level 35 (71,876 Credits)
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Answers (9)
  • "sigh" It appears you did not get the answer you were looking for.
    Chwder generall means "with potatoes" and usually creamy.
    Do you know how to make a basic white sauce? That is all there is to it.
    equal parts butter and flour cook stirring constantly! and add Milk, (cream or 1/2 and 1/2 for a richer flavor. until thick. It will not thicken until it boils. Keep srirring!!! This can be kept in the fridge for about a week or frozen. To make into chowder add cooked veggies and meats, Carrots, celery, onions, Clams, shrimp, Chicken, corn. Just use your imagination! Jasper White has a GREAT chowder cookbook out. You can find it at most book stores.
    , he also has some recipes online-just

    Answer by chefjen at 2:26 PM on Jul. 8, 2009

  • i dont know how savvy you are in the kitchen but bear creek makes a good chowder "kit" in the store where you just add water, milk and whatever else you want in it, clams and a can of corn, a cup of pepper in my case and you're done

    Answer by staciandababy at 11:28 PM on Jul. 7, 2009

  • Cream of Broccoli Soup
    1 TB olive or vegetable oil or butter
    2 cups yellow onions, coarsely chopped
    3 cloves garlic, slivered
    1 bunch broccoli heads (1-1/4 lb.) cut into florets, stalks trimmed, peeled, and thinly sliced, OR 2 packages (10 oz. ea.) frozen broccoli
    3 medium (1 lb.) size potatoes, peeled and cut into cubes
    1/8 tsp. ground nutmeg
    5 cups vegetable stock or broth
    2 cups lowfat milk (plant or animal)
    Salt and ground black pepper

    3 TB minced fresh parsley
    2 green onions, sliced
    3 TB plain nonfat yogurt

    Answer by rkoloms at 11:29 PM on Jul. 7, 2009

  • In a large sauce pan, heat the oil over low heat. Add the onions and
    cook, stirring frequently, for 5 minutes or until softened. Add the
    garlic and cook for 30 seconds.

    Add the broccoli, potatoes, nutmeg, and stock and bring to a boil
    over moderate heat.

    Adjust the heat so that the mixture simmers gently, cover, and cook
    for 20 minutes or until the broccoli and potatoes are very tender.

    In a food processor or blender, working in batches if necessary,
    process the mixture until pureed.

    Return the puree to the Dutch oven, stir in the milk, salt, and
    pepper, and set over moderate heat for 4 minutes or just until heated

    Answer by rkoloms at 11:29 PM on Jul. 7, 2009

  • Hibbingmom? Interesting screenname. Do you mean Hibbing as in Hibbing, MN? If so, I grew up in V-town LOL! I miss it up there....the Iron man and all.

    Sorry I didn't answer your question LOL! I have no idea about stew.


    Answer by Anonymous at 11:43 PM on Jul. 7, 2009

  • It's summer! Now is the time to make up huge batches of pasta salads...never the same twice b/c you just throw in whatever you have on hand, which for us is usually a combination of: leftovers from the grill (meats/and or veggies), fresh chopped veg, fresh and/or dried herbs, canned beans(especially if there is not much meat left, or none)..dairy of some sort(grated hard cheeses, ricotta), etc. Add this all to a big bowl of your favorite pasta, toss with a vinaigrette or your favorite dressing...

    Answer by Goodwoman614 at 12:42 AM on Jul. 8, 2009

  • Seafood Chowder

    4 large potatoes, peeled and diced
    2 stalks celery, diced
    1 medium onion, diced
    2 cans evaporated milk
    1/2 bag Frozen Mixed seafood, (I use 2 small bags of flaked crab meat and a bag cooked shrimp)
    1 can whole kernel corn
    1/2 C butter
    2 T. flour
    In large pot, cover potatoes, celery and onion with water and boil until tender. Drain 1/2 of the water. In saucepan, melt butter , stir in flour. Add milk gradually. Stir constantly until thickened. Add to potato mixture, and add all other ingredients and heat until seafood is well heated.


    Answer by Cindy18 at 5:14 AM on Jul. 8, 2009

  • sorry
    I messed up the link- Google ...........Jasper White Chowder
    There will be links to recipes and the book

    Answer by chefjen at 2:28 PM on Jul. 8, 2009

  • This is THE most fabulous soup, SO FREAKING GOOD!!!  Over 2500 five star reviews!!  I usually make it in the winter, after Thanksgiving or Christmas when we've had ham, but it would be AWESOME any time.  Did I mention it is SOOOO GOOD???  Trust me =)


    Answer by gramsmom at 9:52 PM on Jul. 8, 2009