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Smarter Health: Soup’s on! It's Clam Chowder Day!

Posted by on Feb. 25, 2013 at 12:00 AM
  • 43 Replies

I'm dreaming of sitting on a picnic blanket in Central Park, the warm sun hitting my back, nibbling on a crisp salad and sippping lemonade. The operative word there is dreaming, as it is still waaaaaay too cold for a picnic, let alone the fact that it is so not lemonade weather.  In fact, it is soup weather and - what do you know - today is Clam Chowder Day. Quite appropriate, huh? Let's get those pots a-boiling and fill the tummies with some warm, decious chowder!

Chef Jack's Corn Chowder from Paula Deen on FoodNetwork.com

1 cup (2 sticks) butter

1 small onion, diced

1 small carrot, finely diced

1 small celery stalk, diced

1 clove garlic, minced

1/2 cup all-purpose flour

3 cups white corn kernels, fresh or frozen

3 cups chicken stock

2 cups half-and-half

Pinch freshly grated nutmeg

Kosher salt and freshly ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Cheese Enchilada Chowder from Food.com

1 (15 ounce) cans black beans, rinsed and drained

1 (14 1/2 ounce) cans diced tomatoes, drained

1 (10 ounce) packages frozen whole kernel corn

1/2 cup chopped onions

1/2 cup chopped yellow bell peppers (can also use red bell peppers or green bell peppers)

1 jalapeno peppers, seeded, and finely chopped

1 (19 ounce) cans enchilada sauce

1 (10 3/4 ounce) cans cream of chicken soup

2 cups milk

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

sour cream

guacamole

tortilla chips

Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine. In a mixing bowl, add the enchilada sauce and cream soup; whisk together. Gradually whisk in the milk until mixture is smooth. Pour over vegetables in slow-cooker. Cover and cook on LOW heat for 6-8 hours. Add cheese and stir until melted. Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

Best Ever Chicken Fajita Chowder from Taste of Home

1 pound boneless skinless chicken breasts, chopped

1 each medium green, sweet red and yellow peppers, chopped

1 medium onion, chopped

2 tablespoons olive oil

3 cups water

2 cups frozen corn

1 cup uncooked brown rice

1 cup green enchilada sauce

1/4 cup canned chopped green chilies

1/4 teaspoon salt

1 cup (4 ounces) shredded Mexican cheese blend

1 cup (8 ounces) sour cream

Tortilla chips and minced fresh chives, optional

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.  Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired. 

Do you love chowder? What is your favorite? Share your recipes!

©iStockphoto.com/tacar  

by on Feb. 25, 2013 at 12:00 AM
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Replies (1-10):
mamivon2
by Sandra on Feb. 25, 2013 at 12:04 AM

sounds yummy.. thanks for sharing

MamaJane
by Jane:) on Feb. 25, 2013 at 5:59 AM
What makes something a chowder and not a soup?

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brownhoney21
by Ruby Member on Feb. 25, 2013 at 6:09 AM

 

Quoting MamaJane:

What makes something a chowder and not a soup?

 

Moms_Angels1960
by Silver Member on Feb. 25, 2013 at 6:11 AM

Yummy, I'll take some!

SarahSuzyQ
by Sarah on Feb. 25, 2013 at 7:43 AM
I love clam chowder!! I have been making fish chowder this year, I'll try to link the recipe from my computer later... Yum!
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momofsixangels
by Colleen on Feb. 25, 2013 at 8:29 AM

 My family loves clam chowder

MamaMandee
by on Feb. 25, 2013 at 8:37 AM
I dont like clam chowder but the other 2 sound good.
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yvonne37
by Platinum Member on Feb. 25, 2013 at 9:35 AM

 mmm love clam chowder :) gonna have one today ;))

yvonne37
by Platinum Member on Feb. 25, 2013 at 9:38 AM

 soup is watery and chowder is creamy... usually started made with cream or milk.. but recipes change.

Quoting MamaJane:

What makes something a chowder and not a soup?

 

----- Visit my CafeMom homepage at http://www.cafemom.com/home/yvonne37
yvonne37
by Platinum Member on Feb. 25, 2013 at 9:41 AM

 chowder= creamy and chunky (usually had onions and potatoes in the ingredients)

soup= water base

Bisque= creamy and made from seafood, fish or meat generally smooth.

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