Saturday, February 24, 2018


Chowder is a comfort food for the winter.  Give one or all a try.

Tuna Chowder:

2 shredded carrots.         1 chopped onion.           1 small rib of celery, chopped
1/4 cup butter.                   1/4 cup flour.                 1 can corn     
  1 can tuna, undrained.    1 large potato, diced
2 cups chicken broth.       2 cups milk.                   Salt and pepper to taste

Saute carrots, onion and celery in butter.  Add flour.  Add remaining ingredients. Cook until potatoes are done and soup has thickened.

If you find a good deal, substitute canned salmon for the tuna.

Easy New England Clam Chowder:

1/4 cup diced bacon.           1/4 cup diced onion.           1 can cream of potato soup
3/4 cup milk.                         2 cans diced clams.            1/8 tsp pepper

Cook bacon and onion together.  Stir in soup and milk and heat through.  Stir in clams and their liquid.  Add pepper.
Note:  I add corn to this, too.

Easy Corn Chowder:

1/2 pound diced bacon.         1 medium diced onion.       
2 tablespoons flour.               4 cups milk.                                Salt and pepper
1 can cream style corn.         1 can corn.                   1 can tiny whole potatoes, diced

Cook bacon and onion.  Blend in flour.  Cook until bubbling.  Add milk and heat until boiling, stirring constantly.  Stir in corns and potatoes.  Season as needed.
Heat through.

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