* Exported from MasterCook *

Tuna-Celery Chowder
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup celery -- chopped
1
onion, small -- chopped fine
1 1/2
cups water
1
can cream of celery soup
1
can tuna -- preferably chunky
1/4
teaspoon paprika
1/2
teaspoon salt
Boil celery and onion together in water until tender. Add cream of celery soup,
stir well. Drain and add tuna, paprika and salt. Heat together under low flame f
or 5 minutes.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Homemade Clam Chowder
Recipe By
:
Serving Size : 3
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
slices bacon -- chopped
1
medium onion -- chopped
1
can minced clams -- (7 1/2 oz.)
1
medium potato -- shredded or thinly
sliced
2 1/2
cups milk
Salt
Pepper
2 tablespoons butter
Fry bacon and onion in a 2-quart saucepan until onion is tender. Add shredded p
otato, calm juice, and just enough water to cover the potato. Simmer until the
potato is tender, 10 to 15 minutes.
Add the drained clams, milk, salt and pepper. Heat just to the boiling point.

Just before servings, drop in butter.

Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Clam Chowder
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups clams-large(about 8 clams)
2
potatoes-diced -- large
2
med onions-sliced
2
bell peppers -- chopped
2
celery stalks-chopped fine
1
tablespoon paprika
2 tablespoons butter
2 tablespoons flour
1
tablespoon accent
1
quart clam stock
2 tablespoons clam base
1
cup tomatoes-whole -- chopped and
Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stoc
k. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5
-10 min. Drain. In a large pot,saute the onion, peppers, celery, & paprika in bu
tter until the vegetables are ten- der, about 6 min. Add flour and Accent,stirri
ng well so that mixture does not brown. Add clam stock, clam base, potatoes, & c
lams. Allow to simmer for 15 min. Add tomatoes & simmer for 5-10 min., covered.
Serve. This recipe may be kept for a week. The clam base may be purchased at any
fish market.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *

Quick Corn Chowder

Recipe By
:
Serving Size : 5
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2
cup chopped onion
2 tablespoons butter or margarine
2
cans condensed cream of mushroom soup -- (10 1/2 oz.)
1
Soup can milk
1
Soup can water
2
cups cooked -- drained, whole
kernel corn
2 tablespoons chopped parsley
In saucepan, cook onion in butter until tender.
Blend in soup, milk, water and corn.
Heat, stirring now and then.
Serve in soup bowls.
Sprinkle with parsley.
Makes 5 or 6 servings.
Possum Kingdom Lake Cookbook

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Corn & Potato Chowder
Recipe By
: Vegetarian Times (March 1993)
Serving Size : 1
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
teaspoon oil
2
teaspoons sherry
1
cup onion -- chopped
1
cup carrot -- sliced
2
stalks celery -- sliced
2
cups red potatoes -- cubed
1
bay leaf
1
cup vegetable broth
1
cup skim milk
1
cup corn kernels

cayenne to taste
plain yogurt for garnish (optional)
Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add on
ion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add car
rot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium
heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for
3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blend
er, then return to pot. Season with cayenne. If desired, garnish with yogurt.
Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't
use the yogurt, and it tasted fine.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Tomato Tuna Chowder
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/3
cup rice -- regular long-grain
1
tablespoon salad oil
1
celery stalk -- sliced
1
onion -- diced
1
28 ounce ca tomatoes
1 7 ounces can tuna -- drained & flaked
1
cup frozen peas
1
teaspoon salt
1
teaspoon sugar
1/2
teaspoon worcestershire
In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in rice,
heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until rice
is tender and all liquid is absorbed. Meanwhile, in 4 quart saucepan over medium
heat, in hot salad oil, cook celery and onion until tender, stirring occasional
ly. Add rice, tomatoes with their liquid, tuna, peas, salt, sugar, Worcestershir
e, and 3/4 cup water, over high heat, heat to boiling. Reduce heat to low, cover
and simmer 5 minutes to cook peas and blend flavors. 380 calories per serving.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Butternut Squash Chowder
Recipe By
: From DEEANNE's recipe files
Serving Size : 6
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups butternut squash -- peeled
1
cup sweet potato -- peeled
1
cup carrots -- peeled
3
cups water*
1/2
cup red bell pepper -- diced
1/2
cup onion -- diced
2
teaspoons sea salt
1 1/2
teaspoons garlic -- minced
1 1/2
teaspoons basil -- chopped
3/4
teaspoon rosemary -- chopped
1/2
teaspoon thyme -- chopped
2
teaspoon sesame oil -- olive oil, or other
cooking oil
1/2
cup celery -- diced
1/2
cup green bell pepper or zucchini -- diced
5
teaspoon vogue vegy base
1/4
teaspoon paprika
Blend the squash, sweet potatoes and carrots with the water until smooth and set
aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme
in the oil over medium heat for 5 minutes. Now add the remaining ingredients and
saute for another 5 minutes. Add the pureed vegetable mixture, cook for another
5 to 10 minutes, and serve hot.
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - NOTES : * Including water left over from steaming the vegetables

Nutr. Assoc. : 0
* Exported from MasterCook *
Alaska Salmon Chowder

Recipe By
:
Serving Size : 6
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------7 1/2
ounces Alaska salmon -- canned
1/2
cup onions -- chopped
1/2
cup celery -- chopped
1
clove garlic -- minced
2 tablespoons margarine
1
cup potatoes -- diced
1
cup carrots -- diced
2
cup low salt chicken broth
1/2
teaspoon thyme
1/4
teaspoon black pepper
1/2
cup broccoli -- chopped
13
ounces low-fat evaporated milk
10
ounces frozen corn kernels -- thawed
parsley -- minced
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in mar
garine. Add potatoes, carrots, reserved salmon liquid, chicken broth and season
ings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add br
occoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat tho
roughly. Sprinkle with minced parsley to serve.
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
New England Turkey Chowder
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
: Soup
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
Tablespoon margarine
1/2
Cup onion -- chopped
1
Cup celery -- finely chopped
2
Cups TURKEY BROTH or reduced-sodium chicken
bouillon
2 1/2
Cups potatoes -- diced
1/2
Teaspoon salt
1/4
Teaspoon white pepper
1
Dash cayenne pepper
1/4
Cup cornstarch
2
Cups COOKED TURKEY -- diced
2
Cups skim milk

In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to si
mmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thi
ckened.
Source:
"National Turkey Federation"
S(Internet Address):
"http://www.turkeyfed.org"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Chicken Corn Chowder
Recipe By
: 'The Super Chicken Cookbook' by Iona Nixon
Serving Size : 4
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------4
pounds chicken wings
8
cups cold water
1
teaspoon salt
1
package frozen corn -- (10 ounces)
1/4
teaspoon black pepper
1/4
cup parsley -- chopped fine
Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil,
and remove any froth which may gather on top. Reduce heat to simmer and cook c
overed fro 1-1/2 hours. Strain soup and allow the chicken wings to cool, Remov
e the meat from the bones. Discard the bones and the skin.
Return the meat to the broth and again place over the heat. Bring to a simmer a
gain and add the corn and black pepper. Cook for 15 minutes longer. Stir in the
chopped parsley just before serving. Do not cover after the addition of the par
sley or you will spoil its bright green color. Serve piping hot with oyster crac
kers.
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *

Chicken Corn Chowder with Tomato Cheese Muffins

Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
: Chicken

Soup

Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1 10 3/4 ounce condensed cream of potato soup
1
can milk
1
can frozen western blend corn with onions and
1
can (1-1/4 cup) diced cooked chicken
Crumbled bacon or salsa
4
2
4
2
16
4

tablespoons
teaspoons
tablespoons
slices
ounces

TOMATO CHEESE MUFFINS

bays english muffins -- split
butter -- softened
Dijon or sweet hot mustard
snipped fresh dill or dillweed
roma tomatoes or small tomatoes
Havarti, Jarlsberg or Swiss cheese -- cut in 1/4-inch pi

ec
CHOWDER PREPARATION:
In a medium saucepan, combine soup, milk, corn and chicken. Heat and stir over m
edium heat until boiling. Ladle into bowls. Garnish with bacon or salsa, if desi
red.
TOMATO CHEESE MUFFINS:
Tomato cheese muffins: Lightly toast muffin halves; spread with softened butter,
then mustard. Sprinkle with snipped dill. Top each muffin half with two tomato
slices and a piece of cheese. Broil just until cheese is melted. 2 to 3 minutes.
Serve warm with soup.
Source:
"Bays Corporation"
S(Internet Address):
"http://www.bays.com"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Chicken, Corn and Tomato Chowder
Recipe By
: 365 Ways To Cook Chicken; Cheryl Sedaker, 1986
Serving Size : 8
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
3 pound chicken -- cut up

1
medium
1
teaspoon
1 16 ounce can
1 16 ounce can
1
teaspoon

onion -- chopped
poultry seasoning
corn kernels -- with liquid
whole tomatoes -- drained and cut up
lemon juice
salt and pepper -- freshly ground

In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoni
ng for 45 minutes. Remove chicken and let cool;reserve the broth.
Skim fat
from chicken broth. Remove meat from chicken; discard skin and bones. Cut mea
t into bite-size pieces. In a large non-aluminum saucepan, combine chicken, chi
cken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with
salt and pepper to taste.
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - NOTES : This recipe is even better with FRESH corn and tomatoes.

Nutr. Assoc. : 0
* Exported from MasterCook *
Chicken Barley Chowder
Recipe By
:
Serving Size : 0
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------4
pounds chicken
2
stalks celery
1
dash parsley
4
quarts water
1
tablespoon salt
1/2
cup barley -- uncooked
1/2
pound bacon -- cooked/crumbled
2
large carrots -- cubed
frozen corn
frozen peas
1
can evaporated milk
pepper -- to taste
2
large potatoes -- cubed
Combine all ingredients in large pot and simmer until chicken is tender.
Source:
"The Searchable Online Archive of Recipes (SAOR)"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0
* Exported from MasterCook *
Chicken-Asparagus Chowder
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
: Chicken
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
broiler-fryer chicken -- cooked, skinned, bon
4 tablespoons butter-flavored margarine
5 tablespoons minced onion
6 tablespoons flour
5
cups chicken broth -- warmed
1
cup sour cream
2 tablespoons white wine
1
asparagus spears -In Dutch oven, melt margarine over medium-low heat. Add onion and saute until go
lden brown, about 3 minutes.
Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-hig
h and slowly add chicken broth, stirring constantly until mixture boils, about 3
minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 c
up of hot broth.
Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Dra
in and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch
oven, gently stirring.
Source:
"The National Broiler Council and the U.S. Poultry & Egg Association"
S(Internet Address):
"http://www.eatchicken.com/"

- - - - - - - - - - - - - - - - - - NOTES : Cool and pour chowder into freezer containers, leaving 1/2-inch space at
top. Seal, label, date and freeze. Allow to thaw slightly in refrigerator; pla
ce in saucepan and heat over medium temperature about 30 minutes until hot but n
ot boiling, stirring as little as possible. Chowder may be served hot or frozen
for later use. For smaller households, freeze in individual servings

Nutr. Assoc. : 0
* Exported from MasterCook *
Caribbean Fish Chowder
Recipe By

: Fred Peters

Serving Size : 10
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/4
pound small shrimp
1/2
pound fish fillets
1/4
pound clams
3
cups fish stock
1
cup clam juice
1/2
cup burgundy wine
1
tablespoon corn oil
3
cloves garlic -- crushed
3
stalks celery -- diced
1
potato -- peeled & diced
1/3
cup tomatoes -- stewed and chopped
1
green bell pepper -- diced
1/2
teaspoon basil
1/2
teaspoon oregano
2
bay leaves
1
teaspoon paprika
1/2
teaspoon celery seed
1/2
teaspoon dry mustard
1/2
teaspoon cilantro -- dried
salt and pepper -- to taste
Many recipes come out of the Caribbean that people either like or hate on first
taste. This particular recipe is for a chowder that is excellent. Heat the oil
in a large soup pot.
Saute the onion and garlic until the onions are translucent. Add all of the oth
er ingredients except the shrimp, clams and the fish. Simmer for 1 hour or unti
l the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a
low boil.
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good tha
t way too

Nutr. Assoc. : 0
* Exported from MasterCook *
Clam Chowder, Maine Style
Recipe By
:
Serving Size : 4
Preparation Time : 0:00
Categories
: Soups
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/4
pound salt pork
1
quart water

1 1/2
cups
2
cups
3
cups
12 fluid ounces

onions -- diced
clams
potatoes -- diced
evaporated milk

Dice the onions and salt pork, then saute slowly in an iron frying pan. Empty i
nto a chowder pan. Add a quart (more or less) of water and bring it to a boil. A
dd the diced potatoes and bring back to a boil. Put the clams through a meat gri
nder then add to the pot. Simmer until done. Add salt and pepper. When done, add
the evaporated milk. Turn off heat and let set. Heat again just before serving.
Serve with Crackers. (I made this one with canned chopped clams and it was goo
d!)
Source:
"The Searchable Online Archive of Recipes (SOAR)"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0