Any good Chowder recipes?

[Ramathorn]

Thinking about making one for Thanksgiving. Something with lump crabmeat and fresh corn. How does that sound? Or maybe, I should make it New York chowder style (as in tomato base). Thoughts?

 

[someone]

The Link

or

1/4 cup plus 1 Tbs. unsalted butter
1-1/2 medium onions, chopped
2 small cloves garlic, minced
4-1/2 cups corn kernels
1/4 cup plus 2 Tbs. fish stock or water
2-1/4 Tbs. cornstarch
3 cups milk
1-1/2 cups crabmeat or imitation crabmeat
6 ounces medium cooked shrimp , peeled
1-1/2 cups heavy cream
1/2 lb. roasted poblano or Anaheim peppers, diced
1-1/2 canned chipotle chile (optional), finely minced
3/4 lime, sliced
3 Tbs. fresh cilantro, chopped
Melt half the butter in a large nonreactive saucepan over medium high heat.

Sauté onion and garlic 4-5 minutes stirring frequently, until onion is softened.

Transfer to a blender.

Add corn, fish stock and cornstarch and purée until smooth.

Melt remaining butter in same pan over medium heat.

Add the corn purée and cook 4-5 minutes, stirring frequently, until thickened.

Stir in milk and bring to a simmer.

Cover partially, reduce heat to low and gently simmer 10 minutes.

Add next 5 ingredients and salt to taste.

Heat just to a simmer.

Serve hot, garnished with lime and cilantro.

 

[Sock Monkey]

This is the recipe from the Mansion at Turtle Creek. I make it several time a year - it is so good!

SOUTHWEST CORN CHOWDER


6 lg Ears sweet corn
1 t Corn oil
2 Onions -- cut in medium dice
2 Cloves garlic -- chopped
1 1/2 Poblano peppers -- seeded and diced
2 Serrano peppers -- seeded and chopped
3 c Chicken stock
2 c Heavy cream
Salt -- to taste
1 tb Lime juice -- approximately
1 sm Baking potato -- peeled and diced
1/2 c Jicama -- peeled and diced
1/4 Red bell pepper -- seeded and diced
1/4 Yellow bell pepper -- seeded and diced
1 tb Fresh cilantro -- finely chopped

Shuck corn, remove silk, and cut kernels from cob.
Set aside 3/4 cup. Heat oil in a heavy saucepan over
medium heat. Stir in reamining corn kernels and
onions. Saute for about 10 minutes or until onions
are soft and juices have cooked down. *Do not brown.*
Add garlic, 1 chopped poblano, 1 chopped serrano
chili, and chicken stock. Bring to a boil, stirring
frequently. Reduce heat and simmer for 20 minutes.
Stir in cream. Return soup to a simmer and cook for
about 5 minutes for intil slightly reduced. Remove
from heat. Pour soup into a blender and blend until
very smooth. Season to taste with salt and lilme
juice. Set aside and keep warm. Fill a large pot
three-quarters full with water. Bring to a boil.
Season lightly with salt. Add potato and cook for 2
minutes. Add reserved 3/4 cup corn kernels and cook
for 2 minutes. Add jicama, bell peppers, and
remaining diced poblano and serrano chilies; cook for
2 minutes. Drain vegetables and immediately fold into
warm soup. Pour equal portions into six warm soup
bowls. Sprinkle an equal amount of chopped cilantro on
each and serve immediately. The entire soup may be
made up to one day in advance. Reheat, but *do not
cook,* just before serving.

 

[Ramathorn]

damn. pretty elaborate stuff. I will give it a shot.

 

[Napoleon]

Living in South America, I'm coming of winter (this year was mild compared to last year) and yet the recipes are all starting to point towards cold weather foods.

The chowder sounds good, just an observation.

Suerte