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♦ WEDNESDAY, DECEMBER 6, 2006
6C
Hot chowder for a chilly winter night
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
What’s filling, warming,
easy to make and kind to
your budget?
Try making a steaming
pot of chowder to serve with
crackers or crusty artisan
bread.
Chowder, whether its main
ingredient is fish, clams,
corn or ham, is by definition
a hearty stew made with
milk and, usually, plenty of
diced potatoes.
Some will argue that
Manhattan Clam Chowder,
which is made with toma
toes, is a true chowder, but
purists disagree and one
legislator in Maine felt so
strongly about it that he
introduced a bill to make it
a crime to put tomatoes in
clam chowder.
The word “chowder,” is
generally believed to have
come from the French
“chaudiere,” which is a big
cast iron cooking pot often
used by fishermen to make
a soup from their catch. As
we know it, however, it’s
largely an American inven
tion, and a way to make a
hearty meal with inexpen
sive ingredients.
In a hurry? Canned diced
white potatoes work well in
chowder recipes. Drain well.
New England
Corn Chowder
Recipe
If you prefer you can use
frozen creamed corn for this
chowder. Microwave it first
to get it thoroughly defrost
ed.
4 strips bacon,
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This one-dish breakfast combines French toast, sausage and syrup. It bakes in 30 min
utes, starting in a cold oven.
BAKE
From page fC
Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mus
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chopped
1 onion, chopped
1 cup celery, chopped
Vi cup fresh parsley
2 large cans creamed
corn
2 large cans whole
corn
Vs quart heavy cream
2 quarts milk
Salt and pepper to
taste
6 drops of Tabasco
8 cups chicken or tur
key stock
4 cups potatoes, cooked
and diced
Roux (half butter and
half flour)
Saut6 the bacon, onion
and celery slowly, then add
the parsley, corn, heavy
cream, milk, salt and pepper,
Tabasco, and stock. Simmer
for 45 minutes.
To make the roux, heat 1/2
stick butter and 1/4 cup flour
until melted. Add the flour to
the butter, stir together and
cook for a couple of minutes
to cook off the flour taste.
Add potatoes and thicken
with the roux. Wait for the
soup to come to a boil.
Source: Green Mountain
Inn, Stowe Vermont
Turkey Ham
Chowder
1 cup onion, chopped
1 tablespoon vegetable
oil
3 tablespoons flour
1/2 teaspoon black pep
per
1 quart skim milk
2 cups frozen hash
brown potatoes
2 cans (11 ounces each)
corn with red and green
peppers, drained
3/4 lb. Turkey Ham, cut
into 1/2-inch cubes
tard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp
Cheddar cheese
1/2 teaspoon black pep
per
1/2 cup sliced mush
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National Turkey Federation
Turkey ham chowder with corn and potatoes, shown here with turkey wraps on the
side, is a good main dish for winter nights, and inexpensive, too.
In 3-quart saucepan, over
medium-high heat, saute
onions in hot oil for 3 minutes
or until translucent. Blend
in flour and pepper. Cook for
a few minutes until lightly
golden brown. Remove pan
from heat; slowly add milk,
stirring constantly.
Return pan to heat and
stir until thickened. Add
potatoes; bring mixture to
boil, stirring constantly. Add
corn and turkey ham; return
mixture to boil.
Immediately reduce heat
to low and simmer soup 15
minutes or until potatoes
are tender and mixture has
thickened.
rooms (optional)
1 medium tomato, seed
ed and chopped (option
al)
1/2 cup thin-sliced
green onions (optional)
Preheat oven to 325
degrees. In large skillet, cook
SAT 10am-2pm
FOOD
Recipe Source: The
National Turkey Federation
Crockpot Clam
Chowuer
This clam chowder recipe
will be better for simmering
a long time.
4 (6 1/2 oz.) cans minced
clams with juice
1/2 lb. salt pork or
bacon, diced
1 cup chopped onion
6 to 8 medium potatoes,
peeled and cubed
3 cup water
3 1/2 teaspoons salt
1/4 teaspoon, pepper
4 cups half and half
cream or milk
sausage over medium-high
heat, stirring frequently
until thoroughly cooked and
no longer pink. In large mix
ing bowl, combine eggs, milk,
mustard and salt: stir well.
Distribute half the bread
evenly in a buttered 9” x 13”
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3 to 4 tablespoons corn
starch chopped fresh
parsley, for garnish
Cut clams into bite-sized
pieces if necessary. In skillet,
saute salt pork or bacon and
onion until golden brown;
drain. Put into slow cooker
with clams. Add all remain
ing ingredients, except milk,
cornstarch, and parsley.
Cover and cook on high 3 to
4 hours or until vegetables
are tender.
During the last hour of
cooking, combine 1 cup of
milk with the cornstarch.
Add cornstarch mixture and
the remaining milk and stir
well; heat through.
x 2” baking dish. Sprinkle
with half the pepper, half
the cheese, half the sausage
and half of each optional
ingredient. Repeat layer
ing using remaining bread,
pepper, cheese, sausage and
optional ingredients. Pour
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HOUSTON DAILY JOURNAL
Top each serving with a
little chopped parsley and
serve with crackers or crusty
French bread.
Source: Southernfood.
about.com
Alaska Salmon
Chowder with
Idaho Potatoes
4 tablespoons marga
rine
1 teaspoon crushed
garlic
1 medium onion,
chopped
1/2 red pepper,
chopped
2 carrots, chopped
2 cups cubed Idaho
potatoes
1 teaspoon salt
1 teaspoon, pepper
1/2 teaspoon dill weed
2 C chicken broth
1 pint half and half
1 cup milk
1 7.5 oz. can sockeye
salmon, broken up and
liquid reserved
16 oz. corn, fresh
shucked if possible, oth
erwise frozen
Melt margarine in medium
dutch oven. Saute garlic,
onion, and red pepper until
soft. Add carrots, potatoes,
salt, pepper, dill weed, and
chicken broth. Cover and
simmer for approximately
ten minutes or until pota
toes are barely soft. Add
salmon and reserved liquid,
corn, half and half and milk.
Heat through, being careful
not to boil.
This recipe tastes best if
prepared either early in the
day or the day before you
wish to serve it. It gets bet
ter with age!
Source: Alaska Bob
egg mixture evenly over cas
serole. Bake uncovered for
55-60 minutes, or until eggs
are set. Tent with foil if top
begins to brown too quickly.
Note: may be assembled
ahead and refrigerated up to
12 hours before baking.
41570