Corn-Potato-Vegetable Chowder

Simmer 5 ears of corn 10 minutes. Remove from the pot, strain and save the cooking water. Cut the kernels off the cob and set them aside. If you want, to make this a more traditional 'chowder' you can simmer the potatoes* now in the corn water, mash and add them and the water later.

Sauté the longer cooking, sliced-chopped vegetables in 2T EVOO:

2 big carrots

4 stalks celery

3/4 lg. onion

3 lg. cloves garlic

Simmer these covered, for 10-15 minutes adding a little of the corn water when needed. Meanwhile, slice-chop the vegetables that require less cooking time, then add them to the pot:

1/3 lg. head of green cabbage

6 small Yukon gold potatoes*

celery tops

1/4 lg. onion

2 lg. cloves garlic

2 mini peppers

3 bay leaves

corn cut off the cobs

1t fresh ground black pepper

1T Better Than Bouillon - vegetable

1t Arizona Smoked Garlic Chipotle seasoning

Simmer this together with the corn water for 20 minutes, adding more water or vegetable broth if needed.

As is, this is a great, healthy, clear broth, vegetable soup. However, you could add a can of a cream-based soup now, if you prefer your chowder that way. . .Lin

Cod Chowder

Years ago I made a pot of chowder with big chunks of Pollock and loved it. Way more than clam chowder since I'm not fond of those at all, also mussels, scallops, oysters. . .no thanks.

I saw this Cod and right away thought chowder.

• 3 sm. onions
• 3-4 celery stalks
• and tops for later
• 5 cloves of garlic
• 2T EVOO

Sad Potato ?

-   -   -   -   -

• 2c chicken bone broth
• 4c water
• 1T dry dill
• 3 bay leaves
• 1/2 lemon - juice and zest
• 1T Original Old Bay Seasoning
• 5 sm. Yukon Gold potatoes cut in chunks

-   -   -   -   -

• 1 can cream of mushroom type soup
• 1-1/4# thick cut cod - cut in chunks

In a 4-5 quart pot, stir-saute the first group for about 10 minutes, then reduce heat and add bone broth and everything else in that group. (I forgot about potatoes until the end, so I partially cooked them separately, then added them with some of the cooking water - but add them with the broth group.) Simmer, covered another 20 minutes then add the soup and cod. Bring back to a simmer, cover and cook another 10 minutes. Remove from the heat. Let it just rest, covered another 10 minutes before serving. . .Lin

Vegetable Chowder

2 sm. yellow onions

1½c chopped celery

2 big carrots

2T avocado oil

1t black pepper

¼t cayenne pepper

2t Vegeta (make sure no MSG - it's been removed recently)

5 sm. red potatoes

6 lg. cloves garlic

a bunch of asparagus

cooked corn, cut from 5 cobs

½-1t Himalayan pink salt

Sauté and stir the first group of ingredients, adding the seasonings after about 7 minutes.  (I didn't use any of the BTB soup base this time.). Add a couple cups of water and the next group of vegetables.  Pour in about 3 additional cups of water and the soup.  Stir gently to blend everything, cover and simmer 10 minutes.  Check seasonings then serve.  This is a quick, easy yet healthy, lunch or dinner.  Combine with some crusty butter bread, and you're all set. . .Lin

Vegetable, Corn, Potato Chowder with Cod

3-4 stalks of celery

some small carrots

part of a red pepper

several green onions

3 med. Yukon Gold potatoes

1-2c skinny frozen green beans

1-2c fresh, canned or frozen corn

3-6c water

1t Penzey's 'Smoky' salt and pepper

2-3T Better Than Bouillon - lobster flavor

4-8oz. ocean cod cut in chunks

1 13.5oz. can coconut milk

Chop, slice or dice the vegetables however you'd like.  Put them in a 4 quart pot and simmer with the butter, just until it melts. Add the water and everything else in this group.  Simmer about a half hour until the vegetables are cooked as you like them.

Stir in the cod and coconut milk, bring back to a simmer and serve. . .Lin

Corn-Potato-Cod Chowder

3 carrots

3 stalks celery

½ med.-lg. onion
⅔c green onion tops

4 med. red potatoes - peeled

1-2T butter

Saute this until the potatoes barely soften.  Combine the following in a 2 quart pot.

1 can Cream of Mushroom Soup

2T Better Than Bouillon - lobster flavor

1t Penzey's Smokey (salt & pepper)

4c water

1#-1½# cod loins - cut in bite-size chunks

I had about a cup and a half of leftover sauteed potatoes and onions I also added to the broth, then blended all this with my immersion blender before adding to the vegetables.  Cover and simmer for 15 minutes.  Add the cod and simmer another 15 minutes.  Serve with oyster crackers, potato rolls or cornbread. . .Lin

Sweet and Spicy Corn and Bean Chowder

4 ears of corn

Cook the corn, cut it off the cobs (don't forget to chew on the cobs - what's left behind is the best part!) Save the corn water for soup broth.

1 can drained, rinsed black or navy beans

Or - ⅔c dry beans soaked and cooked

2T butter

2 carrots

2 ribs of celery

1 med. sweet onion

⅓ red or orange pepper

¼ sm. head of purple cabbage

½c dry white wine

1T Penzey's Southwest Seasoning

1-2T powdered chicken bullion

2t powdered cumin

½t black pepper

4c corn water
1c chopped parsley

corn and beans

⅓-½c flour

6-8oz. half and half or cream

Saute' the chopped vegetables in the butter.  Add the wine and simmer until the liquid is reduced.  Sprinkle on the seasonings and add the water and parsley.  Simmer for 45 minutes.  Stir in the corn and beans and flour, to thicken the broth, then return to a simmer.  Just before serving add the cream. . .Lin 

Vegetable Chowder

1/2# bacon cut in small pieces

5 ears of corn - steamed 15 minutes

1 lg. chopped onion

3 celery ribs - slice-chopped

2c. julienne-cut carrots

2 large potatoes - peel and cut in cubes

4-6 baby red potatoes - scrub and cube

ground rosemary, red and black pepper

6-8c water

3±T chicken flavor Better Than Bullion

1c half and half - optional

Fry the bacon until it's nicely browned.  Transfer the pieces to folded paper towel or brown paper, to drain.  Cut the kernels of cooked corn off the cob into a large non-stick skillet.  Add onion, celery and carrots.  Sauté this in a little bacon grease for 10 minutes, stirring often.  Put the cubed potatoes into a 3-5 qt. pot.  Season, then stir in the vegetables you've sautéed.  Bring this to a simmer and do a 'stir-fry' on this for another 10 minutes.

Add water, bullion and bring this to a simmer and cook for 30-40 minutes.  Taste the broth and make any changes needed in seasonings.  Stir in the bacon pieces.  Serve as is, or stir in half and half and bring up the heat again for just a few minutes before labeling into bowls. . .Lin

2-Day Tomato-Cream Vegetable Chowder

4 ears of corn

2 lg. carrots 

2c chopped celery

1lg. purple onion

1 very lg. purple shallot

1/2 med. red pepper

2T butter

1/2t black pepper

1-2c water

8 sm.-med. potatoes

1/2c± flour (corn, rice or wheat)

6-8c water
3oz. Sofrito (tomato cooking base)
3oz. tomato pesto

1t fresh ground garlic sea salt
1t seasoning salt
1/2-1t Hungarian hot paprika
1T roasted granulated garlic

1-2c half & half

I tried something new this time.  I put soup ingredients out earlier this evening but was getting tired.  Since I bought the corn several days ago, I decided I had to at least start this.  So here's what I did.  Steam the corn and cut off the cobs.  Chop all the vegetables in the first group, then combine with the corn, butter, pepper and water in a 5qt. pot.  Bring this to a simmer for a couple minutes, stirring, then cover, let come to room temperature and refrigerate overnight.  (At this point, you can continue on if you don't want to do this as a 2-day process.)

The next day (or now) scrub the potatoes and cut into 1/2" cubes.  Add these to the pot of vegetables and stir to blend.  Heat to a medium simmer, adding another cup or two of water if needed.  Cover and reduce heat to a low-bubbling simmer for 15 minutes.  Sprinkle the flour in, while stirring, to coat the vegetables and to keep lumps from forming.  When blended in, add more water, a little at a time.  Then add the Sofrito, pesto and seasonings so the flavor is just a little strong.  Continue to cook, over low heat, until the vegetables are done the way you like.  Using a potato masher, mash the vegetables, a little or a lot, then add half & half.  Stir, heat to a simmer and serve. . .Lin

Potato Corn Chowder

1 chopped red, green or orange pepper

1 lg. chopped onion

3 lg. cloves crushed, chopped garlic

1-1/2c chopped celery

2 med. chopped carrots

2T butter

2t turmeric

1t black pepper

1t Himalayan pink salt

1-2t granulated roasted garlic

1T sugar

2c finely chopped or shredded potatoes

2 cans corn - drained

3c water

1-1/2c whole milk

1T chicken soup base - if needed

Saute' and stir the first 5 ingredients in butter along with the seasonings, in a 3-5 quart pot, for about 10 minutes.  Add the potatoes, corn and water.  Simmer, covered on medium heat for 30 minutes.  Remove from heat, uncover, and let cool for another 30 minutes.  Add milk and sour cream.  Check the flavors, adding whatever is needed.  For a little crunch, and some more heat, you could add a handful of crushed spicy sweet potato chips or some chopped chili-lime cashews to each bowl. . .Lin

Carrot, Corn and Pea Pod Chowder

4 ears fresh corn - steamed over 4c water

3 carrots - chopped well

1# fresh pea pods - unstring and chop

1/2 red onion - chopped

2T bacon grease

fresh ground black pepper
1t chili powder

fresh ground Himalayan pink salt

3c. corn steaming water

2T chicken flavor Better Than Bullion
5 lg. cloves garlic - minced
2c half and half - or -
1c half and half and 1c sour cream

I make soup all year long. .because. .I love it!  Today, my neighbor stopped over on her way home from Farmer's Market, where she was given WAY too many pea pods.  Lucky me! — Thanks Joan!  For this recipe,  steam the corn, covered, for 10 minutes.  Cut corn off the cobs and combine with the next 9 ingredients in a 5 qt. pot.  Simmer all this over medium heat for 10 minutes.  Stir in the garlic and simmer another 10 minutes.  Add half and half / sour cream, reheat again just to a simmer.  Serve with crusty, buttered bread. . .Lin

When you reheat this, grate on fresh Parmesan cheese AND. . .try sprinkling on some ground NUTMEG!!!  Yup. . .makes it really interesting!