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Showing results for tags 'chowder'.
Found 7 results
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Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day! Ingredients: ¼ cup gluten-free flour blend 2 cups chopped leeks ½ cup half and half 4 cups of clam juice 1 Tablespoon thyme 2 bay leaves 1 can of whole baby clams 2 cubed potatoes 2 slices bacon salt & pepper ½ cup diced celery tablespoon butter Directions: Dice the bacon, cube the potatoes, and chop the leeks and celery. Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft. Add gluten-free flour blend, clam juice, salt & pepper, bay leaves and thyme, and stir well and allow to thicken for 10-15 minutes, then add the can of clams and continue to stir. Add potatoes and cook another 15-20 minutes until the potatoes are soft, then add half & half and stir. Let simmer for several more minutes and server. -
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Celiac.com 01/12/2019 - Green chile corn soups and stews are a New Mexico staple. A bit of cream and thicker, and presto, the soup becomes a chowder. Easy to make, hearty and delicious, this blend of green chiles, corn, potatoes, parsley, and zucchini are married with onion, gluten-free chicken broth, white pepper and liquid smoke to create a rich, chowder that is sure to please. Ingredients: 2 pounds potatoes, peeled, and cubed 8 ounces Hatch or any New Mexico Green Chile—roasted Peeled, seeded and finely chopped (Use Anaheim chiles in a pinch) 4 cups chicken broth 1 Fresh jalapeño, seeded and finely chopped 1½ cups corn kernels 2½ cups of water 1 cup chopped zucchini or yellow squash 1 cup medium onion, finely chopped 2 cups milk ½ cup cream 1 tablespoon cooking oil ¼ teaspoon white pepper ½ teaspoon chopped parsley Cheddar cheese for topping, shredded Mix 2-3 tablespoons of corn starch with ⅓ cup of warm water. Add a bit at a time to thicken as desired. Directions: Sauté the onion in the cooking oil until clear. Add the green chile, jalapeño, potatoes, corn, salt, pepper and chicken broth. Bring to boil. Reduce heat and simmer 20 minutes. Strain liquid from potato, green chile and onion mixture and reserve 3 cups cooking liquid. Mash half of the potato, chile and onion mixture. Reserve the other half. Add water, white pepper, parsley, and remaining green chile and potatoes. Add ⅓ of the corn starch mixture and stir well. Stir in another ⅓ once you notice the soup thickening a little. The remaining corn starch can be added as needed to achieve desired consistency. You might not want to use all of it. If you use too much, add a bit of water or milk. Raise heat, stirring with wire whisk until thickened. Add milk and cream to thickened liquid and continue to stir until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chiles and onions. Blend well. Top with sharp shredded Cheddar cheese and cilantro, and serve with gluten-free tortillas and tortilla chips. -
Peruvian-style Chicken Chowder with Chipotle (Gluten-Free)
Jefferson Adams posted an article in South American
Celiac.com 12/10/2015 - Soups are a common part of many types of cuisine. This soup recipe offers a variation on the delicious chowder the Peruvians know as Chupe de Pollo. It marries chicken and broth with vegetables, herbs, spices, hominy and cream with a dash of adobo, and smokey chipotle pepper to produce a rich, hearty chowder fit for fair weather or foul. Ingredients: 1 tablespoon cooking oil 1 pounds skinless chicken breast 4 small red potatoes, cut into ½-inch chunks 1 (15.5-ounce) can white or golden hominy, rinsed and drained 1 (7-ounce) can chipotle chiles in adobo sauce 1 cup chopped carrot 1 cup chopped seeded Roma tomato ½ cup chopped celery 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon dried thyme 6 garlic cloves, crushed 6 cups chicken broth ¼ cup heavy cream ¼ cup chopped fresh cilantro ½ teaspoon salt Dozen or so lime wedges Directions: Finely chop 1 chipotle chile, and set 1 teaspoon adobo sauce aside separately. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, chopped carrot, chopped celery, ground cumin, dried oregano, and dried thyme; cook 5-7 minutes, stirring often, until onion is tender. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer about 30 minutes or until chicken is tender. Remove chicken without juice, and cool slightly. Shred chicken with 2 forks; cover and keep warm. Remove pan from heat; let cool 5 minutes. This next step is best done with an immersion blender, but if using a regular blender, use caution, and blend very small amounts at a time. Place one-quarter of broth mixture in a blender; process lightly and cautiously until smooth. Pour pureed broth mixture into a large bowl. Repeat in small batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Simmer, uncovered, for about 15-20 minutes, until potatoes are tender. Stir in cream and then the chicken; simmer a few more minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges. -
Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality. You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder. Ingredients: 3-4 large ears of corn 5 cups milk 2 large Russet potatoes, diced 1 medium onions, diced 3 celery stalks, diced 5 slices bacon, chopped 1 ½ tablespoons butter 2 teaspoons salt 1 teaspoon pepper Directions: Remove kernels from ears and set aside, reserving the cobs. Cook bacon in a large soup or stock pot over medium heat until they begin to crisp, stirring occasionally, about 10-12 minutes. Leave bacon in pot along with about 2 tablespoons of fat. Add onion and celery and cook until tender and slightly browned, stirring occasionally for an additional 10-12 minutes. Add milk, potatoes and cobs to the pot. Gently simmer while covered until potatoes become tender, 12-15 minutes. Remove and discard cobs and add kernels to the soup along with salt and pepper. Simmer 5-7 minutes longer until kernels soften slightly. Remove from heat and separate about half the solids from the soup and puree in a blender until smooth. Return to soup and add butter. Heat over low until butter is melted and incorporated.
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4 to 5 ears corn olive oil mirepoix (leeks, onions, carrots, and celery) basil chicken stock potatoes, diced cream smoked peppers Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4. Source: California Culinary Academy Winter Soups and Stews 10-10-92. -
1 teaspoon safflower oil 2 teaspoons dry sherry, or water 1-¼ cups onion, finely chopped 1 cup carrot, thinly sliced 2 celery stalks, thinly sliced 1 bay leaf 2 cups red potatoes, cubed 1 cup vegetable stock 1 cup skim milk 1 cup fresh or frozen corn cayenne to taste nonfat plain yogurt for, garnish, optional In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4.
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