Favorite chowder recipes your family will enjoy come those cold, snowy months when we need something warm, rich and filling…..all in one big pot!
Cheddar and Ale Chowder with Potato and Pancetta
Adapted from a Brown Eyed Baker recipe
4 to 6 servings
4 slices thick-cut bacon, diced
1 medium onion, minced
1 small shallot, minced
1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
1½ cups (one 12-ounce bottle) light-colored ale
1 cup vegetable broth
2½ cups half-and-half (may substitute fat free, if you choose)
Pinch cayenne pepper
2 tablespoons dry sherry
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1. Cook the pancetta in a large stockpot or Dutch oven over medium heat until crisp, 4-5 minutes. With a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside.
2. Add the onion and shallot to the pot containing the pancetta drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
3. Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.
4. Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the reserved pancetta, season with salt and pepper to taste, and serve immediately.
Gram’s Clam Chowder
2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, sliced into ¼ inch pieces
3 Tbs. flour
2 cups vegetable broth
20 oz. chopped clams, in juice
1 cup heavy whipping cream
1 bay leaf
2 russet potatoes, peeled and cut into ½ inch cubes
Kosher salt and white pepper, to taste
Heat the butter in a large stock pot over medium high heat; add the onion and celery and sauté until softened, approximately 6-8 minutes. Add flour to aromatics in sauté pan and stir to incorporate evenly. Add the broth, clam juice, (reserve clams for now) cream, bay leaf, and potatoes; stir to combine and bring to a simmer, stirring constantly as mixture thickens, then reduce heat to medium low and cook for 25-30 minutes. Stir soup often and simmer just until potatoes are fork-tender. Now add in clams and season soup to taste with salt and pepper; cook soup for another 2-3 minutes, just until clams are firm. Serve at once!
Curried Sweet Potato Chowder
3 medium sweet potatoes, peeled
2-4 Tbs. evoo, divided use
1 medium yellow onion, diced
2 garlic cloves, minced
2 stalks of celery, sliced
1-2 tsp. garam masala
1 tsp curry powder
5 cups of chicken or vegetable broth
1 cup of coconut milk, can use light, if preferred
Preheat the oven to 425 degrees F. Slice the sweet potatoes into 2 inch rounds. Place potatoes on a baking sheet and drizzle with 1-2 tablespoons evoo; season to taste with kosher salt and freshly ground black pepper. Roast sweet potatoes 40 minutes, then reduce heat to 350 degrees F. and continue to cook potatoes until they are fork-tender; remove from oven and set aside to cool.
Meanwhile, in a large stock pot, heat the remaining 1-2 Tbs. evoo over medium heat; add the garam masala and curry powder and cook for 30 seconds, then add the onion and celery and sauté, stirring often, for 4-6 minutes. Stir in garlic and cook for an additional 30 seconds; remove sauté pan from heat. Add roasted sweet potatoes and stir to combine. Add stock and bring mixture to a boil; reduce heat and simmer soup for 15 minutes. Let soup cool slightly before using a food processor (working in batches to process) or immersion blender to blend until creamy. Place soup back into stock pot over medium heat; stir in coconut milk and heat until hot throughout.
Ree’s Corn Chowder
4 Tablespoons 1/2 Stick Butter
1 whole Onion, Chopped
3 slices Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute; sprinkle flour evenly over the top of vegetables and stir to combine, cooking for 1-2 minutes to let flour cook a bit. Pour in broth and stir well. Allow chowder to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Season with kosher salt and pepper as needed. Serve at once.
Chef Alli’s Favorite Peasant Bread
2 tsp. yeast and 1 tsp. sugar dissolved in 2 cups warm water
5 cups all-purpose flour
1 tsp. kosher salt
1 tsp. Italian seasonings
1-2 Tbs. evoo
1-2 Tbs. cornmeal
In a large mixing bowl, combine flour, salt and Italian seasonings; add water/yeast mixture and gently combine. Cover bowl with a towel and set in a warm place to let dough rise for about 45 minutes – 1 hour. Meanwhile, prepare a baking stone or baking sheet by drizzling it with evoo topped with cornmeal. Punch dough down and place onto prepared baking sheet/stone. Let dough raise for 30 minutes. Preheat oven to 400 degrees F. and bake for 20 minutes, or until golden brown. Reduce heat to 350 degrees F. and continue to bake bread for an additional 10-15 minutes. Upon removing bread from oven, brush with a bit of melted butter or evoo. Let bread cool slightly before slicing. Can toast slices, if preferred – mine usually never make it that far. J
Chef Alli’s Inc.
Office: 785. 272.1055
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