Chowder and Cream Soups Recipes

Manhattan Clam Chowder

• 3 sliced celery
• 1 lg chopped onion
• 1 sliced potato chopped
• 1 sliced carrots
• 2 cans (6 1/2 oz each) chopped clams
• 2 cups tomato sauce
• 1 1/2 cup water
• 1/2 cup tomato puree
• 1 Tblsp dried parsley flakes
• 1 1/2 tsp dried thyme
• 1 tsp salt
• dash pepper

In a pot combine all ingredients and stir. Cover and bring to a boil and then simmer for 1 hr.

New England Clam Chowder 1

• 26 oz canned clams, drained
• 1/2 pound bacon (cooked and crumbled)
• 1 large onion (chopped)
• 6 large potatoes (peeled and diced
• 3 cups water
• 3 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 4 cups half and half
• 3 tablespoons cornstarch

Place all ingredients except half and half in a large pot. Cover, bring to a boil and simmer for 1 hour. Combine half and half with cornstarch until smooth. Add to pot, stir, and cook another 1/2 hr.

New England Clam Chowder 2

• 4 to 5 medium potatoes, pared and cubed
• 1 large can or 2 small cans chopped clams
• 3 tbsp. butter
• 1/2 to 1 cup milk
• Salt and pepper to taste

Cook potatoes. Drain. Add clams with juice, butter and milk. Simmer until warmed through. Salt and pepper to taste.
Recipe from a 1995 church cookbook

Clam Chowder

• 1 quart clams
• 1 tablespoon salt
• 4 cups potatoes cut in 3/4 -inch cubes
• 1/8 teaspoon pepper
• 4 tablespoons butter
• 11/2 inch cube fat salt pork
• 4 cups scalded milk
• 1 sliced onion
• 8 common crackers

Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stew pan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stew pan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water.

Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving. The clam water has a tendency to cause the milk to separate, hence is added at the last.
Recipe from a 1893 Fannie Farmer cookbook

Rhode Island Chowder

• 1 quart clams
• 1 cup stewed and strained tomatoes
• 3 inch cube fat salt pork
• 1 sliced onion
• 1/4 teaspoon soda
• 1/2 cup cold water
• 1 cup scalded milk
• 4 cups potatoes cut in 3/4 inch cubes
• 1 cup scalded cream
• 2 tablespoons butter
• 2 cups boiling water
• 8 common crackers
• Salt and pepper

Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.
Recipe from a 1893 Fannie Farmer cookbook

Connecticut Chowder

• 4 lb. cod or haddock
• 2-1/2 cups stewed and strained tomatoes
• 4 cups potatoes cut in 3/4 inch cubes
• 3 tablespoons butter
• 1-1/2 inch cube fat salt pork
• 2/3 cup cracker crumbs
• 1 sliced onion
• Salt and pepper

Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.
Recipe from a 1893 Fannie Farmer cookbook

Seafood Chowder

• 3 cans Campbell's chunky clam chowder soup
• 1 lb. (15 to 20) large shrimp, shelled and de-veined
• 1 medium bay leaf
• 1/4 tsp. hot pepper sauce
• 1 lb. white fish, cut in 2 inch pieces

In large saucepan, combine all ingredients except white fish. Cook over low heat 10 minutes; stir now and then. Add white fish; cook 5 minutes more. Remove bay leaf. Makes about 9 1/2 cups.

Corn Chowder

• 4 to 5 medium potatoes pared and cubed
• 1 can creamed corn
• 3 tbsp. butter
• 1/2 to 1 cup milk
• Salt and pepper to taste

Cook potatoes. Drain. Add creamed corn, butter and milk. Mix thoroughly. Salt and pepper to taste. Heat through.
Recipe from 1995 church cookbook

Also see this New England Corn Chowder from an Indiana Church Cookbook and this Corn Chowder from a Dutch Recipebook.

Corn-Cheese Chowder

• 9 slices diced bacon
• 1 medium onion, diced
• 2 cups potatoes diced and cooked
• 2 17 oz cans cream style corn
• 2 1/2 cups hot water
• 1/4 tsp. garlic powder
• 2/3 cup evaporated milk
• 1 cup Velveeta cheese, cubed

Brown bacon and onion. Drain all fat except 1 tablespoon. In a large kettle combine bacon, onion, bacon fat, potatoes, corn, hot water and garlic powder. Simmer for 15 minutes. Add milk and cheese. Simmer until cheese melts. Good served with garlic toast.

Clam Fritters

• 1 pint clams
• 1 1/3 cups flour
• 2 eggs
• 2 teaspoons baking powder
• 1/3 cup milk
• Salt
• Pepper

Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour mixed and sifted with baking powder, then add chopped clams, and season highly with salt and pepper. Drop by spoonfuls, and fry in deep fat. Drain on brown paper, and serve at once on a folded napkin.