Easy Homemade Cream Soups
How to Make Chowder Recipes
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Recipes > Chowder Recipes
Cream
soups are so easy to make, why buy Campbell's at 1.50 a can? See Basic Cream Soups
below.
There are three different types of clam chowder, a clear, a red and a white. The New England Clam Chowder is the white.
Also check out other easy homemade soup recipes.
Manhattan Clam Chowder
3 sliced celery1 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 tomatoe 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
26 oz canned clams, drained1/2 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
4 to 5 medium potatoes, pared and cubed1 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 clams1 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 stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, 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 clams1 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 haddock2-1/2 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 deveined
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
Corn-Cheese Chowder
9
slices diced bacon
1 medium onion, diced
2 cups potatoes diced and cooked
2
17oz 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.
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Cream Soup Base
2 1/2 c. milk
1/2 c. flour
2 T. butter or margarine
Dash
of salt and pepper
Melt the butter in a saucepan. Add the flour to make a paste. Slowly add the milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of soup you desire.
To this cream base you can add steamed broccoli, chopped cauliflower, with American cheese; chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque, or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces. Also mushrooms can be added.
Note: My daughter adds raw chopped vegetables
and lets it simmer till done, I have never tried this, I prefer adding partially
cooked veggies. She calls this recipe "Cream of Everything" soup.
Cream of Tomato Soup
3 1/2 cups cooked or canned tomatoes1/4 cup chopped onion
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon sugar
3 cups milk
Place tomatoes
and onions in a saucepan and cook 10 min. Press through a sieve. Melt butter or
margarine in a saucepan over low heat. Add flour, salt, and sugar and stir till
smooth. Add the sieved tomatoes slowly, and cook over low heat, stirring constantly
until thickened. Scald milk in top of a double boiler, and add tomato mixture
slowly, stirring constantly. Place over boiling water in bottom of a double boiler,
heat for 1 minute, and serve immediately.
Recipe from a 1961 Teaching Teens
to Cook cookbook
Cream of Potato Soup
4 c. potatoes
2 c.
celery
1 c. onion
2 c. water
3 tablesp butter
2 c. half and half
1
tsp parsley
Cut up potatoes, celery and onion. Boil in 2 cups water
until tender. Put some through a blender. Add butter, half and half, and parsley.
Heat and serve.
Recipe from a SD
Special Olympics Cookbook
Potato Soup
3 potatoes1 1/2 teaspoons salt
1 quart milk
1/4 teaspoon celery salt
2 slices onion
1/8 teaspoon pepper
3 tablespoons butter
Few grains cayenne
2 tablespoons flour
1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.
Cream of Broccoli Soup
1 lb. broccoli (fresh or frozen)8 oz. butter
1 cup flour
1 quart chicken stock
1 quart half and half
1 tsp. salt
1/4 tsp. white pepper
Clean broccoli and cut into 1/2-inch pieces. Steam in 1/2 cup water. Do not drain. Melt butter in pan over medium heat. Add flour to make a roux. Cook 2-4 minutes, add chicken stock, stirring with wire whip and bring to a boil. Turn heat to low. Add broccoli, half and half, salt and pepper. Heat, but do not boil.
Creamed Cauliflower Soup
2 tablespoons
butter
1/2 cup chopped onion
1/4 cup chopped celery
2 cups water
1
cup chopped cauliflower
1 pkg. chicken noodle soup mix
2 cups milk
1/2
tsp. caraway seeds
Melt butter in large saucepan. Add onion and celery. Cook 5 minutes. Stir in water, cauliflower, and soup mix. Cook 10-15 minutes. Beat until smooth and creamy. Add milk. Cook until heated. Stir in caraway seeds. Serves 6.
Fancy Cream of Mushroom Soup
5 cups sliced fresh
mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon
dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4
teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
In a large heavy saucepan, cook mushrooms in the
broth with onion and thyme until tender, about 10 to 15 minutes. In blender or
food processor, puree the mixture, leaving some chunks of vegetable in it. Set
aside.
In the saucepan, melt the butter, whisk in the flour until smooth.
Add the salt, pepper, half and half and vegetable puree. Stirring constantly,
bring soup to a boil and cook until thickened. Adjust seasonings to taste, and
add sherry.
Make some homemade crackers to go with your soup.
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