What Is Your Favorite Chowder?

What Is Your Favorite Chowder? It is winter time and we need something to warm our hearts. Here are three of my favorites. Enjoy! Gary
Corn Chowder

For 4 servings:

9 ounces white new potatoes, cut into cubes
1/4 bay leaf
2-1/2 tsp. unsalted butter
3 ounces onions, finely chopped
1/4 green bell pepper, finely chopped
1-1/4 stalks of celery, finely chopped
1/2 tsp. cumin seeds
2-1/2 tsp. all purpose flour
1/8 tsp. sage
1/8 tsp. white pepper
1/2 cup plus 1 Tbs. milk
5 ounces frozen corn, or kernels from 3/4 ears of corn
1-1/4 Tbs. fresh parsley, finely chopped
Cook potatoes with bay leaf in 1-1/4 cups boiling water until just tender. Remove from heat. Drain and reserve cooking liquid. Melt butter in a heavy nonstick pan over medium heat. Add next 4 ingredients and cook 10 minutes, stirring, or until onion is soft. Remove from heat. Add flour, sage and pepper, plus a little of the potato water, and stir until well mixed. Stir in the potatoes and remaining potato water, milk and corn. Return to heat and stir until soup is thickened and hot. Pour into individual serving bowls and sprinkle with parsley.


Corn and Cheese Chowder

2 ounces unsalted butter
1 large onion, finely chopped
1 clove garlic, crushed
1 tsp. cumin seeds
2 cups chicken stock
1 medium potato, peeled, chopped
1/3 cup plus 3 Tbs. canned creamed corn
1 cup fresh corn kernels
2 Tbs. fresh parsley, chopped
1/3 cup plus 3 Tbs. cheddar cheese, grated
2 Tbs. cream (optional)
1/8 tsp. salt
1/8 tsp. pepper
1 Tbs. plus 1 tsp. fresh chives or parsley, chopped

Melt butter in a heavy nonstick pan over medium high heat. Add onion and cook 10 minutes, or until golden. Add garlic and cumin seeds. Cook 1 minute, stirring constantly. Add chicken stock and bring to a boil. Add potato, reduce heat and simmer, uncovered, 10 minutes. Add next 3 ingredients and bring to a boil over medium high heat. Reduce heat and simmer 10 minutes more. Stir in cheese, cream, salt, and pepper. Heat gently until cheese melts. Serve immediately, topped with chives or parsley.

Veggie Chowder with Herbs

For 4 servings:

3 Tbs. unsalted butter
1/2 cup red onion, chopped
1 small leek, chopped
1 bay leaf
1 cup carrot, diced
1 cup red or yellow potatoes, diced
4 cups vegetable stock
1 cup zucchini, diced
2-1/2 cups fresh corn kernels
1 cup roma tomatoes, seeded and chopped
3 Tbs. fresh thyme leaves
1/4 cup mixed fresh herbs, chervil, parsley, dill, basil, chives, chopped
1 cup milk or soy milk

Melt butter in a heavy stockpot over low heat. Sauté onion, leek, bay leaf and carrot 4-5 minutes, or until soft. Add potatoes and stock and bring to a boil. Reduce heat to low and simmer about 5 minutes. Add zucchini, corn and tomato. Cook 3 minutes more. Remove from heat and remove bay leaf. Add herbs, sea salt and pepper to taste and milk. Let steep about 2 minutes before serving.