Full of Seafood Chowder

 found this recipe in a Northwest Cookbook I bought years ago. They used bay scallops instead of cod and only canned shrimp.  This is my adaptation with a few minor changes this year. Originally published in winter 2017.  

 

Ingredients:

3 cups potatoes, peeled and cubed.
1/4 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
1 – 6.5 oz.  can minced clams, drained with liquid reserved
1 – jar clam juice.
1/3 cup dry white wine or chicken broth
1 tsp. dry chicken broth granules
1 tsp.salt
Pepper, to taste
5 Tbs. Flour
1/3 cup cold water
1 pound cod fillets, cubed
6 oz. raw shrimp
1/2 pint whipping cream
1 bay leaf
1/2 tsp. dry thyme leaves, crushed
1/2 tsp. dry nutmeg
 

Instructions:

1.  Cook potatoes in boiling salted water until tender.  Drain and set aside.  In a large saucepan, melt butter and saute onion and garlic for 5 minutes.
2.  Drain canned clams saving liquids in a 4 cup measuring cup. Add 1/2 cup clam juice and  enough water to the liquids to measure 3 cups.  Pour liquids into saucepan with onion mixture.  Set clam aside to add later.
3.  Add wine (or chicken broth), chicken stock, salt, thyme, nutmeg, pepper and bay leaf.  Cover and simmer for 15 minutes.
4.  Cut cod into bite size pieces.  Cut shrimp into thirds.  Add 1 Tablespoon butter to a skillet.  Place cod and shrimp in the skillet and cook until done.
5.    Mix flour and cold water to a smooth paste.  Add to liquid, stirring constantly.  Cook until thickened.
6.  Remove bay leaf.  Add potatoes, whipping cream, clams, shrimp, parsley.  Heat through.
7.  Serve with crusty French bread and a glass of white wine.

Veggie Chili

Veggie Chili

Veggie Chili

 This recipe is easy to put together and takes the chill out of winter days.  -published previously in 2017.


Print Recipe
Veggie Chili
Few ingredients. Easy and quick to make.
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 Tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 2 bell peppers cored and diced
  • 4 cloves garlic chopped
  • 1-1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper can add more or less depending on the amount of heat desired
  • 1 Tablespoon chili powder
  • 1 15 oz kidney beans drained and rinsed
  • 1 15 oz. black beans drained and rinsed
  • 3 15 oz cans diced tomatoes
  • 1 cup frozen corn
  • salt and pepper
Cuisine dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 Tablespoons olive oil extra virgin
  • 1 medium onion diced
  • 2 bell peppers cored and diced
  • 4 cloves garlic chopped
  • 1-1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper can add more or less depending on the amount of heat desired
  • 1 Tablespoon chili powder
  • 1 15 oz kidney beans drained and rinsed
  • 1 15 oz. black beans drained and rinsed
  • 3 15 oz cans diced tomatoes
  • 1 cup frozen corn
  • salt and pepper
Instructions
  1. In a dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne and chili powder. Season with salt and pepper. Stir together and cook until soft, 3-4 minutes
  2. Mix in beans, diced tomatoes and corn.
  3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.
  4. Top with favorite garnish and serve immediately.
Recipe Notes

Optional garnishes:  sour cream, Greek yogurt, shredded cheddar cheese, sliced green onions or fresh cilantro.

Serving suggestions:  Serve with fresh bread and a glass of white wine.

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