Clam Chowder

Clam chowder has been one of my favourite soups since I was a kid.  I would love it when I would come in from playing outside on a cold winter day and my mom would have some of this simmering on the stove.  For me it's a very comforting soup.  And it's a quick, easy soup to make.  I like this recipe because it's not a thick chowder, it's more of a broth.  (Ugh, I tried canned clam chowder once and it was so creamy and unappetizing...this chowder is nothing like that!)  I made some of these tea biscuits to go with this yummy chowder, it may just be childhood memories, but I think clam chowder needs tea biscuits on the side!  

I hope you enjoy this soup as much as I do!

Clam Chowder

3 tbsp butter

1/2 small onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 cups of diced potatoes

2 cups water

Salt and pepper, to taste

1 can baby clams, with liquid

1 can evaporated milk

Melt butter in a large pot, add onion, carrots, and celery and cook for 3-5 minutes.  Add potatoes, salt and pepper, and water, bring to a boil.  Reduce heat and simmer for about 15 minutes, or until potatoes are cooked through.  Add the can of clams with the liquid and the milk.  Heat through and serve.

Hearty Salmon Vegetable Chowder

This chowder just amazes me.  I have been making it for years and will never, ever tire of it.  It's a bowl of pure deliciousness; hearty vegetables and salmon in a creamy broth.  So good.  When I first began making this chowder I would omit the zucchini, because for some odd reason I thought I hated zucchini.  Crazy, now I love it and cook with it all the time!  And I don't always use green pepper, any colour will do, I actually like using red because it stands out more in the soup.  I'm sure other vegetables could be used in this as well, like finely chopped cauliflower, but I love it just the way it is and don't want to mess with a good thing.  

This soup doesn't take long to make cooking-wise, but there is a lot of chopping involved.  I start off by chopping everything except for the zucchini and parsley.  Then once the other vegetables are cooking I chop up those two.  All the chopping is definitely worth it though, because it's a wonderful, filling soup and I can't get enough of it!

 

Hearty Salmon Chowder

1 can salmon, drained and flaked 

1 tbsp butter

1 small onion, finely chopped

2 celery stalks, finely chopped

1/2 green pepper, finely chopped

1 clove garlic, minced

4 large potatoes, cut into small cubes (about 3 cups) 

2 medium carrots, diced

1 cup each of chicken broth and water

1 zucchini, diced

1 14 oz. can of evaporated milk

1 14 oz. can of cream style corn

1/2 cup chopped fresh parsley

ground black pepper, to taste

In a large pot melt butter over medium heat.  Cook onion, celery, green pepper, and garlic for about 5 minutes, stirring often.  Add the potatoes, carrots, broth, and water and bring to a boil.  Reduce heat, cover, and simmer for 15 minutes.  

Add the zucchini, stir, and continue simmering for 5 more minutes, or until vegetables are tender.  Add the salmon, evaporated milk, corn, parsley, and pepper.  Cook until heated through and then serve and enjoy!