Cheddar Seafood Chowder

This quote comes from Thomas Keller who is an American chef, restaurateur and cook book writer. His landmark Napa Valley restaurant, The French Laundry in Yountville, California, has won multiple awards from the  James Beard Foundation.

Chowders are popular in the South.  It is a thick fish and vegetable soup of stew consistency. Chowder is not a cream soup, even though it usually contains cream. Chowders always contain chunky bits, while cream soups must have a smooth consistency made from pureed ingredients. Chowder is usually seasoned with bacon and always contains diced potatoes and onions.

Chowder originated in France, where the fishermen would throw bits of their catch into a large cauldron, add some cream, and eat it with broken-up crackers. Breton settlers brought the dish to Newfoundland and Nova Scotia. They called it chaudière, after the pot in which it was cooked.

Cheddar Seafood Chowder

Cook's notes: This recipe was adapted from Taste of Home Southern Favorites. To cut down on calories I used 2% milk instead of cream, reduced fat cheddar cheese and less butter.

recipe serves 4

Ingredients:

• 3/4 cup chopped onions
• 2 TB. butter
• 1 can (14.5 oz.) chicken broth
• 1 cup cubed and peeled potato
• 2 medium carrots, diced
• 2 celery ribs, diced 
• 1/3 cup Clamato juice
•  1/4 tsp. lemon pepper seasoning
• 1/4 tsp. Old Bay Seasoning
• 1/4 cup flour
• 2 cups 2 % milk
• 2 cups shredded sharp cheddar reduced fat cheese
• 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed
• 1 cup cooked shrimp

Directions:

• In a large saucepan saute onions in butter until tender 
• Stir in broth, cubed potatoes, carrots, celery, Clamato juice, Old Bay Seasoning and lemon pepper
• Bring to a boil, reduce heat, cover and simmer for 25 minutes or until vegetables are tender
• In a small bowl whisk flour and milk until smooth, add to soup, bring to a boil
• Reduce heat and stir until thickened
• Add in cheese, crab and shrimp
• Cook and stir until cheese is melted  

Potatoes served in every shape and form imaginable are popular southern sides. I was intrigued by the simplicity of this hash brown recipe. Only 3 ingredients are used

to create this Waffle Iron Hash Brown dish.

Follow this link for easy directionshttp://stepable.com/recipes/97/waffle-iron-hash-browns

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