Download e-book for iPad: Chowderland: Hearty Soups & Stews with Sides & Salads to by Brooke Dojny

By Brooke Dojny

ISBN-10: 1612123759

ISBN-13: 9781612123752

Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny deals fifty seven recipes for chowders of every kind -- a few made with seafood, a few with meat, and a few with simply vegetables -- plus facet dishes, salads, and muffins to around out the menu. no matter if you’re trying to find a hearty meal on a comfortable iciness night or a clean gumbo excellent for a summer season lunch, you’ll flip to this scrumptious assortment repeatedly!

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Extra resources for Chowderland: Hearty Soups & Stews with Sides & Salads to Match

Sample text

It’s great with Grilled Summer Vegetable Salad with Balsamic Drizzle (page 104) and Rosemary-Onion Focaccia (page 93) or plain toasted focaccia. 4 SERVINGS 6 ears corn 5 cups water 1 teaspoon salt, plus more if needed 4 ounces bacon, cut into 1/2-inch pieces (about 1 cup) 2 tablespoons butter, plus more if needed 1 large onion, chopped 2 tablespoons all-purpose flour 2 cups half-and-half 12 ounces all-purpose potatoes, peeled and diced (about 21/4 cups) 3 tablespoons chopped fresh thyme 1 teaspoon sugar Freshly ground black pepper COR N OR SE X?

The fish will break apart as it cooks. Add the peas, chives, dill, parsley, and tarragon, and cook for 5 minutes if using fresh peas or about 2 minutes for frozen peas. Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or refrigerate overnight. Reheat over low heat, ladle into bowls, and serve. notes Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth.

Cover (use foil if the baking dish has no lid) and bake in the preheated oven for 35 to 45 minutes, or until the potatoes are nearly tender. Arrange the fish over the potatoes, gently pushing it down into the liquid. Return to the oven and bake, uncovered, until the fish is cooked through, 10 to 15 minutes. indd 28 2/4/15 11:18 AM seasonings if necessary. The chowder can sit in the turnedoff oven for up to 45 minutes, or remove the pot from the oven and let sit at cool room temperature for an hour or two.

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Chowderland: Hearty Soups & Stews with Sides & Salads to Match by Brooke Dojny


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