Beggars Chowder Recipes

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

BEGGAR'S CHOWDER

Steps:

• Coat the slow cooker with non-stick cooking spray.
• Combine the butter, flour, garlic, thyme, paprika and pepper in a small bowl.
• Work into a smooth paste, using the back of a spoon.
• Rub the paste into all sides of the turkey thighs.
• Place the turkey thighs in the slow cooker.
• Add the corn, broth, onion and bell peppers.
• Cover and cook on high for 3 hours or until the turkey is fork tender.
• Remove the turkey and set aside until cool enough to handle.
• Add the mushrooms and tomatoes to the cooking liquid.
• Cover and cook on high 30 minutes longer.
• Meanwhile, remove the turkey from the bones and cut into bite-size pieces.
• When the mushrooms are tender, return the turkey to the slow cooker.
• Add the cream and parsley.
• Cook, covered, about 15 minutes or until heated through.
• Add salt and pepper and garnish with more parsley, if desired.