Canadian Indian Guides Chowder Recipes

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CLAM CHOWDER, CANADIAN MILITARY STYLE



Clam Chowder, Canadian Military Style image

This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6 1/2 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon dried thyme
salt and pepper

Steps:

  • In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
  • Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

INDIAN CORN CHOWDER



Indian Corn Chowder image

I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.

Provided by Bonnie Young

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 quart water
7 chicken bouillon cubes
1/2 teaspoon white pepper
1/2 cup onion (chopped)
1 cup sliced fresh mushrooms (or sliced canned mushrooms)
2 cups frozen corn (or fresh corn in season)
1 cup diced potato
1 cup diced carrot
1/2 cup butter
1/2 cup flour
2 cups milk or 2 cups light cream
cooked bacon bits (to garnish)

Steps:

  • Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
  • Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
  • Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
  • Serve hot garnished with bacon bits if desired.

Nutrition Facts : Calories 370.1, Fat 20, SaturatedFat 11.9, Cholesterol 52.7, Sodium 1312.6, Carbohydrate 43.4, Fiber 4.4, Sugar 2.7, Protein 9.2

CREAMY CANADIAN CLAM CHOWDER



Creamy Canadian Clam Chowder image

I enjoyed this wonderful chowder in Victoria BC and tried to reproduce it @ home.Wonderful! A tasty trick:Puré 1/2 can of the clams; it really adds to the taste.

Provided by Sageca

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

4 slices bacon
2 onions, coarsely chopped
2 yukon gold potatoes, diced
2 celery ribs, coarsely chopped
2 (6 ounce) cans clams (save the juice)
1 teaspoon chicken bouillon powder
water, as needed
2 1/2 cups milk, divided
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
ground black pepper
2 tablespoons flour

Steps:

  • Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
  • Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
  • Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
  • Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
  • Reduce heat; add clams until they are heated through.
  • Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
  • Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
  • Add cooked bacon.
  • Adjust seasoning to taste.
  • If possible refrigerate chowder, covered, for 24 hours to develop flavors.

Nutrition Facts : Calories 182.2, Fat 8.4, SaturatedFat 3.5, Cholesterol 32.7, Sodium 357.4, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 10.4

CANADIAN LIVING CORN CHOWDER



Canadian Living Corn Chowder image

Make and share this Canadian Living Corn Chowder recipe from Food.com.

Provided by Laureen in B.C.

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
1 onion, chopped
2 celery ribs, chopped
1 tablespoon flour
2 -3 cups chicken stock
1 large potato, peeled and diced
2 cups milk
2 cups corn, cream style
salt and pepper

Steps:

  • In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender.
  • Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.

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