Varsity 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.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

VARSITY CHOWDER

Steps:

• Combine the potatoes, water, carrot, celery, onion, salt, and pepper in a 2-quart saucepan.
• Simmer, covered for 10 minutes.
• Melt the butter in a medium saucepan.
• Stir in the flour.
• Cook until bubbly, stirring constantly but do not brown.
• Stir the milk into the flour mixture.
• Cook until thickened, stirring constantly.
• Add the cheese.
• Cook until the cheese melts, stirring to blend well.
• Ladle into soup bowls and sprinkle with the bacon.