The Chart House Clam Chowder (Copycat)

 

The first time I was in Maine, I made it my business to try absolutely every lobster dish that I could find, and that included lobster ice cream, which was actually pretty tasty. I also tried as many regional specialties as possible, and that included clam chowder that I ate up and down the eastern seaboard. This recipe is a copycat one that I had at The Chart House in Ogunquit, Maine. I did not have russet potatoes, so I used Melissa’s baby red potatoes, unpeeled, and it came out beautifully. This is a wonderful chowder, almost velvety, and quite complex in taste, due to their signature spice blend.

 It's soup season, so you might want to add this to your repertoire.

The Chart House Clam Chowder (Copycat)

 Adapted from food.com 

1 slice hickory smoked bacon, minced

1⁄2 t. butter

1 c. onion, minced

1 garlic clove, minced

1 t. seasoning (see spice blend recipe below)

1 T. flour

1 6.4-oz. can minced clams

1 c. bottled clam juice

1 1⁄2 c. half-and-half

1⁄4 t. white pepper

2 medium potatoes, boiled, peeled and diced

 INGREDIENTS FOR THE CLIFF HOUSE SPICE BLEND:

4 t. oregano

4 t. dried parsley

2 t. marjoram

2 t. dill

4 t. thyme

4 t. basil

1 t. sage

4 t. rosemary

2 t. tarragon

1 T. flour 

Make The Chart House Spice Blend:

 Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

 For the Clam Chowder:

 In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic, and The Cliff House Spice Blend over low heat. Do not allow to brown.

Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.

Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.

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Jalapeño Popper Soup

 

We had our first frost earlier this month, coincidentally on the exact same day that we had our first frost last year. It also marked my day of switching from the air conditioning to heating. I have a rule around here that it must get to 59° in the house before I turn on the heat. That morning, it did. Such days call for something warm and spicy, and this soup seemed just the ticket.Jalapeño Popper Soup

1 12-oz. pkg. bacon, chopped

4 Melissa’s pickled jalapeños, seeded and diced*

½ c. chopped onion

2 t. Melissa’s minced garlic

½ c. flour

6 c. chicken stock

1 T. pickled jalapeño juice    

1½ c. whole milk

1½ c. heavy cream

1 1.5 lb. pkg. Melissa’s Baby Dutch Yellow Potatoes, cut into 1” dice

8 oz. cream cheese, softened and cut into pieces

2 c. shredded sharp cheddar cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Place bacon into a medium stockpot and cook over medium-high heat until crisp. Add jalapeños and onions, and cook until tender, 3-4 minutes. Stir in garlic and cook an additional 30 seconds.

Sprinkle the flour over all, and stir to incorporate. Continue to cook, stirring for 1-2 minutes. Pour in the chicken stock, milk, and cream.

Add potatoes and bring the soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 25-30 minutes, stirring occasionally.

Remove the pot from the heat and add the cream cheese and shredded cheddar, stirring until the cheeses are melted and combined.

Salt, pepper, or Slap Ya Mama, to taste; garnish as desired. 

*If you want a bit more heat, leave the seeds in. I ended up removing the seeds from three, and leaving the seeds in the fourth, and I thought that was the perfect combination.

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Creamy Ham and Potato Soup

 

For Easter (remember it?) I decided that I wanted to make myself a ham dinner, so I bought myself a small ham, and I am talking tiny. But, like the fishes and the loaves, this ham seemed to last forever. I had ham and eggs, ham salad, ham sandwiches (both hot and cold), ham steak, I was half out of my mind with ham, and I do believe I was starting to oink. This, thankfully, is the last of it, in this tasty ham of potato chowder.

Creamy Ham and Potato Soup

Slightly adapted from smalltownwoman.com

 2 T. olive oil

1 yellow onion, chopped

2 stalks celery chopped

1 carrot, sliced into thin rounds

1 3-lb. bag Melissa’s Peewee Dutch Yellow potatoes, halved

2 c. cubes fully cooked ham

2 cloves garlic, minced

½ t. onion powder

2 T. chopped parsley

3 c. chicken broth

3 T. butter

3 T. flour

1 c. whole milk

Salt and pepper

 In a large stockpot over medium heat, heat oil. Add onion, celery, carrot, potatoes, and ham. Sauté until the onions become translucent, approximately 5-7 minutes. Add the garlic, onion powder, and parsley; cook for 1 minute.

 Stir in the chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.

In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warm and season with salt and pepper to taste.

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Smoky Jalapeño Cheddar Potato Soup

When you suddenly go crazy and make three different cauldrons of soup in one week, you can often come up short when it comes to storage/freezer containers. That’s precisely what happened to me when I decided to try a number of new soup recipes. Fortunately, one recipe was better than the other, and I am pretty much set for winter when it comes to soup. I do find that a nice cup of soup is a wonderful accompaniment to half a sandwich, salad, or roll. This recipe for smoky jalapeño cheddar potato soup is phenomenal! I think it is my favorite of the three that I tried. Be sure to cook your potatoes, as mentioned in the recipe, only until fork tender, you don’t want to cook them to mush. This bit of spicy, cheesy goodness is a must for the coming months.

Smoky Jalapeno Cheddar Potato Soup

Slightly adapted from oliveandmango.com

6 slices thick cut bacon

2 c. mirepoix (mixture of celery, carrots, and onions, all minced)

½ T. Melissa’s minced garlic

1 Melissa’s pickled jalapeño, seeded and chopped

1 t. dried thyme

1 12-oz. bottle of lager or Pilsner

1/3 c. flour

3 c. broth, chicken or vegetable *

1 c. heavy cream

4 small to medium russet potatoes, peeled and cubed

½ lb. of sharp old white cheddar cheese, grated coarsely

4 oz. smoked cheddar cheese grated coarsely

Salt and pepper to taste

In a large soup pot, cook the bacon over med/high heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl.

 Add the carrots, celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add ½ of the beer and cook until reduced by half, another couple of minutes.

 Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste.(see recipe note about thinking) Add the chicken broth just a little bit at a time, stirring as you add until smooth and creamy. The soup should start out very thick and eventually thin out as you add the full 3 cups of broth.

 Then stir in the remaining beer and the potatoes, and simmer for approx 20 minutes or until the potatoes are fork tender.

 Add the heavy cream, cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes. Stir in the reserved bacon and season with salt and pepper.

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Sauerkraut Chowder

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Buying a 32-ounce jar of sauerkraut seemed like such a good idea at the time. I love hotdogs smothered in sauerkraut, and I was prepared to spend many nights enjoying them while watching my favorite team battle it out in the playoffs. But when the baseball season ended more abruptly than I had anticipated, I ended up with more than I could handle. So, like you do, I did a Google search for recipes that employ the use of sauerkraut. When I stumbled across this one (heavily updated by me), I couldn’t believe it. I was almost appalled at the thought, but at the same time intrigued.

This chowder is excellent! Hearty, chunky, flavorful, with just the right amount of piquancy from the sauerkraut (the potatoes absorb enough of the flavor to avoid it being overtly sour), this is like Oktoberfest in a bowl. It’s the perfect meal for this ever-changing, colorful time of the year.



Sauerkraut Chowder

1 15-oz. can cannellini beans, rinsed and drained
2 medium/large russet potatoes, peeled and diced
2 ribs celery, chopped
2 medium carrots, chopped
1 medium yellow onion, chopped
12 oz. Polish sausage, diced
1 32-oz. jar sauerkraut, undrained
1 8-oz. package cream cheese, cubed 

1 12-oz.can evaporated milk
32 oz. chicken, ham, or vegetable stock
1 T. German mustard
½ t. dried dill
¼ t. freshly ground black pepper

 Place ingredients, in order listed, into a 6-qt. slow cooker. Cook on low for 5-6 hours until the potatoes are tender.

Cajun Potato Soup

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I can honestly say, when it comes to Mardi Gras, I really don’t do that much celebrating. I do, however, really enjoy the food. As a consequence, year after year, I try new recipes for Cajun and Creole dishes. With the frigid temperatures that we’ve been having, nothing sounds better than a hot sandwich or steaming bowl of soup. This Cajun Potato Soup warms you inside and out, thanks to the spices and andouille sausage. It goes together rather quickly; I got the oil and butter melting as I was chopping the vegetables, and then just threw them into the pan as they were cooking. In no time, I had a delicious, comforting bowl of soup.

 

 Cajun Potato Soup

Adapted from Allrecipes.com

2 T. butter 

2 T. olive oil 

1 3-oz. pkg. Melissa’s shallots, diced 

2 ribs celery, diced

3 cloves garlic, minced

1½ lbs. andouille sausage, sliced into rounds 

1 1.5-oz bag Melissa’s Baby Red Potatoes, quartered

3 c. chicken broth 

2 c. whole milk 

2 c. heavy cream 

2 t. Italian seasoning

1 t. Creole seasoning

1 lg. Handful fresh spinach, chopped 

Grated Parmesan cheese, for garnish

 In a large stockpot over medium heat, melt butter and oil together. Add onion, celery, and garlic and cook until the onions are translucent, about 5 minutes. Add the sausage slices; cook, stirring occasionally another 5 minutes. Add potatoes; cook and stir 15 minutes. Slowly add chicken broth, milk, heavy cream, and seasonings. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Add spinach and cook until wilted, about one minute more. Remove from heat. Top with Parmesan cheese.

 

 

 

Slow Cooker Corn and Chicken Chowder

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In this household, October is soup month. I have so many recipes that I want to try, experiments that I want to involve myself in, as well as an overabundance of pantry goods that could stand a bit weeding. I’ve gone crazy over corn these past couple of days, having made a variety of recipes containing it as an ingredient, and I am absolutely in love. This is an easy one to put together, hearty and filling, and so is appropriate for an evening meal along with a side salad and crusty roll of bread. There’s nothing in here that the kids won’t like, so it’s family friendly as well. What a lovely pot of comforting warmth.

Slow Cooker Corn and Chicken Chowder

1 lg. (.75-1 lb.) boneless, skinless chicken breast
1 medium yellow onion, diced
3 medium carrots, sliced
3 ribs celery, sliced
1 10.5-oz. can Cream of Chicken Soup
16 oz. homemade chicken broth
2 14.75-oz. cans Creamed Corn
¼ c. chopped fresh parsley
¼ c. chopped fresh chives
¼ t. smoked paprika
1/2 t. dried basil
½ t. dried minced onion
¼ t. Montreal Steak Seasoning (yes, that stuff makes everything better)
1/8 t. seasoned pepper

In the bottom of a 6-quart slow cooker, combine chicken and vegetables. In a large mixing bowl, whisk together soup, broth, corn, fresh herbs, and seasonings. Pour mixture over vegetables. Cover and cook on low for 8 hours until chicken is tender enough to shred. 

Shred chicken, and serve topped with additional chopped chives and/or parsley.

 

Panera-Inspired Smokey Summer Corn Chowder

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Having been on lock-down for so long, anytime one of my friends orders food for delivery or curbside pick up, we all know about it. I think there has been more detailed, in-depth food talk around here than ever before. One friend had a salad and Summer Corn Chowder from St. Louis Bread Co. (or as you call it, Panera), loved it, and as a consequence, has beaten a trail to their drive-thru ever since.

Intrigued, I had to try it. I had no recipe, so based this on the description on the web: “Roasted corn and skin-on red potatoes simmered with sweet cream, poblano peppers and cilantro.” Having never actually tried that soup, I had no basis for comparison, so Linda, God love her, got me some.  When I shared the end result with her she was delighted. “Nailed it!” she told me. “Now,” she went on, “I can have it year round.” So can you.

Panera-Inspired Smokey Summer Corn Chowder

2 T. olive oil

2 T. unsalted butter

2 large Melissa’s shallots, diced

3 T. flour

5 c. vegetable broth

1 T. Better Than Bouillon Roasted Chicken Base

1 1½ lbs. Melissa’s baby red potatoes, skin on, cubed

4 c. fresh, roasted corn kernels*

1 poblano pepper, chopped

½ c. chopped Melissa’s Sweet Red Bell Peppers

1 14.75-oz. can creamed corn

½ T. cumin

Salt, to taste

¼ t. freshly ground black pepper

½ c. fresh chopped cilantro

1 c. half-and-half

Diced fresh tomatoes, for garnish

Chopped fresh scallions, for garnish

Place the oil and butter in a pot over low heat. Add the shallots and cook until transparent, 6 to 8 minutes. Sprinkle the flour over the shallots and cook, stirring, for an additional 3 to 5 minutes.

Add the broth, chicken base, and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.

Add the corn, poblano pepper, red peppers, creamed corn, cumin, salt, pepper, cilantro, and half-and-half; cook over low heat for 8 minutes, smashing potatoes with a small masher (I use this one), until the soup has thickened and heated through.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with additional chopped cilantro. Serve immediately.

*To roast corn: Preheat oven to 400° F.  Line a jelly roll pan with foil and set aside.  Rub softened butter over each ear of corn and sprinkle with salt and black pepper.  Line ears of corn up on prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.

Mexican Chicken Corn Chowder

Is it just at my market, or is corn all over the place at yours too? This is not corn season, but I have seen loads of it at local markets, and for a decent price. I expected it to be tasteless and a bit on the dry side, but it was actually quite good. Whenever I can get my hands on ears of decent corn, I like to make corn chowder.

Today I combined a recipe for chicken enchilada chowder, with corn chowder, and came up with what I'm calling Mexican Chicken Corn Chowder. It’s positively addictive, with just the right amount of heat and loads of flavor. If you like your soup a little hotter, double up on the jalapeños. This is easy to put together, because you throw everything into the crockpot add forget about it. And I mean this literally. This afternoon, I got sidetracked watching the ball game, had the doors and windows open, and thought somebody in the neighborhood was cooking something wonderful because I could smell the aroma coming in through the door. Nope, it turned out to be me! It was the chowder.

Mexican Chicken Corn Chowder

1 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 ½ cups chicken stock, preferably homemade
1 14.75-oz. can cream-style corn
2 ears of corn, husked, roasted, and sliced from the cob
½ cup diced Melissa’s Pickled Jalapeños
½ cup diced Melissa’s Fire Roasted Sweet Red Peppers
1 15.5-oz. can black beans, rinsed and drained
2 teaspoons chili powder
½ teaspoon smoked paprika
1 ½  teaspoons ground cumin
1 ½ cups freshly grated Monterrey Jack cheese
1 cup heavy cream
Salt and pepper to taste
Garnish as you see fit

Spray a six-quart crockpot with Pam. Add all of the ingredients, give it a stir, and cook on low for six hours. During the final half hour of cooking, remove the chicken, shred it, and return it to the crock. Season to taste with salt and pepper. Garnish any way that you like. For my tastes, I enjoy a sprinkling of Cojita cheese and scattering of freshly chopped chives.

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Another delicious slow cooked soup with a Mexican bent can be found in this recipe for Slow Cooker Chicken Tortilla Soup.

 

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Merry Monday

Over the Moon

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