Summer is here along with just about every vegetable you could possibly want to cook. It is also the best time to make a delicious chowder. Chowder usually indicates a soup that is rich and creamy with chunks of seafood and vegetables. The term may also describe a hearty soup made with corn or chicken.
The most famous, of course, is New England Clam Chowder. It is believed that the word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil their catch of the day with potatoes and other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. “Chowder” first appeared in a written recipe in 1751 and, by the 1800s, American cooks were using mostly clams instead of fish because of the abundance of shellfish in the northeast.
Italian chowders and stews are usually made with seafood. The true story of cioppino begins with ancient Mediterranean fishermen who created the first fish soups and stews. These recipes were adopted by seamen and the recipes used local ingredients. Cioppino belongs to the same tradition as a chowder and a bouillabaisse. American cioppino is a story of immigration patterns, ethnic heritage and local adaptation. Food historians, generally agree, cioppino originated in California (in the San Francisco Bay area) and the group of Italian fisherman credited for the recipe immigrated from Northern Italy, specifically Genoa.
East Coast Italian Americans were fond of Manhattan Clam Chowder and put their special touches to it.
Italian American Clam Chowder
Serves 8
Ingredients
Medium-sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. Instead, the broth is briny and clean tasting with flavors from the sea standing out.
If you do not want to fuss with fresh clams substitute 4 cups of clam broth and 16 oz of canned clams.
Ingredients
8 pounds clams, medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
2 ounces pancetta, finely chopped
1 large onion, chopped small
1 small red bell pepper, stemmed, seeded and finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
6 medium garlic cloves , minced
1 teaspoon dried oregano
1 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 (8-ounce) bottle clam juice
1 ¼ pounds Yukon Gold potatoes , peeled and cut into 1/4-inch dice
1 large bay leaf
1 28-32 oz. can Italian diced tomatoes, undrained
Salt and ground black pepper
2 tablespoons fresh parsley leaves , chopped
Directions
Bring 4 cups of water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams open, 4-5 minutes. Transfer the clams as they open to a large bowl; cool slightly. Reserve the cooking water.
Holding the clams over a bowl to catch any juices, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside.
Pour the broth that collected in the bowl into a 2-quart glass measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (you should have 5 cups; if not, add some of the cooking water to make this amount. Rinse and dry the pot, then return it to the burner.
Fry the pancetta in the empty pot over medium-low heat until the fat renders and the pancetta is crisp, 5 to 7 minutes. Add the onion, pepper, carrot and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic, oregano, fennel seeds and pepper flakes and saute about 1 minute.
Add the reserved clam broth, bottled clam juice, potatoes and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
Corn and Potato Chowder
Ingredients:
2 slices of bacon
1 cup onions, chopped
1/4 cup flour
2 ½ cups chicken broth
2 cups red potatoes,unpeeled and diced
2 cups fresh corn kernels
8 ounces cream-style corn
1 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 cups whole milk
Salt and freshly ground pepper to taste
Directions
Cook the bacon in a large skillet until crisp and remove to a plate. Crumble when cool enough to handle. Add the onion and cook in the bacon drippings over medium heat until the onion is lightly browned and tender.
Stir in flour until blended into the mixture.
Add chicken broth and stir to blend.
Add diced potatoes, corn and cream-style corn, pepper and hot sauce.
Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender.
Add milk and cook, covered, for another 15 minutes. Sprinkle crumbled bacon on top.
Serve warm with crusty bread.
Summer Vegetable Chowder
Servings 8-10
Ingredients
2 cups chopped onions
tablespoon butter
1 tablespoon olive oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1⁄2 cups diced potatoes
3 cups water or vegetable stock
1⁄2 teaspoon dried thyme
1 bay leaf
1 1⁄2 teaspoons salt
1⁄2 teaspoon ground black pepper
1⁄2 cup green beans, cut into 1 inch pieces
1⁄2 cup red bell pepper, diced
1 cup zucchini, diced
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces light cream cheese
Directions
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
Stir in the parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
Stir the sauce into the soup and gently reheat.
Summertime Fish Chowder
4 servings
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
5 medium red potatoes, peeled and cut into 1-inch pieces
1 cup chopped carrots
1 cup clam juice or fish stock
1 cup no-salt-added diced tomatoes
1 bay leaf
1 teaspoon fresh thyme leaves or 1/4 tsp. dried
1/2 teaspoon smoked paprika, plus additional for optional garnish
1/4 teaspoon cayenne or to taste
1/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 to 2 cups water, as needed
1 lb. firm-fleshed white fish, skin removed, cut into 2-inch chunks
1 cup whole milk
1 tablespoon chopped parsley
Directions
In a large stockpot, heat oil over medium heat. Add onion and saute until soft, about 6 minutes. Add garlic and saute for 2 minutes.
Add potatoes and carrots, stir, then add fish stock and tomatoes, bay leaf, thyme, paprika, cayenne, salt and pepper. Add just enough water to cover potatoes. Simmer until the potatoes are tender, about 10 to 12 minutes.
Add fish and stir. Cook until fish is opaque and cooked through, about 8 to 10 minutes.
While fish cooks, heat milk in a small saucepan over medium heat until hot. Do not let it boil. Add milk to soup mixture and stir. Keep at low temperature.
To serve, ladle into shallow bowls. Top with chopped parsley and a sprinkling of smoked paprika.
Chicken and Summer Squash Chowder
Ingredients
1 onion, finely chopped
1 celery stalk, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 pound skinned, boned chicken breast, cut into bite-size pieces
6 cups low sodium chicken broth
1 1/2 pounds summer squash, diced
1 piece Parmesan cheese rind
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped basil
Directions
Saute onion, celery and garlic in olive oil in a large soup pot. Add chicken and sauté until lightly brown. Add broth and Parmesan cheese rind. Simmer for 10 minutes. Add squash and simmer until the squash is tender. Remove the cheese rind.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, basil, salt and pepper.