Almost Instant Corn and Potato Chowder

When you need a quick soup for a chilly day, this is about as quick as it gets. This recipe makes plenty for four hearty appetites.

Ingredients:

• 4-6 red potatoes, cubed
• 1 yellow onion, peeled and chopped
• 1 clove of garlic, chopped fine
• 1 stalk of celery, chopped
• 1 tablespoon olive oil
• 1 small package frozen corn (unless you have fresh, then 2 ears will do)
• 2 jars of alfredo pasta sauce
• Skim milk
• Optional: 1 can of chopped clams

Preparation of the corn potato chowder:
Cook the onion, garlic, and celery in the olive oil until just turning tender.
Put the cubed potatoes in the microwave and cook for 3 minutes or until tender.
Add the cooked potatoes, the corn, and the alfredo sauce to the soup pot.
Heat to a low simmer, then add milk to thin it to the consistency you like.
If you want to turn it into a quick clam chowder, add the clams.
Serve this up with a side of dark bread and a salad.

Photo credit: Paul Goyette
 

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Fish Chowder that Tastes Like New England Clam Chowder

This is the same recipe that is on my Sacramento Easy Meals Examiner website. It is quite popular because it’s so hearty and filling, and easy to make.

Ingredients for the creamy fish soup
½ pound scallops
½ pound shrimp
1 pound tilapia or cod
Optional: 1 slice of bacon, chopped fine
1 yellow onion, chopped
2 russet potatoes, peeled and cubed
1 tablespoon olive oil
6 tablespoons butter
2 cups of chicken broth
2 cups of milk
4 tablespoons flour
2 teaspoons dill weed
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh grated parmesan cheese

Preparation of the fish chowder
Melt 2 tablespoons of butter with the olive oil in a large pot.
Cook the onions in the butter and oil until just turning translucent.
Add the bacon if desired.
Add the potatoes and stir.
Add 1 cup of chicken broth.
Allow the potatoes to cook for 5 minutes.
Add the seafood and the rest of the broth.
Allow the seafood soup recipe to simmer for 5 minutes while making a white sauce.
To make the white sauce, melt 4 tablespoons of butter in a pan.
Using a fork or whisk, stir the flour into the butter.
Slowly add the milk, stirring constantly, until it turns into a creamy white sauce.
Stir the white sauce into the chowder. Add the dill, salt, pepper, and parmesan.
Allow to simmer for another 5 minutes.
Serve this creamy fish soup in chowder bowls
chowder bowls with crusty bread and a salad.



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