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    You are in: Home / Cookbooks / Soups: Chow Down on Chowder
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    98 recipes in

    Soups: Chow Down on Chowder

    [Cover photo by - Carla -.] My other soup cookbooks include Dreamy Cream Soups , For Health and Healing , Hearty Meat Soups , Meat-Free , Out of the Ocean, Into the Tureen , Slurping Round the World and Tomato Soup . . . Mm-mm, Good!
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    Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.

    Recipe #42385

    5 Reviews |  By Derf

    Nice mild curry flavour, add more if you like. Swirl no fat yogurt, sour cream or cream into each serving, to mellow the curry flavour. From Company's Coming, cooking for diabetics. diabetic choices: 1 starch, 1/2 fruit and veggie each serving.

    Recipe #45585

    A hearty chowder, especially good during winter months. From Parkway 600 in Kansas City, MO.

    Recipe #66902

    Another of my aunt's recipes. Great for those cold nights.

    Recipe #50144

    This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

    Recipe #15350

    Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.

    Recipe #18447

    An invention that was a huge hit

    Recipe #155547

    A Reiman Publications recipe Quick/Rich/Hearty, Great recipe for using up leftover ham.

    Recipe #159440

    5 Reviews |  By Stacky5

    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.

    Recipe #173021

    Delicious, creamy soup that's great on a cold winter day. I got this recipe from friends in Hays, KS, a Volga German community filled with good cooks!

    Recipe #34628

    Came from some healthy recipes book, it's very tasty and easy to make

    Recipe #50688

    Serve with rye bread croutons. From Pillsbury.

    Recipe #159211

    A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

    Recipe #78189

    3 Reviews |  By mer@

    I just love homemade soup! This recipe is from Taste of Home.

    Recipe #92870

    This is really good and really easy for the results you get. I got the original recipe from Bon Appetit, and changed it a bit...you have a fair amount of leeway to add other ingredients to this, like chicken. I add the creamed corn to thicken the soup. I can't remember the exact can size, 16 oz could be wrong, but it's the "regular soup can" size. Sorry. I don't really know why I add frozen corn, maybe because I always have some wasting away in my freezer. It was the first thing I made my DH when we were dating...we got married last year! Was it the soup? Enjoy!

    Recipe #174029

    A great chilly-day chowder. Serving amounts are an approximation.

    Recipe #142475

    This recipe took me several years to perfect and it has been enjoyed by everyone who like clam chowder, even those who did not like it previously. By puree'ing the tomatoes, you would hardly know that tomatoes were used.

    Recipe #37586

    Recipe #4633

    I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.

    Recipe #17342

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