4 tb Unsalted butter
1 md Onion, chopped
1 Clove garlic, chopped
3 c Fresh corn kernels
1/4 c Water
1 1/2 tb Cornstarch
2 c Whole milk
3/4 c Lump crabmeat, about 4 ounces
1 c Whipping cream
2 Poblano chili peppers, roasted and diced
1 Canned chipotle chili pepper, diced

Method

Salt to taste Chopped fresh thyme or cilantro
Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro

4 Potatoes; diced
1 Onion; finely chopped
3 Ribs celery; finely sliced
1 ts Salt
1/8 ts White pepper
2 1/2 c Water
2 tb Flour
4 c Skim milk
2 tb Low cholesterol margarine
1 qt Clams

Method

Place potatoes, onion, celery, pepper and water in cooker. Close cover
securely. Place pressure regulator on vent pile and COOK 5 MINUTES
with pressure regulator rocking slowly. Let pressure drop on its own
accord. Moisten flour with part of milk. Beat until smooth and stir
in remaining milk. Beat until smooth and stir in remaining milk.
Stir mixture and margarine into soup and simmer, uncovered, to
thicken. Add 1 quart clams to soup and simmer, uncovered, 3 minutes,
stirring occasionally.

1 c Sliced leek or onion
1 c Sliced carrot
1 sm Baking potato cubed
1 c Defatted chicken broth
2 c Evaporated skim milk
1 c Frozen whole kernel corn
2 tb Chopped parsley
Salt & pepper to taste

Method

In medium saucepan, combine leek, carrot and potato with chicken broth. Cover and simmer 10 minutes or until vegetables are tender. Puree then add milk and corn. Heat without boiling, to serving temperature. Season to taste with salt and pepper. Serve sprinkled with parsley.

DIRECTIONS
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

* 4 (6.5 ounce) cans minced clams
* 2 (28 ounce) cans crushed tomatoes
* 2 (29 ounce) cans diced tomatoes
* 7 carrots, sliced
* 1 stalk celery, diced
* 8 potatoes, cubed
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 2 tablespoons Worcestershire sauce
* 3 drops hot pepper sauce
* 1/2 teaspoon onion powder
* salt to taste
* ground black pepper to taste

Method

1. Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
2. Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

How visitors found this page:

• manhatten soup recipe

* 1 (14.75 ounce) can cream-style corn
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 1/2 cups half-and-half cream
* 1/4 cup bacon bits
* 2 green onion, chopped
* 1/4 teaspoon cayenne pepper
* 1 (8 ounce) package cold cream cheese, cubed
* 1 (4 ounce) can small shrimp, drained

Method

Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.

* 1 pint shucked clams
* 1 cup tomato and clam juice cocktail
* 2 potatoes, cleaned and chopped
* 1 cup chopped green bell pepper
* 1/4 cup chopped green onions
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can Italian-style diced tomatoes

Method

1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.

How visitors found this page:

• manhattan clam chowder

* 4 slices bacon
* 1/2 cup chopped onion
* 4 potatoes, peeled and cubed
* 1 tablespoon all-purpose flour
* 1 cup bottled clam juice
* 1 cup half-and-half
* 2 (6 ounce) cans minced clams
* salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 2 tablespoons chopped fresh parsley

Method

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

* 1/2 cup butter
* 2 stalks celery, chopped
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 (6.5 ounce) cans minced clams, drained with juice reserved
* 2 potatoes, peeled and cubed
* 1 (12 fluid ounce) can evaporated milk
* 1/2 teaspoon dried thyme
* salt and pepper to taste

Method

1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

* 1 pound diced bacon
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 1 (15.5 ounce) can black-eyed peas with liquid
* 1 (14.5 ounce) can beef consomme
* 1 (29 ounce) can diced tomatoes

Method

1. In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
2. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.