1. In a large covered soup pot, simmer the four corn cobs in the stock for two hours. Remove and discard the cobs. 2. Add the seafood stock and return to a simmer 3. Add the onions and celery to the ...

The term chowder usually brings to mind a steaming bowl of thick and chunky soup, often enriched with a generous amount of whole milk, or even cream. It’s that last part that can dishearten the ...

The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...

Kristen from Attleboro recently went to the Mooring in Newport and loved their scallop chowder. How very timely is her request for the recipe to try and make at home. This is the chowder that has won ...

This chowder can be on the table within 30 minutes of starting it. I cut the scallops in half and leave the coral whole. As with all scallop dishes make sure that the scallops are only very lightly ...

2 celery stalks, de-strung with a potato peeler and chopped 120g or so crimini or chestnut mushrooms, wiped and halved Sea salt and black pepper 1 tbsp chopped tarragon 4 fillets Alaskan wild salmon, ...

The term “chowder” usually brings to mind a steaming bowl of thick and chunky soup, often enriched with a generous amount of whole milk, or even cream. It’s that last part that can dishearten the diet ...

says this recipe is based on an old San Francisco dish called Force Meatballs, recorded in a 1907 cookbook titled Prepare crab meatballs and refrigerate. To cook the crabs, fill a 6 to 8 quart pot ...