|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
Results 1 - 10 of 1,180 for cream chowder
In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 ...
This old-fashioned authentic ... New England Clam Chowder is a hearty ... base; remember that milk/cream are still to ... let corn be the main ingredient!
The following is ... broth, remaining salt, cream, and black ... cholesterol, 870 mg sodium Yield: 6 servings. Copyright © 2006 Felicia Drury Kliment.
Fry bacon or salt pork until crisp in the bottom of a large heavy soup pot or Dutch oven. Remove from pan and set aside. Sauté onions and parsley or ...
Have fish cut ... an extra creamy chowder. If corn ... minutes. Stir in cream during final 5 ... it can be made a day ahead and refrigerated overnight.
Place the lobsters ... Then add the cream, Sherry and ... pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
Remove clams from ... heat stirring until the potatoes are tender and the chowder thickens. Serve hot with crackers or French bread. Makes 4 - 6 servings.
Cook the potatoes ... regular milk. Add the cream corn if you desired and simmer until hot but not boiling. Being careful not to scorch, stirring often.
Combine all but last two ingredients in covered pot. Cook over medium heat 20- 25 minutes or until tender. Add chicken soup and cheese. Cook until ...
In a large ... onions or the chowder will be very ... potatoes. Bring to simmering pint. Pour into soup tureen and garnish top with chopped parsley. Serves 4.
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