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A big bowl of chowder is the ultimate comfort food. With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous.
WATCH. Watch how to make this recipe. Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the ...
Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup ...
Seafood Stock: Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more ...
Directions. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to ...
Deselect All. 8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish, optional. 3 stalks celery, sliced. 1 large yellow onion, diced
- Kardea Brown
Watch how to make this recipe. In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add ...
- Ree Drummond
Directions. In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes. Add the ...
- Ree Drummond
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables ...
- Tyler Florence
Directions. Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of ...
- Food Network Kitchen
