Chowder

This catfish soup is similar to a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.Ingredients: * 4 slices bacon, diced * 1 large onion, diced * 2 medium carrots, quartered lengthwise then thinly

We continue our celebration of National Soup Month!  Huzzah! Clam chowder, like most of the great American Regional soups, makes its culinary statement through the use of local ingredients.  Also, like many of these regional soups, there is an endless variety in the types of recipes that dot the landscape... whew!  So in working up my own version of this particular chowde

Oooh-chee Mama!  I just realized that January is National Soup Month!  So, for the rest of January, I'll be posting some of my favorite soup recipes! Hmmmm, let's see... how's about we start things off with a hearty vegetable chowder, eh?  This soup recipe can't lay claim to any specific part of America.  It's an assortment of soup ideas I picked up over the years while c

4 bacon slices (about 4 ounces), coarsely chopped 2 cups chopped onions 1 pound russet potatoes, peeled, cut into 1/2-inch pieces 2 cups whole milk 1 cup canned low-salt chicken broth 2/3 cup... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

After feeling awful yesterday morning I needed some light comfort food to keep my tummy happy happy… I cleaned up the house a bit, dusted and cleaned the kitchen (cooking is always better with a clean kitchen) I got the pumpkin in from outside cut and roasted it and then pureed it… Then I made an amazing Vegetable [...]

Saturday, September 27, 2008 Arcticulates: Cooking in Alaska Presents: ~ Seafood Chowder ~ By K. Fields   Ingredients:   1  Cup   Chopped Celery   1  Cup   Chopped Onions   1  Cup   Chopped Clams   1  Cup   Chopped Carrots   4  Cups Chopped Potatoes   2  Cups Chopped Halibut   2  Cups Chopped Salmon   9  Slices Diced Bacon 1/2  Tsp  Garlic Powder 1/2  Tsp

  Where do family recipes come from?  How do they evolve?  My Dad's family was from Quebec, Canada and they eventually settled in Massachussetts.  Somewhere along the way, our "secret" family recipe for Corn Chowder mutated into this here version of New England Clam Chowder.  How does such a thing happen?  Did Uncle Elmo get ahold of the

photo courtesy of Clara @ SixFoodIntoleranceLivingLast fall I posted my favorite recipe for Hatteras style clam chowder, a chowder without cream.I love that Hatteras chowder, it's simple to make and so delicious on a cold day.But I also love creamy chowder. I'm a sauce girl. I always have been. I grew up eating hamburger gravy over toast for breakfast, fried pork chops with pan gravy, creamy potat

Josh Hart guitar, vocals, keyboards Chad Rush drums Joe Ruthvin bass BH 020 "By necessity practical and by philosophy stern, these folk were not beautiful in their sins. Erring as all mortals must, they were forced by their rigid code to seek concealment above all else; so that they came to use less and less taste in what they conceale

BH 030 Recorded Summer 2007 in Baltimore, MD. Engineered, mixed, and produced by John Brenner. Contact: www.myspace.com/chowderbaltimore Download: 1. Eyes Sown Shut 2. Tenacity 3. Night of Time 4. Hiki 5. Saturated Click here for the Chowder demo.

1/4 lb. diced bacon, fried & drained1 lg. onion, diced2 carrots, thinly sliced3 stalks celery with leaves, thinly sliced1 tbsp. fresh parsley (or dried)1 lg. can tomatoes, broken up, with juice1 1/2 tsp. saltBlack pepper1 bay leaf1 tsp. thyme3 potatoes, diced2 or 3 cans clams with juice Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8

by: John Sanderson Sea air, crisp apples, the brisk, spice of fallen leaves – there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere.... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

We've been on vacation this week. I did not realize how shallow my breathing had become, how frantic and frenzied my pace was, how ready I was to take a week and slow the pace down to the thick slow drip of New England Clam chowder dripping off a spoon. That we've done nothing but read, sit at the beach, eat, play cards, laugh, eat, and read is a testament to the perfection of this vacation. Our f

2 oz. salt pork, finely diced1 med. onion, chopped8 c. potatoes, peeled, diced OR red potatoes, diced with skins2 c. minced clams with juice12 - 14 med. size quahaugs, open and grind saving juice32 oz. clam juice, from quahaugs and bottled2 - 4 tbsp. chopped celery leaves16 oz. can peeled chopped tomatoes with juice Saute salt pork over medium heat until golden. Remove solid pieces. Add

1 reg. size can creamed corn1 sm. can corn niblets2 - 3 sm. pieces salt pork OR1/8 lb. butter2/3 c. chopped onions3 - 4 c. homog. milk1 1/2 - 2 med. sized potatoes Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add cr

I was searching the net for cooking jobs in Boston and ended up at Hobee’s Restaurants website. Not only are they hiring, but they have several of their recipes on their site. So I hijacked this super easy recipe for ya that can be cooked on the fly. Ingredients: 1 lb fish fillets 1 med onion-chopped 1-2 [...]

Weight Watchers Summer Corn Chowder recipeMakes 6 servingsIngredients1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)20 scallions5 ears fresh corn, husked and silk removed1 jalapeno, corned, seeded and finely diced3 slices bacon, cut into 1/2 inch pieces2 tablespoons heavy cream1 tablespoon unsalted butter3 1/2 cups low sodium chicken broth1 1/2 teaspoons fresh thyme, choppe

I know gas is expensive. I read in the paper yesterday that the Honda Civic is now the bestselling car in America. But if you're looking for a short roadtrip to take this weekend, consider checking out the 27th Annual Great Chowder Cook Off in Newport.The festival is tomorrow, Saturday June 7th and runs from 11am-6pm. I couldn't find anything about whether they would reschedule or not if it rai

3 lg. potatoes, cubed1 lg. onion, chopped1 (16 oz.) can tomatoes, squeezed1/2 green pepper, diced3 lg. stems celery, cut in 1/2 inch pieces2 tbsp. lemon juice1 or 2 cloves garlic, pressed or chopped2 tbsp. Worcestershire sauce2 lbs. fish, cubed2 tsp. salt1/2 tsp. red pepper flakes1 tbsp. sugar1/4 tsp. black pepper; or all of the foregoing to taste Cook potatoes, drain and save water. Set as

1/2 c. all-purpose flour1/2 c. onion, chopped3 garlic cloves, minced1/4 c. butter or margarine4 c. water4 chicken flavored bouillon cubes OR 4 tsp. chicken flavored instant bouillon1 1/2 c. (2 med.) potatoes, peeled, cubed1/2 c. carrots, chopped1/2 tsp. thyme leaves1/2 tsp. nutmeg1/8 tsp. pepper1 bay leaf1 (17 oz.) can whole kernel corn, undrained2 c. half & half1 lb. (3 c.) cooked ham

5 med. potatoes, peeled, sliced1/3 c. onion, chopped2 tbsp. flourSalt & pepper to taste2 tbsp. margarine1 (3 oz.) jar dried beef (cut beef into sm. pieces)3 c. milk Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well.

3 slices bacon, cut into pieces3/4 c. onion, chopped1 clove garlic, minced3/4 tsp. ground cumin1/4 tsp. red pepper flakes2 tbsp. flour2 (14 1/2 oz.) cans low salt chicken broth1 (14 1/2 oz.) can tomatoes1/2 c. white wine1/2 green bell pepper, seeded & chopped1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes1/2 pound Alaska cod or pollock, cut into bite sized chunks3/4 c. froze

This week Hippocrene Cooks shines light on the flavors of Colombia, with guest postings from Patricia McCausland-Gallo. Patricia, who formerly worked as a journalist in Colombia, is a veritable wealth of information on the country's cooking techniques, which you can scroll down and see in action for yourself!The recipe I enjoy most in Secrets of Colombian Cooking is Cazuela de Mariscos al Coco or

Lately, the morning air has been very crisp and cool.  As my old bones fight off the chill, my mind starts thinking about the many soups I've eaten over the years.  On a day such as this, the old mind-clock settles on the summer of 1964 when my family went out to Kennebunkport, Maine for a short vacation.  That's where I had my first taste of an authentic seafood chowder at a little cafe that was down the street from the place we were renting for the week.  Now, whenever I'm walking by the sea and happen to get a good nose-full of salty air, my tastebuds automatically recall that wonderful chowder.  Let's make some right now!Ingredients:

My 17 year old daughter was really hungry during school one day and used one of her study-hall periods to sit and write down a full page listing of foods she wanted me to make in the next few weeks. LOL. A couple of the items were things I've never made before but that she had elsewhere, like a certain double crust spinach, chicken and mozzarella pizza she wants me to 'copy' based purely on her sketchy description of something she had while on a college visit. A few of the items really surprised me because I had no idea she was interested in them. When I saw Corn Chowder on her list I stopped, I'm sure I looked confused and I asked; "Corn Chowder?" with a laugh. Yep. So... I got online and found a recipe that looked pretty good. I've added it to my collection. Looks simple enough!C

Ingredients * 2 ounces bacon (about 2 slices) * 1 teaspoon canola oil * 1 stalk celery, diced * 1 leek, white part only, halved lengthwise, rinsed and thinly sliced * 1/2 small onion, sliced thin (more if you choose) * 1/4 cup button mushroom (sliced thin) * 1/2 teaspoon salt * 1/2 teaspoon fresh ground black pepper * 1 pinch crushed red pepper flakes (optional) * 4 cups reduced-sodium chicken bro

1/4 lb Bacon; diced 1 bn Fresh oregano 1/2 c Olive oil 1 bn Fresh marjoram 2 Jalapenos; seeded and diced 1 bn Fresh basil 1 lg Yellow onion; diced 2 qt Fish stock 1/2 bn Celery; diced 2 c Clam juice 1 Green pepper; diced 1 qt Heavy cream 1 Yellow pepper; diced 2 1/2 lb Cleaned and ground conch 2 Banana peppers; diced 2 Pinches Saffron 1 tb Crushed [...]

Seafood Chowder1 1/2 lb. unpeeled, medium−size shrimpVegetable cooking spray1 tsp. olive oil1 cup chopped onion1 cup chopped celery1 cup diced sweet red pepper3 cloves garlic, minced1/2 cup all−purpose flour2 (10 1/2 oz.) cans chicken broth1 1/2 cup water3 cup peeled, diced red potatoes1 cup diced carrot1/2 tsp. white pepper1/2 tsp. dried thyme2 bay leaves2 (12 oz.) cans evaporated milk1 (16 oz.) can cream−style corn1 tsp. hot sauce1 lb. fresh crabmeat, drained and flakedPeel and de vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium−high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water and next 5 ingredients. Bring to a boil; re

Serves 6-8 portions 4 rashers of bacon, diced 700g fresh clam or mussles meat 1 medium diced onion 3 stalks diced celery 300g potatoes, diced & blanched 1.2lt cream 20g butter 200g roux 1 clove garlic, crushed 15g Wildfire Spice 2 springs parsley, chopped 150ml Australian white wine 1/8 cups chopped fresh parsley 2lt light fish stock Outback Salt to taste In a deep pot begin sautéing bacon, garlic, onion and [...]

  Sea air, crisp apples, the brisk, spice of fallen leaves – there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the No Tags

Clam chowder, like most of the great American Regional soups, makes its culinary statement through the use of local ingredients.  Also, like many of these regional soups, there is an endless variety in the types of recipes that dot the landscape... whew!  So in working up my own version of this particular chowder I did the most sensible thing... "What's that, bub?" Well, I made sure that  my chowder recipe reflected the veritable ocean of clam chowder that I've ingested since moving to the shores of Long Island in 1977...heh, heh!  Such is the way that true cooks find their way home in the dark, n'est pas?Today's recipe employs a larger version of the littleneck clam called the Quahog clam.  Quahog clams, also known as &

Hi, I’m Evanne Schmarder of the RV Cooking Show. I look forward to sharing a multitude of my favorite recipes with you, as well as destination information about the regions related to the recipes. In future video posts I’ll also share some tips, tricks, and cooking gadgets that make RV Cooking a pleasure. For today, get your [...]

Walleye Chowder1/2 cup whipping cream1/2 cup diced celery1/4 cup flour1 large onion2 walleye fillets2 cups quartered potatoes2 tbsp fresh chopped parsley3 tbsp butter3 strips diced bacon3 cups milkSalt & pepperMelt butter in a large pot over medium-high heat. Add the bacon and quickly saute until the bacon begins to crisp.Add the celery and onions, saute both until onions turn slightly opaque.Then add flour to form a roux. Stir until the roux blends with the butter, forming an almost paste-like consistency.Then add milk. Be sure to use cold milk to prevent lumping.Add the potatoes and chunks of fish and stir gently.Use a whisk and be careful not to break up the delicate pieces of walleye.Reduce the heat and simmer for about 40 minutes, or until the potatoes are cooked through.Then, add

Ingredients: Two celery stalks cut into one inch chunks One medium onion cut into one inch chunks One to one and a half pounds of wahoo with bloodline and skin intact Five to six tablespoons of butter One and a half cups of Sauvigon Blanc Two 14 oz cans of chicken stock One and a half to two cups of water One cup [...]

Red Lobster's Shrimp Chowder RecipeServing Size: 6Ingredients:1 small Red Lobster Cocktail Shrimp Party Platter3 cans condensed clam chowder - (10 oz ea)1 1/2 cups milk1 1/2 cups half-and-half1/2 cup clam juice1 tablespoon melted butter1/4 teaspoon thyme1/4 cup sherry1 1/2 cups frozen cornFresh chives -- (optional)Cooking Directions:Remove tails from shrimp.In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn.Cook over medium heat, stirring occasionally until hot, but not boiling.Add shrimp and heat thoroughly.Garnish with chives, if desired.Serve with crusty bread.This recipe yields 6 servings.Restaurant Recipes at

1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces 2 med. (2 c.) potatoes, peeled and chopped 1 med. (1/2 c.) onion, chopped 1 sm. (4 c.) cabbage, shredded 3 c. milk 3 tbsp. all purpose flour 1 c. (4 oz.) Swiss cheese, shredded Snipped parsley In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Coverand simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

If you've been reading my blogs you may have realized that I'm not a seafood fan. I've adapted this great recipe for Clam Chowder to a non-seafood soup. Given the fall whether that moved in so quickly it was very fitting to come home and whip up this delicious and low-fat soup. Ingredients: 4 slices of center-cut bacon (lowest fat option) 2 ribs of celery (chopped) 1 medium white onion (

2 cups cauliflower, cut into florets 1/2 cup water 3 tablespoons butter 3 tablespoons flour 1 (14 oz) can vegetable broth 1 1/4 cups milk 1 (3 oz) package cubed cream cheese 2 tablespoons chopped pimiento 2 tablespoons minced fresh parsley 1 tablespoon minced fresh chives 1/4 teaspoon salt 1 cup crabmeat 1/4 cup dry white wine Place the cauliflower and water in a saucepan and bring to boiling. Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside. Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute. Add broth and milk and cook, stirring, until slightly thickened and bubbly. Stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt. Stir over low heat until cream cheese melts. Stir in the crabmeat and heat through, then add wine.

RECIPE INGREDIENTS1 lb. salt cod fish1/4 cup finely diced fat salt pork1 medium thinly sliced onion3 cups diced raw potatoes1 cup diced raw carrot3 cups boiling water1 tsp. salt1/2 tsp. pepper1 cup canned corn niblets3 cups heated milkRECIPE METHODFreshen salt cod by soaking it overnight in cold water to cover.Drain, and place in a stewing pot, and cover with fresh water.Bring to simmer with low heat, Drain, if the fish is still too salty, add fresh cold water, and bring to simmer again, and drain.Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender. Add corn and heated milk and freshened salt cod. Bring chowder to a simmering temperature,but do not boil. Garnish with the pork scraps.Serve hot, with freshly baked home made bread or rolls and butter.

Ingredients1 russet potatoes, peeled and cubed1/2 onion, chopped1 (15 ounce) can creamed corn1/3 cup all-purpose flour2 tablespoons butter5 slices bacon, diced1 (6 ounce) can crab meat, drained1 1/2 cups milk1/4 cup dry white wine (optional)1 cube chicken bouillonsalt and pepper to tasteProcedureWrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the floor mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season wit

Ingredients 1 russet potatoes, peeled and cubed1/2 onion, chopped1 (15 ounce) can creamed corn1/3 cup all-purpose flour2 tablespoons butter5 slices bacon, diced1 (6 ounce) can crab meat, drained1 1/2 cups milk1/4 cup dry white wine (optional)1 cube chicken bouillonsalt and pepper to taste ProcedureWrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.In a saute pan, cook

This dish was created to provide you with a great tasting and easy way to boost your body with an abundance of zinc. Eat this once a week and you will have no worries about getting this important mineral in your diet.Prep and Cook Time: 40 minutes Ingredients: 1 medium onion, chopped 4 medium cloves garlic, chopped 3 medium stalks celery, diced 1/4 inch pieces 2 cups + 1 TBS chicken or vegetable broth 1 cup tomato sauce 10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best) 10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup 1 TBS dried Italian herbs 2 TBS fresh chopped parsley salt & pepper to taste Directions: Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and cla

2 cans clams, drained2 celery stalks, chopped2 Tbs dehydrated onion1 can cream of celery soup1 can cream of mushroom soup1 can cream of potato soup1 pint half and half or milk1 Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.Servings: 4

A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup. 1 cup loose-pack frozen whole kernel corn 1/4 cup chopped green or sweet red pepper 1/4 cup water 2 Tbs chopped onion 1 tsp instant chicken bouillon granules 1/8 tsp pepper 1 cup milk 2 Tbs yellow cornmeal 1/4 cup chopped sliced dried beef or fully cooked ham 2 Tbs corn nuts or coarsely broken corn chips (optional) 1 In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain. 2 In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. 3 To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or

Ingredients:1 quart clam juice1 cup non-fat dry milk powder2/3 cup flour1 can chicken broth - (14 oz)2 celery ribs -- chopped fine1 tablespoon dried minced onion1 can clams - (10 oz) -- minced well1 teaspoon dry parsley flakes -- crumbled2 baked potatoes -- cooked, peeledCooking Directions: In blender put clam juice, milk powder and flour, blending until smooth.Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.Turn heat to low.Stir in celery, onions, clams, parsley and potatoes.Keep on low heat up to an hour and season with salt and pepper.Freezes well.This recipe yields 6 servings.

Ingredients:2 tablespoons butter1 cup diced onion1/2 cup diced celery1/2 cup diced leeks1/4 teaspoon chopped garlic2 tablespoons flour1 quart milk1 cup clams in juice1 cup diced potatoes1 tablespoon salt1/4 teaspoon white pepper1 teaspoon dry thyme1/2 cup heavy creamPreparation MethodIn a soup pot, melt butter over medium heat.Add onion, celery, leeks and garlic.Saute for 3 minutes mixing often.Remove from heat and add flour, mixing well.Add milk and whisk vigorously.Drain clams and add juice to soup.Slowly bring to a boil, mixing often.Reduce heat to a simmer.Add potatoes and seasonings, simmer 10 minutes.Add clams and simmer 5 to 8 minutes.Finish with heavy cream.Serve.This recipe yields 4 servings.

I was searching allrecipes for a corn chowder and came across this one.It had a great rating so I decided to make it. I had all the ingredients on hand,so it was easy to prepare.It was very flavorful.I will definitely make it again.I used shredded cheddar cheese and it was perfect.CORN & POTATO CHOWDERadapted from allrecipesINGREDIENTS2 tablespoons butter1 cup chopped celery1 cup chopped onion2 (14.5 ounce) cans chicken broth3 cups peeled and cubed potatoes1 (15 ounce) can whole kernel corn1 (2.5 ounce) package country style gravy mix2 cups milk1 cup shredded cheddar cheeseDIRECTIONSIn large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.Stir in corn ; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melte

I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family's tastes. However, for some reason I never ventured to create a "clam chowder” type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I'm not really sure, but I finally overcame the fear by cheating.I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I've created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!2 cans cream of chicken soup2 cans cream of potato soup1 tsp garl