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Clam Chowder, New England Style
Here`s my version of New England Clam Chowder, from a recipe I learned while serving in the navy. You can make it!
Added: 3674 days ago From luvcookin
global.duration: 542.00
Views: 2487 | Comments: 0
Manhattan Clam Chowder:SoGood.TV:
http://sogood.tv On her last day on vacation in Greenport, Heather Johnston demystifies and cooks a classic Manhattan clam chowder, and pairs the delicious result with a locally brewed India Pale Ale. A perfect dish to try out this fall!
Added: 3644 days ago From cheftube
global.duration: 412.00
Views: 2097 | Comments: 0
Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Added: 3609 days ago From cheftube
global.duration: 168.00
Views: 2032 | Comments: 0
Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Added: 3489 days ago From luvcookin
global.duration: 168.00
Views: 1998 | Comments: 0
Virginia Farm Bureau - Chef Maxwell's Corn Chowder
There is nothing better than sweet summer corn. This month, Chef Maxwell shows us how to prepare corn chowder. More at www.vafb.com.
Added: 3674 days ago From luvcookin
global.duration: 399.00
Views: 1261 | Comments: 0
 
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