Sweet Chowder

It’s Fall, and that means time for making soups and stews! This is one of my family’s favorites (my daughter is a VERY picky eater, and even she loves it). When I make it I have to make 2 batches, one without the hot peppers, as my wife can’t handle spicy. I usually whip up some corn bread to serve with it.

I've made a few soups ..but this chowder was heaven all the flavours combined made it one of my favourites :-)

I'm a little conflicted about this recipe. On the one hand, it's pretty fantastic. Like a warm, sweet and savoury hug to your belly. On the other hand, it's the first true "cold-weather" recipe I've posted since the end of summer. So, yeah, bye-bye sunshine, and hello cold and drizzle. Feelings aside, this dish is a great way to use up those spare cans of corn loitering on your pantry shelf. We had enough on ours to last through the apocalypse, which is a little strange because I don't really like canned corn, at least versus frozen corn. Regardless, it was time for a few of those cans to go. Because I had no intention of actually using the canned corn kernels (say that five times fast), I simply blitzed and strained them instead to extract their milk. If you think this is wasteful, feel free to use the canned corn and skip the frozen corn. You'll also need to bump up the liquid with a little extra stock or milk. You may lose some silky sweetness from the missing corn milk, but the chowder should still come out just fine.

Vegan - Savory Fall Soup - a healthy plant based recipe. I made a pot that will serve about 12 servings or you can refrigerate/freeze the left overs for future quick heat serve meals. Filling, low calorie (250 Calories per bowl/cup), high fiber (14 grams/serving), and 13 G protein/serving. Loaded with Vitamin A, Vitamin C.Sweet root vegetables inspired me on the ingredients with a hint of savory and spicy seasonings. Not your traditional soup.

A nice chowder for a light meal

A Delicious chowder for Fall cool days enjoy!

Its a rustic chowder not traditional, in the fact potatoes were substituted with cauliflower. Heavy cream substituted for coconut milk.

My sister-in-law used to make this soup many years ago. My girls loved it so much that I had to get her recipe. I always make a double batch, as it disappears quickly.

Serve with fresh bread and a green salad.

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I like clams. This creamy and mild soup is good for chilly winter.

perfect for anyone who likes a light but flavorful chowder.

This is such a warm comfort food and not hard to make at all! I love fall weather, it means fall food! Nom. :hungry

Its so cold here in Canada so this soup is perfect to warm the body right up!

I stumbled upon this one day while I was looking for ground beef recipes because that's what we had in our freezer at the time and its been a big hit since!!!

easy & tasty :ohyeaah

This is my cousin Paula’s recipe for seafood chowder.

One of my clients made this for me and wouldn't share the recipe. This was all based off taste and I have to say it is pretty comparable. I hope you like this as much as I do.

This chowder has a full flavor and is positively amazing! Wonderful on dark, cold rainy days.

I live in the New England area and there are many delicious chowder restaurants. I tried to make this chowder taste closest to the restaurant that makes me think, "This place is delicious." I can make this dish quickly whenever I want with canned clams, so it is very easy and economical.You can taste the strong flavor of wine, so if you do not like wine, use less of it. Usually there are no carrots in New England Clam Chowder, but I used them since I prefer the taste. The soup will be delicious if you add other vegetables you like such as corn. If you have leftovers, you can toss with pasta for a delicious pasta dish. Recipe by Chikichikichiki-ta

When leftovers get boring...recreate them!! I love remaking leftovers into something completely different. Don't throw those leftovers away!