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The Watercooler
Cheap, easy, warm recipe!
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<blockquote data-quote="trinityroyal" data-source="post: 210690" data-attributes="member: 3907"><p>You betcha!</p><p></p><p>I've been making HUGE tureens of "seafood chowder" lately.</p><p>Like you, I cheat. Here's how.</p><p></p><p>3 cans condensed cream of mushroom </p><p>1 can condensed cream of chicken</p><p>1 can condensed tomato</p><p>(feel free to swap these out with other flavours. Sometimes I use cream of broccoli, cream of celery, etc. As long as I have 5 cans of whatever)</p><p>1 can chopped crab meat</p><p>1 small bag frozen salad shrimp</p><p>(again, swap out for whatever seafood you have on hand. I have substituted chunks of tinned salmon, leftover chicken pieces, a bag of frozen scallops...)</p><p>Whatever fresh or frozen vegetables you have on hand, chopped (fine or coarse...your preference)</p><p>2 soup cans of milk (you can substitute chicken broth for the milk if you don't want the chowder to be as rich)</p><p>3 or 4 small cooking onions, chopped, or the equivalent in dehydrated onion bits</p><p></p><p>Heat a large pot, add some cooking oil (whatever kind)</p><p>Throw in all of the vegetables and cook until tender. </p><p>Add the seafood</p><p>Start adding the condensed soup. Add one tin at a time and stir until evenly distributed throughout. </p><p>Add the milk (or chicken broth)</p><p>If the soup seems too thick, add more milk or broth.</p><p>Keep it simmering until you are happy with the tenderness of the vegetables.</p><p></p><p>I usually serve with a sprinkle of grated cheese on top, but you don't have to.</p><p></p><p>This recipe makes about 15 to 20 servings, depending on how big a soup bowl you use. If you use frozen veg, then there's no chopping involved. </p><p></p><p>This is one of those...prepare on the weekend and eat all week dishes.</p><p></p><p>Trinity</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 210690, member: 3907"] You betcha! I've been making HUGE tureens of "seafood chowder" lately. Like you, I cheat. Here's how. 3 cans condensed cream of mushroom 1 can condensed cream of chicken 1 can condensed tomato (feel free to swap these out with other flavours. Sometimes I use cream of broccoli, cream of celery, etc. As long as I have 5 cans of whatever) 1 can chopped crab meat 1 small bag frozen salad shrimp (again, swap out for whatever seafood you have on hand. I have substituted chunks of tinned salmon, leftover chicken pieces, a bag of frozen scallops...) Whatever fresh or frozen vegetables you have on hand, chopped (fine or coarse...your preference) 2 soup cans of milk (you can substitute chicken broth for the milk if you don't want the chowder to be as rich) 3 or 4 small cooking onions, chopped, or the equivalent in dehydrated onion bits Heat a large pot, add some cooking oil (whatever kind) Throw in all of the vegetables and cook until tender. Add the seafood Start adding the condensed soup. Add one tin at a time and stir until evenly distributed throughout. Add the milk (or chicken broth) If the soup seems too thick, add more milk or broth. Keep it simmering until you are happy with the tenderness of the vegetables. I usually serve with a sprinkle of grated cheese on top, but you don't have to. This recipe makes about 15 to 20 servings, depending on how big a soup bowl you use. If you use frozen veg, then there's no chopping involved. This is one of those...prepare on the weekend and eat all week dishes. Trinity [/QUOTE]
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Cheap, easy, warm recipe!
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