WEBFirst, dice the celery and white onion. Then, cut the potatoes into quarters. After that, add the light butter to your dutch oven or large pot and saute the celery, onions, garlic, salt, …
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WEBPuree in batches in a blender until smooth. Return the soup to the pot. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook …
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WEBInstructions. Dice the onion and celery. Peel the russet potatoes and chop roughly. Saute in 1-2 tablespoons olive oil, until the onions and celery are softened. Add the bay leaves, …
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WEBTap underlined ingredients to see the ones I use. 2 6.5-oz cans Clams (chopped finely, liquid retained) 1 lb Cauliflower (florets only, cut in small pieces) 1 1/2 cup Unsweetened …
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WEBInstructions. In a large Dutch oven sprayed with baking spray, cook the bacon over medium heat until crisp. Remove the bacon from the pan, leaving any drippings in the pan. …
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WEBStep 2: Deglaze and Simmer To Soften Potatoes. Add wine, and increase heat to high. Cook, stirring often until the liquid has almost completely evaporated, 3 to 4 minutes. …
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WEBMeanwhile, in a large pot or Dutch oven, combine Low-Fat White Sauce Master Mix and milk. Cook over low heat, stirring constantly, for about 15 minutes or until smooth and …
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WEBHeat the oil and/or butter in a large pot over medium-high heat. Add the onion, celery, and garlic and saute until softened. Stir in the flour and distribute evenly. Add the water or …
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WEB1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until …
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WEBMelt butter in a large saucepan over medium-low heat. Add onion and fennel; cook, stirring occasionally until tender, about 10 minutes. Add potatoes, carrots, clam juice, water, …
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WEBDirections. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a …
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WEBInstructions. Peel the celery root with a sharp chef's knife and cut into ½-3/4 inch dice. Dice the bacon. Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just …
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WEBBlend 1 can (not drained) of white beans in a blender cup. Add clam juice, chicken stock, and white bean mixture as well as the bay leaf into the pot. Dice and stir in the potatoes. …
WEBTransfer to a paper towel-lined plate and reserve. Add the onions and celery to the bacon fat and cook for about 5 minutes, until soft. Stir in the flour and cook for 1 minute to …
WEBAdd the carrots, celery, potatoes and red pepper and cook for another 3 minutes. Add the soup stock, cover and cook for 10 minutes or until potatoes are almost tender. …
WEBIn a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft. Add water, potatoes, clams and chicken bouillon granules. Simmer until potatoes …