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By Donna Ellis | January 25, 2012
This everyday busy time of year, this kind of weather - there's no need to make a case for eating soup. Homemade soup, that is. Rich and fragrant, filled with all the goodies you like to use and which, ostensibly, your family likes to eat. And not replete with ingredients you'd rather not include, e.g. sodium, preservatives, etc. The only drawback to cooking up a big pot of slurpy comfort is time. We tend to think of soup as long-cooking concoctions that we simply don't have time to wait for on a week night and we're too busy running around to stay home for on a weekend.
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ENTERTAINMENT
By Victor Paul Alvarez,
For The Baltimore Sun
| August 20, 2013
Some cravings will not be ignored. Deny yourself for too long, and the craving may become an obsession. The foods we crave are often regional specialties that are seemingly out of reach - a Philly cheese steak, barbecue pulled pork, red velvet cake or a big bowl of New England clam chowder. Luckily, you don't have to set the GPS and gas up the car to get what you want. We've found local chefs who are preparing these classics with authenticity - and willing to share their recipes, so you can have what makes you happy on your Baltimore food staycation.
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NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | February 27, 2008
Jane Braun of Bel Air was looking for a recipe for hamburger chowder made with cabbage. Stephanie Allread of Bradford, Ohio, had a recipe for a hamburger chowder - however, it did not contain cabbage. It sounded like a wonderful soup to make this time of year, so I decided to give it a try anyway. In fact, it was extremely hearty and delicious, and I see no reason why some chopped cabbage could not be added along with the other vegetables. Served with a crusty bread and a salad, this soup made for a very satisfying weeknight meal.
EXPLORE
By Donna Ellis | January 25, 2012
This everyday busy time of year, this kind of weather - there's no need to make a case for eating soup. Homemade soup, that is. Rich and fragrant, filled with all the goodies you like to use and which, ostensibly, your family likes to eat. And not replete with ingredients you'd rather not include, e.g. sodium, preservatives, etc. The only drawback to cooking up a big pot of slurpy comfort is time. We tend to think of soup as long-cooking concoctions that we simply don't have time to wait for on a week night and we're too busy running around to stay home for on a weekend.
FEATURES
February 5, 1992
HEARTY WINTER CHOWDERS are just the ticket for nippy weekends. Add some pizazz with different toppings, for example, shredded Cheddar cheese, crumbled cooked bacon, drained canned clams or cubed chicken or ham.This recipe is from The National Potato Board. For a free copy of six potato recipes send a stamped, self-addressed, business-size envelope to: The Celebrated Potato, The ANtional Potato Board, 1385 South Colorado Boulevard, Suite 512, Denver Co. 80222.Fast Potato Chowder1 tablespoon margarine or butter1 cup chopped leeks or onions1 cup diced red or green bell peppers2 pounds potatoes, diced 1/2 -inch3 cups chicken broth or bouillon2 teaspoons dried thyme leaves2 bay leaves1 cup low fat milk1 package 10-ounces frozen corn, thawed and drained1/4 cup chopped parsley1/4 teaspoon cayenne pepperIn microwave melt margarine in 2 1/2 to 3-quart microwave-safe dish on high one minute.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | November 25, 2007
This chowder does not take long to prepare (count on about 20 minutes for prepping and 30 for cooking) and calls for ingredients you are likely to have on hand if you prepared Thanksgiving dinner. A recipe serves 6, but can easily be doubled. I plan to serve this rich, delectable chowder with a salad and some warm bread for lunch or supper. Betty Rosbottom writes for Tribune Media Services. `AFTER THANKSGIVING' TURKEY, SWEET POTATO AND BACON CHOWDER Serves 6 5 slices lean smoked bacon 1 cup chopped onion 3/4 cup chopped celery 2 cups cubed ( 1/2 -inch dice)
FEATURES
By Orlando Sentinel | February 10, 1991
People from all over the world enjoy vacationing in Florida, and one reason is the great seafood they can get here. Florida is bordered on one side by the Atlantic Ocean and on the other by the Gulf of Mexico, offering a wealth of marine life.Also, during the winter, when farmers in cooler parts of the globe are just planting crops, farmers in subtropical Florida are already harvesting fresh tomatoes, crisp celery and sweet carrots. These products from the sea and land combine in a silky-textured and virtually fat-free soup called Florida red chowder.
FEATURES
By Steven Raichlen | September 22, 1991
In the tower of Babel of the world's cuisines, one dish is universally understood: fish stew.Every nation has its version: French bouillabaisse, Italian zuppa di pesce, Scottish cullen skink. It seems that cooks everywhere have a symbolic urge to return sea foods to their watery habitat -- or more appropriately, a broth flavored with herbs and vegetables or enriched with butter and cream.There's one fish soup America can call uniquely its own: chowder. Born as a humble seaman's stew, this stalwart sustainer has, over the course of three centuries, been raised to the level of art. There are chowders made with fish, chowders made with clams, white chowders, red chowders, and even clear chowders.
NEWS
By Mary Corey and Mary Corey,SUN NATIONAL STAFF | February 5, 1997
CHEBEAGUE ISLAND, Maine -- Before it was over, they begged, badgered and cajoled. They wrote hard-edged letters and soft-hearted songs, ignoring those who ridiculed their cause. Yesterday, their passion paid off: The people of Chebeague Island saved a cracker.Only a few residents traveled to Boston to hear Nabisco formally announce that it is bringing back the Crown Pilot -- a New England chowder cracker discontinued last spring. Most of them knew that the place to savor victory was this snow-covered island about 10 miles north of Portland, where a national campaign to reclaim the snack began almost by accident.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | November 3, 2004
When I pull out my heavy sweaters from storage and hang them in my closet, I also add this thick, flavorful chowder to my menu. Served simply with a loaf of great bakery bread, it's part of an autumn comfort meal I'm grateful to make while the freshest herbs and vegetables from the farmers' market are still available. Leftovers taste even better the next day after the subtle flavors blend. Tip To lower fat, use smoked turkey ham from the deli instead of bacon and saute the onion and garlic in 1 tablespoon of olive oil. Menu Chicken-and-mushroom chowder Olive ciabatta or baguette Apple slices with cheddar cheese Sparkling water Chicken-and-Mushroom Chowder Makes 6 servings Preparation time: 20 minutes; cooking time: 25 minutes 1/4 cup dried porcini mushrooms 2 slices bacon 1 boneless, skinless chicken breast half 1 onion 2 russet potatoes, chopped 1 can (28 ounces)
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | November 16, 2010
Don Neuman of Longview, Wash., was looking for a recipe he has lost for salmon chowder. He said that the recipe came from the label on a can of Veg-All back in the 1950s. As he remembers, the chowder was made with canned salmon and also called for a can of Veg-All and other ingredients he cannot recall. After some research, I learned that Veg-All is the brand name for canned mixed vegetables that has been around since the mid-1920s. The product is still being made today. Unfortunately, a search of the Veg-All website did not turn up a recipe for salmon chowder.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | March 17, 2010
Peggy Everett of Salisbury was looking for a recipe that ran a few years ago in The Baltimore Sun for fish chowder made with a firm white fish and fresh crab meat. Faith Hermann of Relay thought she might have the recipe to which Everett was referring. She said the recipe for Rockfish and Crab Chowder that ran in the Sun in 2006 came from Brendan Keegan Jr., executive sous-chef at O'Leary's Seafood restaurant in Annapolis. She said "it is delicious, of course, because it starts with bacon."
SPORTS
By Dan Rodricks | January 12, 2010
Everything needs to align perfectly for the Ravens Saturday night. We need the guy from the Boston Globe -- Gasper or something -- to say Baltimore doesn't have a chance of winning. I need to put the Joe Flacco bobblehead that I got at the gas station in Govans on top of the TV, just like I had it Sunday afternoon. I need to start another pot of corn chowder. I need to wear one black sock and one blue sock. I must refrain from sending any positive-sounding text messages until half time, while sitting on the left end of the couch, with my head next to the lamp and the cactus plant.
TRAVEL
October 4, 2009
Wildwood Seafood and Music Festival Where:: Atlantic Avenue between Wildwood and Schellenger avenues in Wildwood, N.J. When:: 11 a.m. to 8 p.m. Saturday What:: The Wildwood Seafood and Music Festival features two stages of live music, carnival games, kids' activities and a variety of food - everything from sushi to ribs, including a clam chowder contest, highlighting the best chowders local restaurants and eateries have to offer. How much: : Admission is free. What's nearby:: Morey's Piers at the Boardwalk consists of three amusement parks and two water parks spread over six blocks in the heart of Wildwood.
NEWS
By Susan Gvozdas and Susan Gvozdas,SPECIAL TO THE SUN | August 21, 2008
It happened in an instant. Dave Hartung was driving home from work the day after Christmas when a car darted from the shoulder of Interstate 97 and across two lanes to reach a ramp to U.S. 50. The vehicle smashed his car. While describing the crash to state troopers, Hartung now realizes, he was in shock. He went home to Severn and only in a few hours did he realize he was in pain, he said. At the hospital, doctors found that the accident had crushed four vertebrae in Hartung's spine and partially severed his spinal cord.
NEWS
By Donna Pierce | April 30, 2008
I once heard the founder of Glory Foods, the late Bill Williams, justify cooking with his company's Southern-inspired canned greens in a way that made me forever stop apologizing for shortcuts: "These won't be as good as the `Sunday best' greens you remember your mother making, but I guarantee they'll be the best Tuesday-night greens you ever rushed to prepare." I make the same claim for this recipe laced with my best weekday shortcuts. This quick fix has been known to draw raves from hungry family and friends as a quick weekday dinner.
TRAVEL
October 4, 2009
Wildwood Seafood and Music Festival Where:: Atlantic Avenue between Wildwood and Schellenger avenues in Wildwood, N.J. When:: 11 a.m. to 8 p.m. Saturday What:: The Wildwood Seafood and Music Festival features two stages of live music, carnival games, kids' activities and a variety of food - everything from sushi to ribs, including a clam chowder contest, highlighting the best chowders local restaurants and eateries have to offer. How much: : Admission is free. What's nearby:: Morey's Piers at the Boardwalk consists of three amusement parks and two water parks spread over six blocks in the heart of Wildwood.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,SUN STAFF | June 25, 2003
Sometimes a cookbook isn't just a cookbook. For example, The New England Clam Shack Cookbook: Favorite Recipes From Clam Shacks, Lobster Pounds & Chowder Houses by Brooke Dojny (Storey Books, 2003, $16.95) is as much of a travelogue and study of foodways as it is a collection of recipes. As Dojny visited restaurants from Maine to Connecticut along what she dubs a "Seafood Trail," she didn't just gather directions and ingredients. She learned the history of shacks, pounds and houses and the origins of sundry dishes such as chowder and fried clams.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | February 27, 2008
Jane Braun of Bel Air was looking for a recipe for hamburger chowder made with cabbage. Stephanie Allread of Bradford, Ohio, had a recipe for a hamburger chowder - however, it did not contain cabbage. It sounded like a wonderful soup to make this time of year, so I decided to give it a try anyway. In fact, it was extremely hearty and delicious, and I see no reason why some chopped cabbage could not be added along with the other vegetables. Served with a crusty bread and a salad, this soup made for a very satisfying weeknight meal.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | November 25, 2007
This chowder does not take long to prepare (count on about 20 minutes for prepping and 30 for cooking) and calls for ingredients you are likely to have on hand if you prepared Thanksgiving dinner. A recipe serves 6, but can easily be doubled. I plan to serve this rich, delectable chowder with a salad and some warm bread for lunch or supper. Betty Rosbottom writes for Tribune Media Services. `AFTER THANKSGIVING' TURKEY, SWEET POTATO AND BACON CHOWDER Serves 6 5 slices lean smoked bacon 1 cup chopped onion 3/4 cup chopped celery 2 cups cubed ( 1/2 -inch dice)
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