Best Charleys Chowder Soup Chuck Muer Recipes

Lord Charley's Corn Chowder image

Provided by mallow_cherub

Categories Chowders

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup green bell pepper, finely chopped
1/3 cup bacon, finely chopped
5 cups chicken stock
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 lb potato, Peeled and Diced
15 ounces frozen corn
4 tablespoons butter
2 tablespoons flour
1 quart half-and-half cream

Steps:

In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
Add Chicken Stock, Salt, White Pepper, and Thyme.
I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
Add Potatoes and Corn. Simmer 30 minutes.
In a separate pan, melt butter and add flour.
Add Half & Half, slowly, in increments while whisking together to make smooth.
Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!

Charley's Chowder Soup - Chuck Muer Recipe - (3.6/5) image

Provided by zeenieme

Number Of Ingredients 10

3 ounces oil
3 medium size cloves of garlic smashed
4 ounce onions, chopped fine
3 ounces celery, chopped fine
a titch each of: oregano, basil and thyme
6 ounces stewed tomatoes chopped very fine
1 gallon water
2 pounds boneless fish (pollack or turbot)
Salt to taste
Clam juice

Steps:

1. Place olive oil in large pot, heat on stove until very hot 2. Drop the smashed garlic cloves into the hot oil Note: Cook the cloves of garlic until golden in color. Important that you do not burn the garlic as this will ruin the taste. Remove the cloves from the oil 3. While the oil is hot, add the onions and cook for a minute or two 4. Add the basil, oregano and thyme and cook for another minute 5. Add the celery and cook until translucent in color 6. Add the finely chopped tomatoes and cook for about 45 minutes or until oil appears above tomatoes 7. Add water, fish, clam base and cook for 1/2 hour uncovered at full heat. (Reason for this to remove moisture and concentrated fish bacteria and to extract oils for flavoring the chowder) 8. Add salt; cover the pot and keep cooking for another 45 minutes to 1 hour at low heat. 9. Stir often to break up fish and blend flavor 10. When serving add the chopped parsley. When chowder is finished remove any excess oils that may come to the surface