Fresh Meal Planning (11/6-11/12)

Meal Plan 11/6

The Holiday’s are coming up fast! Keep on budget with another week filled with delicious meals.  Continue reading “Fresh Meal Planning (11/6-11/12)”

Weekly Ad Recipe – Fish Chowder

Weekly Ad Recipe - Fish Chowder www.cobornsblog.com

This soup was great and the fresh cod was wonderful. This is a great meal to serve during lent for your family on those cold winter nights. Just make sure to place the entire fillet of fish in the soup instead of cutting it up ahead of time. That way as it cooks it will break apart on its own and you have nice size chunks of fish for your soup. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Fish Chowder
Serves: 5
 
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris

 

Celebrating National Clam Chowder Day

Carolyn's Clam Chowder Recipe - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

A couple weeks ago, I was in North Dakota for work and on the trip home, I mentioned to a colleague that I needed to learn about clam chowder so I could write a blog post for National Clam Chowder Day on February 25th. Considering I had never even tasted it before, I knew I had some research and sampling ahead of me. Just then, my chuckling colleague pointed at a billboard inviting visitors to New England, ND. He wondered aloud if the locals there celebrate Clam Chowder Day just for the namesake.

Since that silly observation in the middle of North Dakota, I have learned that New England Clam Chowder is one of many different kinds of clam chowder, although it appears to be the most common. The different types of clam chowders vary by region and some are quite different from one another.

New England Clam Chowder, as the most popular, is what I would call comfort food. It’s thick, creamy potato base and stew veggies make it perfect for this ever-lasting cold winter. Many recipes include crumbled bacon in this variety.

Manhattan Clam Chowder is again made with stew vegetables, but instead of a creamy potato base, it’s made with tomatoes. A little zingier and lighter, this variety is wonderful for dunking a grilled cheese sandwich.

Hatteras Clam Chowder isn’t on the radar of most of us Midwesterners. It comes from North Carolina’s Outer Banks and features a clear broth, with no cream and no tomatoes. Truly, the clams are the center of the show.

Minorcan Clam Chowder is a tomato-based chowder, similar to the Manhattan version, with the addition of corn and the spicy Florida-grown pepper, Datil. This is the next variety I’m going to try.

After reading lots of history and dozens of recipes, I decided to reach out to my friends on Facebook to find a sure-fire recipe. My friend, Carolyn Bertsch, shared this one and most of my family loved it!

Carolyn was quick to shell out one of my favorite kitchen truths: “Bacon makes everything better.”

Carolyn's Clam Chowder
Author: 
 
Ingredients
  • 2 Cans Minced Clams with Liquid
  • 1 Medium Onion
  • 3 Stalks Celery
  • 4 Slices Bacon
  • 3 Carrots
  • 3 Potatoes
  • Salt and Pepper
  • 1 Pint Half & Half
Instructions
  1. Fry bacon and then add celery and onion.
  2. Fry until tender and then add clams and clam juice.
  3. Simmer until half the liquid is gone.
  4. Boil carrots and potatoes in a separate pot for about 10 minutes.
  5. Drain and mash (remember, just like post-baby bodies, lumps add character).
  6. Mix mashed mixture into clam mixture and add half & half.
  7. Heat to boiling and serve hot.
  8. The night I made this, the chowder was tasty.
  9. I added some dill to the leftovers (because you should add dill to everything, in my opinion) and sent the pot back into the refrigerator.
  10. The next day, all the flavors came to life and the dish was fantastic!

 

Rebecca
Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca
www.cobornsblog.com - Fun with Family with Rebecca

Weekly Ad Recipe – Fish Chowder

Fish Chowder Recipe - www.cobornsblog.com

I love fish and can’t eat enough of it and I also love to try new recipes to prepare a variety of fish. This soup has great flavor and very easy to make. It is also a great item to serve during lent. Enjoy…I did!
-Jayne
Coborn’s Meat and Seafood Merchandiser

Weekly Ad Recipe - Fish Chowder
Author: 
Serves: 5
 
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes with onions & peppers
  • 1 Can Cream Style Corn
  • 1¾ Cup Chicken Broth
  • ½ tsp. Salt
  • 1¼ Lb. Firm White Fish Fillets, such as cod or pollock, skin removed
  • 1 Cup Milk
  • 2 tsp. Cornstarch
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth, Heat to boiling.
  4. Reduce heat; simmer uncovered for about 5 minutes or until potatoes are tender.
  5. Add whole fish fillets.
  6. Cover; cook 5 to 7 minutes or until fish flakes easily with fork.
  7. In measuring cup, mix milk and cornstarch; stir into chowder.
  8. Cook, stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing: Cupcake Chardonnay