Hoosier Home Cookin'

Soup's still on and this week it's all about chowder! From seafood to veggies, these hearty versions are perfect meals to end a long winter's day. Clam Chowder is a classic, full of sweet clams, light cream, bacon and potatoes. You'll want to file this recipe in the "keeper" box. Broccoli Chowder will encourage almost anyone to eat their veggies. And, Cheddar Chowder is a bowl of cheesy goodness. Happy eating!

Classic Clam Chowder

6 slices bacon
1 C. diced sweet onion
1 8-oz. can minced clams
8 oz. water
1 lb. potatoes, cut, peeled and diced
4 T. flour
3 C. light cream
1 tsp. salt
pepper to taste
1 C. milk

In a large saucepan, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Crumble. Add onion to the bacon drippings in pan and fry, stirring often, until onions are light golden brown. Remove onions with a slotted spoon. Drain liquid from the clams and add to drippings, along with the 8 oz. of water and potatoes. Boil until potatoes are tender. Gradually stir about a cup of the cream into the flour, keeping it smooth. Add to potato mixture with the remaining cream, the drained clams and the salt and pepper. Cook over medium low heat, stirring constantly, until thickened. Stir in the milk, bacon and onion and reheat.

Broccoli Chowder

4 C. fresh broccoli florets
2 medium potatoes, diced
1 1/2 C. water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 C. milk, divided
2 tsp. chicken bouillon granules
1 tsp. Worcestershire Sauce
3/4 tsp. salt
1/2 tsp. pepper
1/3 C. flour
1 C. Velveeta, cubed

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat, cover and simmer for about 10 minutes or until veggies are tender. Add 3 C milk and the bouillon, Worcestershire sauce, salt and pepper. In a small bowl, combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil and cook for two minutes or until thick. Remove from heat and stir in cheese, just until melted.

Cheddar Chowder

2 C. water
2 C. diced potatoes
1/2 C. diced carrots
1/2 C. diced celery
1/4 C. diced onions
1 tsp. salt
1/4 tsp. pepper

1 C. diced ham
1/4 C. butter
1/4 C. flour
2 C. milk
2 C. grated Cheddar cheese

Put potatoes, carrots, celery and water, divided equally in two pots. Bring to a boil and cook just until tender. To make white sauce, melt butter in pan. Add flour and stir until smooth. Add milk and cook until thickened. Add grated cheese and stir until melted. Add sauce equally to undrained vegetable pans and heat thoroughly but do not boil.