Tomato Bacon Chowder Food

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

TOMATO AND BACON CLAM CHOWDER

Steps:

• In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
• In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
• Serve chowder sprinkled with bacon.

TOMATO BACON CHOWDER

Steps:

• In heavy saucepan melt butter.
• Stir in flour.
• Gradually whisk in half & half and chicken broth.
• Add nutmeg.
• Cook and stir until thickened over medium heat.
• Stir in diced tomatoes along with their juice.
• Dice bacon and add to soup mixture.
• Heat through and season with black pepper.

TOMATO CHOWDER

Steps:

• Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
• Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
• Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
• Add cheese and stir until cheese has melted and sauce is thick.
• Add to vegetables and bring to a boil.
• Add parsley and serve piping hot.