Super Soups - Big Y® World Class Market®

Chowders to Cheer For

A warm, hearty bowl of chowder can be the perfect answer for your cravings on a crisp, cool autumn evening. Savory and satisfying, chowder is always a family favorite. And while you are no doubt familiar with classic clam chowder, there are virtually endless variations on the theme — and they’re all delicious. We hope you agree after trying our new chowder classics.

Mushroom Chowder

1/2 cup onion, chopped

1/4 cup Big Y butter

2 Tablespoons Big Y all-purpose flour

1 teaspoon Big Y salt

1/2 teaspoon Big Y pepper

3 cups Big Y chicken broth

1 pound fresh mushrooms, sliced

1/2 cup celery, chopped

1 cup potatoes, peeled and diced

1/2 cup carrots, chopped

1/2 cup yellow squash, chopped

1 Tablespoon fresh sage, chopped

1 cup Big Y light cream

1/4 cup Big Y grated Parmesan cheese

In a large saucepan over medium heat, sauté onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add broth, stirring constantly, and bring to a boil. Cook and stir 1 minute. Add mushrooms, celery, potatoes, carrots, squash and sage. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through for approximately 10 to 15 minutes.

Makes 8 (approximately 1-cup) servings.

Come to Big Y for a delicious bowl of homemade, classic New England Clam Chowder, when in season, — fresh From Our Kitchen.

Potato Corn Chowder

4 slices Big Y bacon

1 bunch green onions, chopped

1 russet potato, peeled and sliced

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

3 cups Big Y whole milk

1 15-ounce can Big Y creamed corn

1 cup fresh or frozen Big Y corn kernels

1 Tablespoon chopped fresh thyme or 1 teaspoon dried

– Big Y salt and pepper, to taste

In a large, heavy saucepan over medium heat, cook bacon until crispy. Remove from pan and set aside. Remove half the bacon fat from saucepan. Add onion and cook until tender, stirring occasionally, about 4 minutes. Add potato and bell peppers and sauté 1 minute. Add milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 10 minutes. Add creamed corn, corn kernels and thyme and simmer until heated through. Season with salt and pepper. Crumble bacon and sprinkle on top of soup before serving.

Makes 4 (approximately 11⁄2-cup) servings.

Chickpea, Tomato and Sausage Chowder

21⁄2 cups dried chickpeas

11⁄2 cups onion, chopped

2 medium Idaho potatoes, peeled and diced

1⁄2 teaspoon dried basil

1⁄4 teaspoon Big Y pepper

51⁄2 cups water

In a slow cooker, combine first 7 ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Add tomatoes, bouillon powder and salt. In a small bowl, slowly whisk together reserved tomato juice and flour; stir into slow cooker. Cover and cook on low for 2 hours or on high for 1 hour. Stir before serving.

Makes 6 (approximately 11/2-cup) servings.