Best 3 Orio Chowder Recipes

**Discover the Unforgettable Flavors of Orio Chowder: A Culinary Journey Through Three Enticing Recipes**

Embark on a delightful culinary adventure with orio chowder, a traditional Portuguese dish that tantalizes taste buds with its rich, creamy broth and tender seafood. This versatile dish offers a symphony of flavors, blending the briny sweetness of orios (razor clams), the delicate savoriness of vegetables, and the warmth of aromatic herbs.

Our comprehensive guide presents three distinct orio chowder recipes, each with its own unique character. Dive into the classic rendition, where the natural flavors of orios take center stage, accompanied by a chorus of vegetables and a touch of white wine for added depth.

For a touch of elegance, explore the refined seafood chowder, where orios share the spotlight with shrimp, scallops, and mussels, creating a luxurious medley of ocean treasures. And for those seeking a vegetarian delight, indulge in the vegetable chowder, a symphony of garden-fresh flavors where orios are replaced with a vibrant array of vegetables, ensuring a satisfying and flavorful experience.

Let your taste buds embark on an unforgettable journey with our curated collection of orio chowder recipes. Whether you prefer the classic simplicity of the traditional chowder, the indulgent decadence of the seafood chowder, or the vibrant freshness of the vegetable chowder, you're sure to find a recipe that delights your palate and leaves you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ORIO CHOWDER

Orio Chowder image

The recipe is 90 years old. Grandpa & Grandma (Beulah & Pete Wilkinson) attended the Wabash Presbyterian Church in Allendale, IL. and worked the Orio Chowder evey year until they passed. They worked their hands to the bone every year. The cemetery is located next to the church. The original recipe I have is hand written and dated...

Provided by Linda P

Categories Chowders

Time 2h45m

Number Of Ingredients 13

Ingredients

4 lb beef chuck roast
1/2 lb suet chopped - you can find this in the meat case
3-4 lb pound whole chicken - stew in chicken broth (after cooked - remove skin & bones, shred meat & reserve liquid).
3 can(s) 26 oz chicken broth (Swanson brand)
4 can(s) 28 oz cans diced tomatoes
5 can(s) 15.25 oz cans corn, drained
5 can(s) 15.25 oz cans lima beans, drained
5 can(s) 15.24 oz cans whole green beans
12 stalks celery diced fine
3 lb peeled & diced potatoes
Salt & Pepper to taste.
enough water to cover beef
2 bay leaves

Steps:

1. This chowder may be prepared and frozen. You will need a large pot. Cover beef & suet with water, add bay leaves & stew until meat is tender. Shred the beef & return to the pot. Stew the chicken in the chicken broth & add enough water to cover the chicken (after cooked - remove skin & bones, shred meat & reserve chicken broth liquid). The broth from the chicken should be added to the beef pot. Add onions, celery, carrots, potatoes, simmer until carrots & potatoes are soft. Add corn, lima beans, green beans, tomatoes, salt & pepper to taste, add chicken. Simmer until all are well done. Add water as necessary to keep chowder at right consistency. Should be slightly thick, not soupy. Be sure to stir constantly to prevent chowder from scorching.

CHOWDERS

Chowders image

Provided by Julia Child

Categories Bread Food Processor Chicken Fish Onion Pepper Pork Potato Steam Dinner Lunch Meat Bacon Clam Simmer Butter Peanut Free Tree Nut Free Soy Free

Yield For about 2 quarts

Number Of Ingredients 9

Ingredients

The Chowder Soup Base
4 ounces (2/3 cup) diced blanched salt pork or bacon
1 Tbs butter
3 cups (1 pound) sliced onions
1 imported bay leaf
3/4 cup crumbled "common" or pilot crackers, or 1 pressed-down cup fresh white bread crumbs
6 cups liquid (milk, chicken stock, fish stock, clam juices, or a combination)
3 1/2 cups (1 pound) peeled and sliced or diced boiling potatoes
Salt and freshly ground white pepper

Steps:

Sauté the pork or bacon bits slowly with the butter in a large saucepan for 5 minutes, or until pieces begin to brown. Stir in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes, until the onions are tender. Drain off fat and blend crackers or bread crumbs into onions. Pour in the liquid; add the potatoes and simmer, loosely covered, for 20 minutes or so, until the potatoes are tender. Season to taste with salt and white pepper, and the soup base is ready.
Chowder Suggestions:
New England clam chowder:
For about 2 1/2 quarts, serving 6 to 8. Scrub and soak 24 medium-size hard-shell clams. Steam them for 3 to 4 minutes in a large tightly covered saucepan with 1 cup water, until most have opened. Remove the opened clams; cover, and steam the rest another minute or so. Discard any unopened clams. Pluck meat from the shells, then decant steaming-liquid very carefully, so all sand remains in the saucepan; include the clam-steaming liquid as part of the chowder base. Meanwhile, mince the clam meats in a food processor or chop by hand. Fold them into the finished chowder base. Just before serving, heat to below the simmer--so the clams won't overcook and toughen. Fold in a little heavy cream or sour cream if you wish; thin with milk if necessary, correct seasoning, and serve.
To prepare clams: Scrub one at a time under running water, discarding any that are cracked, damaged, or not tightly closed. Soak 30 minutes in a basin of salted water (1/3 cup salt per 4 quarts water). Lift out, and if more than a few grains of sand remain in the basin, repeat. Refrigerate, covered by a damp towel. It's wise to use them within a day or two.
Fish chowder:
Prepare the chowder base using fish stock, and/or light chicken stock, and milk. Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless, boneless lean fish, such as cod, haddock, halibut, monkfish, or sea bass, all one kind or a mixture. Add to the finished chowder base and simmer 2 to 3 minutes, just until fish is opaque and springy. Correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
Chicken chowder:
Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.
Corn chowder:
Prepare the chowder base using 6 cups of light chicken stock and milk. Stir 3 cups or so of grated fresh corn into the finished base, adding, if you wish, 2 green and/or red peppers chopped fine and sautéed briefly in butter. Bring to the simmer for 2 to 3 minutes; correct seasoning, and top each serving, if you wish, with a spoonful of sour cream.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

Tips:

Use fresh ingredients: Fresh seafood, vegetables, and herbs will give your chowder the best flavor.
Don't overcrowd the pot: If you add too much seafood or vegetables to the pot, the chowder will be too thick and the seafood will not cook evenly.
Cook the seafood gently: Overcooking the seafood will make it tough and rubbery. Cook it just until it is opaque and flakes easily with a fork.
Use a good quality broth: The broth is the base of the chowder, so it's important to use a good quality broth. You can use chicken broth, seafood broth, or vegetable broth.
Season the chowder to taste: Add salt and pepper to taste, and you can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the chowder hot: Chowder is best served hot, with a garnish of fresh herbs or croutons.

Conclusion:

If you're looking for a hearty and flavorful soup, then orio chowder is the perfect choice. With its combination of fresh seafood, vegetables, and herbs, orio chowder is a delicious and satisfying meal. Whether you're serving it as a main course or a side dish, orio chowder is sure to be a hit.