The cover of the Tri-City Herald's Food & Wine section Sept. 17 will feature information on Catch the Crush activities on Sept. 27-28. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Red Pepper Clam Chowder
4 tablespoons butter
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
2 medium onions, chopped
1/2 pound mushrooms, sliced
1 tablespoon lemon juice
2 medium red peppers, diced
2 cans (14 ounces) chicken broth
1 pound white or russet potatoes, peeled and diced
2 tablespoons each cornstarch and water
1 cup sour cream
2 cans chopped clams with juice
1/4 cup flat-leaf parsley, chopped
Salt and pepper to taste
Melt butter in large saucepan over medium heat. Increase heat to medium-high and add onions, mushrooms, lemon juice and peppers. Saute until tender, about 5 minutes. Add broth and potatoes and cook until tender, about 10 to 15 minutes. Blend cornstarch, water and sour cream together then gradually add to soup. Bring to a boil, then immediately reduce to simmer. Add clams, heat through. Add parsley and salt and pepper.
Serves 4 to 6.
Source: Janet K. Keeler, St. Petersburg Times food and travel editor