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Recipes

Crocktober: Simple Seafood Chowder

BT Calgary | posted Friday, Oct 23rd, 2015

This chowder is about as easy as it gets to make. It has a nice rich flavor and is loaded with seafood. In this recipe I use canned seafood and you can also substitute any other canned fish or seafood you have on hand into this recipe. Even tuna is nice in this chowder.

— Courtesy Theresa Toth

Ingredients:

  • 2, 170 gram cans of crab meat with juice
  • 2, 142 grams cans of baby clams with juice
  • 2, 540 ml cans of potatoes with juice
  • 2, 354 ml cans of evaporated milk
  • 2 cups raw shrimp, shells removed
  • 2 cups barbecued salmon, skin removed
  • 2 tablespoons dried onion
  • 2 teaspoons celery salt
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • Pinch of cayenne
  • Fresh Pepper to taste

Directions:

  1. Crock pot: Set the heat on your crock pot to low and add all the ingredients except the shrimp and BBQ salmon. Cover and simmer for 6-8 hours. This will become the broth for your chowder.
  2. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft.
  3. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

Enjoy!

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Crocktober: Slow Cooker Range Chili

BT Calgary | posted Friday, Oct 16th, 2015

This chili contains beef, pork and bison, making it a great chili to serve to meat lovers.

Ingredients

  • ​3 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp canola oil
  • 1 1/2 tsp caraway seed
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 1 lb (0.5 kg) boneless beef chuck steak, cut into 1 inch cubes
  • 1 lb (0.5 kg) boneless pork shoulder roast, cut into 1 inch cubes
  • 1/2 lb (0.25 kg) bison sirloin steak, cut into 1 inch cubes
  • 1/2 cup chopped bacon
  • 2 cans (28 oz/796 mL each) whole tomatoes
  • 2 cups chopped onions
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • 1/2 cup chopped carrot
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup chopped celery
  • 10 cloves garlic, finely chopped
  • 1 tbsp thyme, crumbled
  • 4 bay leaves
  • 2 cans (19 oz/540 mL each) red kidney beans, rinsed and drained
  • 3 tbsp packed golden brown sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper

Method

  1. Combine chili powder, paprika, oil, caraway seed, dry mustard, garlic powder, allspice and cayenne pepper in a large non-reactive bowl.
  2. Add beef, pork, bison and bacon; toss to coat meat with seasoning mixture. Add tomatoes, onions, tomato paste, carrot, yellow pepper, celery, garlic, thyme and bay leaves; stir to combine. May be prepared to this point, covered and refrigerated for up to 12 hours.
  3. Transfer mixture to a 6 – 6 1/2 quart slow cooker.
  4. Cover and cook on high heat setting for 1 hour.
  5. Reduce to low heat setting and continue cooking, covered, for 7 hours or until meat is tender.
  6. Uncover slow cooker. Add beans, brown sugar, salt and pepper; stir gently to combine.
  7. Cover and continue cooking on low heat setting until beans are heated through, about 15 minutes. Remove and discard bay leaves. Serves 10.
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