Beaucoup Seafood Chowder Recipes

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.

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Steps:

• In a large Dutch oven, melt the butter and then saute the onions and celery over medium heat, allow to soften, about minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce.
• Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.
• Add the cream, and then fill the pot with the milk. If you think you're going to run out of room in the pot, skimp on the milk, not the cream.
• Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.
• Notes & Tips:.
• Movita Boucoup recommends using at least two, 1/2 pound of each seafood selection in addition to the white fish. She strongly recommends scallops and lobster. Don't use any fish with a dominant flavour such as salmon, sardines, clams, etc.
• Water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth. If using broth, it is recommended using a sodium reduced variety. If you're using canned and don't have enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder.
• Chowder is best on the second day, so when entertaining, make it the day before.
• To rewarm, put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil; low heat is key.
• You will notice that the spices seem to sit on top of the chowder. When you serve, give a little stir and then scoop; just the right amount of spice will come up with the ladle.

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.