Best Seafood Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST SEAFOOD CHOWDER

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16



Best Seafood Chowder image

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.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

SEAFOOD CHOWDER

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26



Seafood Chowder image

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

SEAFOOD CHOWDER

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Provided by MyVintageMommy

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 8

Number Of Ingredients 16



Seafood Chowder image

Steps:

  • Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
  • Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g

1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

RICH SEAFOOD CHOWDER

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16



Rich Seafood Chowder image

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.

Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley

SEAFOOD CHOWDER

This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.

Provided by Sam Sifton

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16



Seafood Chowder image

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
  • Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
  • If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams

36 medium-size quahog clams, usually rated "top neck" or "cherrystone," scrubbed under cold water to remove sand and grit
2 tablespoons unsalted butter
1/4 pound thick-cut bacon, diced
2 tablespoons dulse flakes
2 leeks, tops removed, halved and cleaned, then sliced into half-moons
2 carrots, peeled and halved, then sliced into half-moons
2 parsnips, peeled and halved, then sliced into half-moons
2 medium-size all-purpose potatoes, like Yukon Gold, cubed
1 cup dry white wine
3 sprigs thyme
2 bay leaves
2 cups heavy cream
Freshly ground black pepper to taste
1 pound firm white fish fillets, like cod, tautog or sea bass, cut into fingers
1/2 pound sea scallops, sliced into coins if very large
1/4 cup chopped parsley

SIMPLE SEAFOOD CHOWDER

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14



Simple seafood chowder image

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.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

More about "best seafood chowder recipes"

FISH MARKET RESTAURANT - 906 PHOTOS & 958 …
Web Specialties: The Fish Market brings the finest and freshest seafood within our culinary reach right to your table. The Chesapeake Bay, Chilean …
From yelp.com
566 Yelp reviews
Location 105 King St Alexandria, VA 22314
fish-market-restaurant-906-photos-958 image


SEAFOOD CHOWDER RECIPE: BEST THICK & HEARTY (LESS THAN …
Web Nov 3, 2022 Ingredients in Seafood Chowder Butter Celery Onions Leeks Minced garlic Chicken broth Clam juice Red potatoes Carrots Salt and …
From favfamilyrecipes.com
4.9/5 (37)
Calories 726 per serving
Category Soup
seafood-chowder-recipe-best-thick-hearty-less-than image


BEST SEAFOOD CHOWDER RECIPE - RELUCTANT ENTERTAINER
Web Oct 12, 2020 Best Seafood Chowder Recipe Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Yield: 8 Print Recipe Pin Recipe Save Recipe Ingredients 8-10 bacon strips, divided 2 Tbsp. butter 2 celery …
From reluctantentertainer.com
best-seafood-chowder-recipe-reluctant-entertainer image


HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER - FLAVOUR …
Web Dec 20, 2021 Add the seafood and seasonings, and cook just until tender, watching carefully to avoid overcooking. Stir in the cream, heat gently, garnish and serve. 1. Sauté celery and onions. 2. AMaek a roux, then …
From flavourandsavour.com
how-to-make-prize-winning-seafood-chowder-flavour image


SEAFOOD CHOWDER RECIPE - GREAT BRITISH CHEFS
Web In a large heavy-based pan over a medium-high heat, add a splash of oil and all of the fish and seafood. Add the white wine and reduce to almost nothing. Then add the chowder base and double cream and bring to a …
From greatbritishchefs.com
seafood-chowder-recipe-great-british-chefs image


CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
Web Oct 8, 2018 8 ounces scallops 12 ounces shrimp peeled and deveined 6 ½ ounce chopped clams canned, drained 2 cups heavy cream 1 tablespoon parsley Instructions Cook onion in butter until tender. Add flour, Old Bay …
From spendwithpennies.com
creamy-seafood-chowder-spend-with-pennies image


20+ SEAFOOD CHOWDER RECIPES - EATINGWELL
Web May 17, 2021 Enjoy a bowl of chowder with these healthy soup recipes. These chowders are packed with fresh seafood like salmon, lobster and cod and are the perfect main dish. Serve bright and tasty recipes like …
From eatingwell.com
20-seafood-chowder-recipes-eatingwell image


FISH CHOWDER SOUP | RECIPETIN EATS
Web Apr 15, 2019 Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently. Cook, stirring every now and then, for 8 minutes or until potato is almost cooked. Add fish and peas, …
From recipetineats.com
fish-chowder-soup-recipetin-eats image


FISH AND VEGETABLE SOUP - EATINGWELL
Web Sep 27, 2018 Directions. Thaw fish, if frozen. Cut into bite-sized pieces; set aside. In a Dutch oven, cook potatoes, carrots, fennel, shallot, and garlic in hot oil for 6 to 8 minutes or until just tender. Add broth, wine, undrained tomatoes, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
From eatingwell.com


BRING HOME A TASTE OF FOGO ISLAND WITH THESE CLASSIC RECIPES FOR …
Web May 8, 2023 5. Ladle chowder into 4 bowls. Top each with parsley, celery leaf and pepper. A version of this story was originally published on May 10, 2022. RELATED: Culinary …
From everythingzoomer.com


30 BEST CHOWDER RECIPES TO FILL YOU UP AND WARM YOUR SOUL
Web Oct 5, 2022 23. Spicy Ham and Corn Chowder. You’ll appreciate this stick-to-your-bones chowder whenever you’re yearning for a home-cooked meal. You can easily toss this …
From insanelygoodrecipes.com


ALLRECIPES
Web Allrecipes
From allrecipes.com


THE BEST CREAMY SEAFOOD CHOWDER - FED & FIT
Web Jan 18, 2023 Reduce the heat to medium and add the garlic and onion to the pot. Saute the garlic and onion for 3-5 minutes until softened and fragrant. Add the carrots, …
From fedandfit.com


TOP 10 BEST CLAM CHOWDER NEAR MANASSAS, VA 20110 - YELP
Web Reviews on Clam Chowder in Manassas, VA 20110 - CJ Finz Raw Bar & Grille, Long Time No Sea, Lobster Maine-ia, Philadelphia Tavern, Public House Kitchen & Brewery, …
From yelp.com


SEAFOOD CHOWDER • THE WICKED NOODLE
Web Mar 27, 2023 Slowly pour in 1/2 cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the …
From thewickednoodle.com


IRISH SEAFOOD CHOWDER RECIPE | KITCHN
Web Jan 10, 2023 Irish Seafood Chowder Recipe Print Recipe Prep time 30 minutes Cook time 35 minutes to 40 minutes Serves 4 to 6 Nutritional Info Ingredients 2 teaspoons kosher salt, plus more as needed 1 1/2 pounds littleneck clams (12 to 18) 1 small leek (8 ounces) 3 medium stalk celery (about 7 ounces) 1 pound Yukon Gold potatoes (3 small or 2 medium)
From thekitchn.com


65 OF THE BEST CHOWDER RECIPES TO KEEP YOU WARM - TASTE OF HOME
Web Jan 22, 2021 Cheddar Seafood Chowder Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It’s packed with veggies, and the crispy bacon makes a yummy garnish. —Taste of Home Test Kitchen Go to Recipe 7 …
From tasteofhome.com


Related Search