Bluenose Fish Chowder Recipes

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

Steps:

• Cut fresh fillets into 3 to 4 pieces.
• In a heavy saucepan, fry pork fat until crisp.
• Remove scraps and reserve for garnish.
• Drain off fat except for 2 tbsp and cook onion until tender.
• Add potatoes, 2 cups water and seasonings.
• Cover and simmer for 10 minutes or until potatoes are almost tender.
• Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.
• Add milk slowly and heat gently but do not boil.
• Garnish with pork scraps.

Steps:

• Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
• Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
• Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

Steps:

• Saute onion, herbs in oil for about 30 mins if possible.
• Add tuna, water, frozen peas and mixed veges, and chicken stock powder.
• Make white sauce in a separate saucepan.
• Stir white sauce into soup.
• Add white vinegar.
• Check seasonings.
• Serve with parsley to garnish.

Steps:

• Fry salt pork slowly in soup pot.
• Add sliced onions and cook five minutes.
• Add cubed potatoes, boiling water, and fish.
• Simmer slowly until potatoes are soft.
• Add evaporated milk, salt, pepper, and minced parsley.
• In a small skillet, melt butter.
• Add flour, blend thoroughly and cook.
• Add slowly to chowder, stirring until slightly thickened.
• Heat for another five minutes.
• Serve with pilot crackers.

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Steps:

• Cook onions and potatoes in broth or water until almost tender.
• Add fish and complete cooking.
• When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
• Heat completely without boiling (very important, never boil any chowder).
• Sprinkle with remaining pepper and serve with oyster crackers or saltines.
• Note: If you want more potatoes or fish just add more broth and milk.

Steps:

• Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
• Sprinkle with flour.
• Stir and cook 2 or 3 minutes.
• Add water, tomatoes and paste, seasonings and wine.
• Stir and bring to boiling point.
• Add fish.
• Lower heat and let simmer 1 hour or until fish is done but still firm.
• Serve in warmed chowder bowls, topped with parsley.
• Makes 6 or more servings.
• Garlic French bread goes well with this chowder.
• Actually it's essential!
• People who imagine they don't like fish love this soup.
• It makes a hearty one-dish meal.
• In fact, that's the only way I ever serve it.
• The"makings" are always on hand.
• Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
• Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.

Steps:

• Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed.
• Saute onion and garlic with butter till golden brown.
• Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, sauté for a minute.
• Add carrots and tomatoes, sauté for a minute, then add the water.
• Simmer for 20 minutes with cover on.
• Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done.
• Serve with garlic bread and salad.

Steps:

• In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Steps:

• In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
• Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
• Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
• Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
• At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
• NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
• Serve hot along with chunks of crusty bread and plenty of butter!