Cheater Almost Instant Creamy Seafood Chowder Recipes

Steps:

• Peel and devien shrimp. Set aside.
• Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
• Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
• Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
• Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
• Remove and discard bay leaves.

Steps:

• In a large pot heat soup, milk, clams (and juice) , scallops and vegetables over medium-high heat. Simmer until scallops are cooked through.
• Add in the thawed cooked shrimp and simmer 5 minutes.
• serve with crusty bread and a nice salad for a complete meal!

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
• Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

Steps:

• Cut fish into large chunks.
• Leave the shrimp whole.
• Combine onion, zucchini, garlic and oil in 3 1/2quart sauce pan.
• Over medium heat, cook until onion is tender.
• Add tomatoes, tomato juice, wine and seasoningsl Continue cooking until boiling.
• Add seafood.
• Continue to cook until fish flakes easily.

Steps:

• Finely chop celery and peel and finely chop carrots, onions and potatoes.
• Boil in veg broth and water until tender.
• Melt butter, mix with flour and add paste to vegetables & broth.
• Add whipping cream and pepper seasoning and bring to boil.
• Add shrimp, scallops and crab. Bring to boil to heat seafood. Serve.

Steps:

• Preheat a heavy bottomed pot over medium high heat.
• Add bacon and cook slowly until crisp and golden, strain off fat.
• Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
• Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
• Add diced potatoes, clam juice, cream and broth, covering potatoes.
• Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
• Stir in lobster meat and season to taste with sea salt and pepper.
• Serve garnished with fresh chives and parsley.

Steps:

• In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
• Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.

Steps:

• In large pan cook onion& celery in margerine.
• Add remaining ingredients except cheese.
• Heat thoroughly, stirring often.
• Add cheese& stir until melted.
• Note: Will thicken once refrigerated.
• Add more milk when reheating.