Fancy Seafood Chowder Recipes

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:

• 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.

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

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.

Steps:

• Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
• Add onion and celery, saute until soft & translucent.
• Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
• Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
• Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
• While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
• When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
• Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.
• Enjoy!

Steps:

• Melt the butter in a large saucepan over medium high heat.
• Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
• Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
• Bring to a boil, stirring often and break up the tomatoes.
• Place the whole snapper on top.
• Cover, reduce heat and simmer for 45 minutes.
• Stir occasionally, being careful not to break up the fish.
• Remove from heat.
• Chill in fridge for 1 day.
• Reheat, remove snapper and bay leaf from the chowder.
• Discard the bay leaf and the heads, bones and skin.
• Return the fish pieces to the chowder and place the chowder over medium heat.
• Stir frequently until the chowder is piping hot.
• Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
• Just 10 minutes before serving stir the fillets into the hot chowder.
• Cover and reduce to medium low heat and simmer for 5 minutes.
• Scrub mussels and clams.
• Stir in the shrimp and place mussels and clams on top.
• cover and continue to simmer just until the mussels and clams open.
• This should take around 5 minutes.
• Discard any clams or mussels that have not opened.
• Ladle into bowls, garnish with dill and serve.