GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
GRANDMA'S CLAM CHOWDER
My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!
Provided by Chef Erfolg
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
- Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
- Add potatoes to vegetables and mix well.
- Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
- Add salt, pepper and hot sauce.
- Add stock to cover vegetables (no more than 1" over).
- Stir, add bay leaves and bring to a boil.
- When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
- Add clams and increase heat until just boiling then remove from heat.
- Stir in cream.
- Ladle to bowls and garnish with parsley.
GRANDMA SENA'S CLAM CHOWDER
Steps:
- Saute bacon and remove from grease. Stir in and saute onions and then add all ingredients except clams and Half and Half. Boil for 10 mins covered Stir in clams and cream COver again and simmer 15 to 20 minutes Season on top with paprika
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