KEY WEST CHOWDER RECIPE - (5/5)
Provided by Tbird
Number Of Ingredients 15
Steps:
- Saute onion, garlic, celery, red an green peppers in olive oil for 2 minutes. Add all otheer ingredients except for shrimp and scallops. Simmer for 10 minutes. Add shrimp and scallops and cook until shrimp turns pink and scallops are cooked through, 5-6 minutes. Serve immediately.
KEY LARGO SEAFOOD CHOWDER
This is an excellent chowder! It's not a thin broth yet it's not super thick either. It's chock full of seafood and veggies with a nice mild zing of Caribbean jerk seasoning. You can grill the red and green peppers first, if you wish and can also use sweet potatoes in place of white potatoes. Recipe can easily be scaled down to feed less.
Provided by TheDancingCook
Categories Chowders
Time 50m
Yield 18 1 cup servings, 18 serving(s)
Number Of Ingredients 18
Steps:
- In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through.
- Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft.
- Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.
Nutrition Facts : Calories 95.6, Fat 3.5, SaturatedFat 1.1, Cholesterol 50.5, Sodium 134.3, Carbohydrate 4, Fiber 0.5, Sugar 1.2, Protein 11.6
KEY WEST CONCH CHOWDER #2 RECIPE
Provided by á-32773
Number Of Ingredients 21
Steps:
- 1. In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper. 2. Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
FLORIDA KEYS CHOWDER
Initially, I was not going to post this recipe because I realize that everyone does not have access to Conch, BUT I have made this sea food chowder in many variations, with different kinds of sea food and it gets rave results every time. It is easy and fun to make!! You will need a food processor for this recipe, unless you like...
Provided by jannette dellanos-poland
Categories Chowders
Time 3h
Number Of Ingredients 20
Steps:
- 1. You will need a 6 qt pot. With your food processor mince the following one at a time: The onion, the garlic, the green pepper, the red pepper and the carrots. You can mince your carrots less than the other ingredients if you like chunks of carrots in your soup.
- 2. Over medium heat, add the olive oil to your pot. Add the onions, carrots, red pepper, green pepper and garlic. Saute the veggies for about 8 minutes.
- 3. Add the tomato sauce, and diced tomatoes to the veggies. Turn stove to Low medium heat.
- 4. In a measuring cup, add the tomato paste to the cold water. Mix until tomato paste is diluted. Add to veggies and tomatoes in pot.
- 5. While these are all simmering together, add the salt, pepper,oregano, garlic powder, sugar and cayenne pepper.
- 6. If you are using Conch, make sure it is thawed out. Place the conch in a zip lock bag and hammer away at it, making it about 1/4 inch thick or less. You want to flatten it so that it starts to tear about. Place Conch in food processor and pulse for about 6 seconds, you want to still have lumpy pieces of conch but most of it should be minced. I take 1/2 of my conch and mince it really fine and the other half I mince less.
- 7. Cut your Shrimp into 4 pieces sideways, to make small chunks of shrimp.
- 8. If you are using any other sea food, such as lobster, or any white fish, cut them into small bite size pieces.
- 9. Add the uncooked sea food of your choice to the soup. Most of the time, I make mine with Conch and Shrimp. When I add Lobster It adds a more fish taste to it, so keep in mind that the lobster and fish will be more fishy tasting, but Oh so Good!!
- 10. Turn your heat to simmer, let the soup simmer covered, for about 2 hours (mixing and tasting so that you may add more salt and pepper and garlic to your liking) until all of the veggies are cooked through. The sea food will cook fairly fast, but not to worry all of the ingredients in the soup will not make the seafood chewy.
- 11. 30 Minutes before serving time, take the lid off the pot and let the soup thicken up a bit.. Throw some soup cracker over the top of the soup bowls and enjoy!!
KEY WEST CONCH CHOWDER #1 RECIPE
Provided by á-32773
Number Of Ingredients 22
Steps:
- •In a large pot or stock pot, cook the bacon over medium heat until browned approximately 5 minutes. •Remove the bacon and leave the grease. •Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string. •Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally) •Now add the hot pepper and garlic and cook for about a minute. •Pour in the diced tomatoes and cook for 2 minutes while stirring. •Add the clam juice, the water, the potatoes and bring to a boil. •Put in the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes. •Combine the conch with the other ingredients and cook until the meat is tender, about another 20 to 25 minutes minutes. •Remove pot from the heat and discard the cheesecloth with spices. •Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.
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