NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
MOM MOM'S SEAFOOD CHOWDER
I am Mom Mom, and I first made this chowder for my son when he was younger. It's incredible on a cold night, and not too bad on a sunny day either! We crunch up pretzels on top instead of crackers, but use whatever floats your boat. ENJOY!
Provided by Gaye Thomas Eppley
Categories Soups
Time 1h
Number Of Ingredients 1
Steps:
- 1. ½ stick butter 1 small chopped onion 3 stalks celery, chopped 1 can chicken stock 4 diced potatoes, skins on (scrubbed well!) 3 large cod filets, diced into large bite-size chunks 1 pt. container fresh minced clams, (or 2 cans) 1/2 lb scallops Salt & pepper to taste 1 Tb parsley 1/8 teaspoon Old Bay Seasoning, to taste 1 cup clam juice 2 Tb all-purpose flour Half gallon milk
- 2. • In a large stockpot, melt butter over medium heat. • Sauté onions & celery in butter till soft. • Add chicken stock and potatoes; simmer for 10 minutes. • Add fish, and simmer another 10 minutes. • Stir in milk • Whisk together clam juice and flour until smooth; stir into soup. Simmer on low 10 min, Stir gently to prevent milk from scorching to bottom. (Stirring makes cod flake apart.) • Season to taste with salt, pepper, parsley & Old Bay seasoning. • Serve with crackers or pretzels, PA Dutch style!( If using pretzels, don't over-salt chowder.)
MOM'S CLAM CHOWDER
This chowder always disappears. It disappeared when my mom made it, and it's a hit now with my family too!
Provided by PalatablePastime
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
- In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
- Drain juice from clams into potatoes and reserve clams for later.
- Add parsley and milk to potatoes, and stir well.
- Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
- Stir in clams; and season to taste with salt and pepper.
- Cook for 5-10 minutes more or until heated through.
- Serve.
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