BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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.
SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
DURTY NELLY'S SEAFOOD CHOWDER
This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.
Provided by Durty Nelly
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 51m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 g
CREAMY SALMON CHOWDER
A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.
Provided by The Angerers
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 54m
Yield 6
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
- Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 62.9 g, Cholesterol 41.8 mg, Fat 11.7 g, Fiber 6.3 g, Protein 18.8 g, SaturatedFat 6.1 g, Sodium 927.6 mg, Sugar 15.7 g
SEAFOOD CHOWDER
I got this out of an old cookbook that was fast and easy. I believe I gave it to the goodwill after jotting down the only recipe I made out of it. Guess what!! This is it. This is quick, easy and taste great. Enjoy!
Provided by teresas
Categories Stew
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy 3 quart saucepan over medium heat, saute' onion, celery and garlic in butter for 5 minutes.
- Stir in vegetable juice, tomatoes with juice, water, tomato paste, macaroni, bouillon granules, parsley, basil, thyme and hot pepper sauce.
- Bring to a boil and boil for 4 minutes.
- Add the Shrimp and Cod.
- Bring to a boil, reduce heat to low, cover and simmer for 8 minutes or until fish is opaque and macaroni is tender.
- Stir in clams with liquid and lemon juice.
- Heat through.
Nutrition Facts : Calories 286.5, Fat 8, SaturatedFat 4.1, Cholesterol 134.2, Sodium 936.2, Carbohydrate 21.1, Fiber 3, Sugar 7.3, Protein 32.2
SIMPLE SEAFOOD CHOWDER
In the Maritimes, there were a few restaurants such as Granit Brew Pub and Boondocks that served an amazing seafood chowder. Seafood was freshly caught and chowder was rich, thick and creamy with big chucks of lobster, crab and shrimp and whole clams peeking through the cream. It was sometimes difficult for me to choose other items from the menu. But a fellow Maritimer gave me this insanely easy recipe for seafood chowder that is second only to the two restaurants mentioned above! You can easily substitute Haddock or other firm fish if someone has a seafood allergy and it is just as tasty! You may need to double the recipe!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix milk and soup together. Bring to a simmer.
- Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
- Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
Nutrition Facts : Calories 46.9, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.2, Sodium 35.9, Carbohydrate 3.4, Protein 2.4
MANHATTAN SEAFOOD CHOWDER
This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.
Provided by Hungarian Gypsy
Categories Chowders
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Cut bacon into small pieces and fry in pan.
- Remove from heat, drain and set aside.
- Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
- Add fish and lightly sear.
- Add water or chicken broth and simmer for 15 minutes.
- Add tomatoes, clam juice, clams and simmer for 1 hour.
- Add potatoes and carrots.
- Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
- Simmer until potatoes and carrots are almost tender.
- Season with salt and pepper to taste.
- Add shrimp 15 minutes before serving.
SPICY SEAFOOD CHOWDER
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
Provided by brew3431
Categories Chowders
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.
Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3
SALLY'S SEAFOOD CHOWDER
Make and share this Sally's Seafood Chowder recipe from Food.com.
Provided by SallyG
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp, set aside and reserve drippings.
- Cook onion and celery in drippings until translucent.
- Add butter, potatoes, carrots, 2 cups boiling water, salt, pepper and Old Bay.
- Cover and simmer 10-15 minutes until vegetables are tender.
- Add fish and scallops; add more water if needed,.
- Cook 10 more minutes.
- Add milk and Tabasco.
- Reheat, but do not boil.
- Garnish with bacon crumbles.
Nutrition Facts : Calories 264.6, Fat 12.8, SaturatedFat 6.7, Cholesterol 60.5, Sodium 793.7, Carbohydrate 20.7, Fiber 2.8, Sugar 2.8, Protein 17.6
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