Savory Seafood Chowder Recipes

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:

• 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:

• In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
• Puree half of the mixture in a blender until smooth, then return to stock pot.
• Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, 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 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.

Steps:

• Mix flour and all spices together in a bowl.
• In deep pan fry bacon slices crisp remove and crumble in a bowl.
• Drain off bacon grease leaving any particles in pan.
• Add olive oil and heat on medium high scraping up any brown particles.
• Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
• When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
• Add bowl of spice mixture and stir for 1 minute.
• Add back in crumbled bacon reserving some for garnish if desired.
• Add Liquid smoke and texas pete.
• Add whole baby clams with juice.
• Add bottled clam juice.
• Bring just to boil then lower heat to simmer for 5 minutes.
• Add Spinach.
• Slowly stir in half and half.
• Simmer gently for 35 minutes stirring occasionaly.
• Salt and Pepper to taste.
• Garnish with green onion tops and crumbled bacon.

Steps:

• Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
• Stir in tomatoes and 1/2 cup wine. Bring to boil, stirring frequently. Add cod; stir. Simmer on medium-low heat 6 min. Add scallops and shrimp; stir. Simmer 4 min. or until shrimp turn pink, scallops turn opaque and cod flakes easily with fork, stirring occasionally.
• Whisk Neufchatel and remaining wine until blended. Add to chowder along with the basil; mix well. Cook and stir 2 to 3 min. or until heated through.