Smoky Seafood Chowder Recipes

Steps:

• In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
• Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
• Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Steps:

• If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
• In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
• While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
• In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
• Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
• Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

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:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
• In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.