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.
CRAB CHOWDER
This is the tastiest soup I've ever encountered and the only one I'll ever submit. For a thicker sauce use more cream and less milk.
Provided by STUCK601
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 52.2 g, Cholesterol 160 mg, Fat 23.3 g, Fiber 6.2 g, Protein 35.8 g, SaturatedFat 13.5 g, Sodium 818.2 mg, Sugar 6.9 g
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
SEAFOOD CHOWDER
Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.
Provided by luvmybge
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over low heat.
- Saute' celery and onion until tender.
- Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
- Add milk and condensed soup and stir until piping hot.
- Meanwhile clean and chop seafood as you like.
- I usually halve the shrimp and then cut one half in half and leave the other half whole.
- If using extra large scallops I usually quarter them.
- When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
- Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.
SEAFOOD CHOWDER
Steps:
- In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.
CHESAPEAKE CHOWDER
Make and share this Chesapeake Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h40m
Yield 8 cups
Number Of Ingredients 14
Steps:
- Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
- Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
- Stir in flour; cook, stirring constantly, 1 minute.
- Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
- Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
- Garnish with parsley; serve.
CHESAPEAKE CLAM CHOWDER
Make and share this Chesapeake Clam Chowder recipe from Food.com.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add potatoes and onion.
- Cook until tender.
- Add bacon drippings, salt and sugar and pepper.
- Cut up clams and add.
- Cook 10 minutes.
- Slowly pour in milk and stir until soup begins to thicken.
SEATTLE SEAFOOD CHOWDER
I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!
Provided by Expat in Holland
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
- In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
- Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
- Add paprika, thyme and cayenne. Cook another minute.
- Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
- Add cubed potatoes and simmer soup for 15 minutes, uncovered.
- Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
- Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
- Serve.
NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL
Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.
Provided by CarolynneM
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
- In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
- In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8
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