MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE
Steps:
- Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
COLD WEATHER POTATO CHOWDER WITH CARAWAY CHEESE
Make and share this Cold Weather Potato Chowder With Caraway Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour out and discard all but 2 tablespoons bacon drippings.
- Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
- Add in diced potatoes; saute for 2 minutes.
- Add in garlic; saute/stir for 1 minute.
- Add in chicken stock and milk to pot; bring mixture to a simmer.
- Cook at a simmer until potatoes are tender, about 10-15 minutes.
- Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
- When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
- In a small bowl, mix the butter and flour with a fork to make a paste.
- Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
- Taste soup; season with salt and freshly ground black pepper, as needed.
- To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.
Nutrition Facts : Calories 439, Fat 22.7, SaturatedFat 8.1, Cholesterol 38.9, Sodium 432.2, Carbohydrate 46.2, Fiber 12.9, Sugar 10.8, Protein 17.8
CHEESY POTATO CHOWDER
One of my goals in life is to make as many delicious things from potatoes as possible...They're so CHEAP! I absolutely could not believe how good this was. I'm a beginning cook, so it was a little intimidating how attentive I had to be to the chowder-making process, but that's just the way chowders are--and this was SO worth it. I've cooked it for everyone I know, so they think I'm some kind of fancy kitchen goddess. It's simply lovely to make on a chilly night (isn't it pleasant to huddle near delicious-smelling steam rising off of yummy food when it's cold out there?), and I like to serve it with beer bread. I often add more veggies than the recipes calls for, and have used all different kinds of cheeses as well.
Provided by Serah B.
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
- Meanwhile, melt butter in a large saucepan over medium heat.
- Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
- Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
- Stir in milk and potato mix.
- Cook and stir over medium heat until bubbly.
- Stir in cheeses and caraway seeds.
- Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.
Nutrition Facts : Calories 510.5, Fat 31.6, SaturatedFat 19.9, Cholesterol 100.2, Sodium 813.4, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 23
POTATO CORN CHOWDER
Categories Soup/Stew Milk/Cream Potato Vegetarian Corn Bell Pepper Summer Simmer Gourmet California
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."
- Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
- Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
- Add bell pepper, corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
- Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.
GRUYèRE CARAWAY POPOVERS
Categories Bread Milk/Cream Cheese Egg Side Bake Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large or 9 medium popovers
Number Of Ingredients 7
Steps:
- With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
- Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
- In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyère and whole caraway seeds over popovers. Bake popovers in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
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