FAVORITE FISH CHOWDER
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
RUSTIC FISH CHOWDER
President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 842mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
CREAMY FISH CHOWDER
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.
Nutrition Facts :
CONCH CHOWDER
I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chowders
Time 2h30m
Yield 4 quarts soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
- In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
- Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
- Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
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CREAMY FISH CHOWDER RECIPE | BON APPéTIT
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4.5/5 (69)Estimated Reading Time 4 minsServings 6
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.
- Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.
- Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
- Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.
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