Downeast Fish Chowder Recipes

Steps:

• Place fish, water and salt in large saucepan.
• Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
• Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
• Reserve until rest of soup is ready.
• Skim any foam off fish stock.
• Add potatoes, onion, celery and pepper; cover and bring to boil.
• Reduce heat and simmer until tender.
• Return fish to pan.
• Pour in milk and heat through without boiling.
• Taste and adjust seasoning.
• Swirl in butter.
• Transfer to heated tureen or soup bowls and serve immediately.

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 saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

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.

Steps:

• Fry salt pork slowly in soup kettle.
• Add sliced onions and cook for five minutes.
• Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
• Add evaporated milk, salt, pepper and parsley.
• Melt butter or bacon fat in a small frying pan.
• Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
• Cook an additional five minutes.
• Pour over pilot crackers and serve.

Steps:

• Fry salt pork slowly in soup pot.
• Add sliced onions and cook five minutes.
• Add cubed potatoes, boiling water, and fish.
• Simmer slowly until potatoes are soft.
• Add evaporated milk, salt, pepper, and minced parsley.
• In a small skillet, melt butter.
• Add flour, blend thoroughly and cook.
• Add slowly to chowder, stirring until slightly thickened.
• Heat for another five minutes.
• Serve with pilot crackers.

Steps:

• Poach fish in just enough water to cover.
• Debone fish.
• Save water.
• Fry out salt pork in a fry pan.
• Remove pork.
• Brown onions in fat.
• Cook potatoes in just enough water to cover.
• Add fish, reserved poaching water, pork, onions, and fat to potatoes.
• Add milk, salt and pepper.
• Warm through.
• Be careful not to boil chowder.
• Serve with oyster crackers or warm rolls.