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
EAST COAST SEAFOOD CHOWDER
This recipe is an adaption of one our neighbor serves on Christmas Eve. I am from the prairies, and the nearly four years spent in the Halifax area were the best. Now that I am back home, I miss it terribly. This recipe helps me feel like I am back there with my friends. I hope you enjoy it as much as we do.
Provided by Tyshero
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop bacon, fry until brown. Drain most of the fat off.
- In the same pan, sauté the onion and celery until tender.
- Add bacon back to the pan.
- Add condensed milk and regular milk.
- Add potato and bay leaf.
- Cube fish and add to the pot.
- Add shrimp, scallops and whatever other seafood you are using.
- Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
- If there are leftovers, they are best eaten within 2 days.
- Serve with warm buns or biscuits.
- Makes 4 main servings, or 8 appetizer servings.
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.
SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
- Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
SEAFOOD CHOWDER (ATLANTIC CANADA) RECIPE - (4.5/5)
Provided by á-646
Number Of Ingredients 13
Steps:
- 1. Start by heating a large soup pot, preferably stainless steel (not non-stick) over medium high heat, then adding the bacon. Stir and fry the bacon until it's nicely browned. Pour off all but about a tablespoon of the fat that accumulates. 2. Reduce heat to medium and add the butter. 3. Add the onion and celery and saute gently for about five minutes until the onion is nice and soft. Add one (just one!) clove of the garlic and stir for a few seconds. 4. Add in the potato, the clam juice, water and bay leaves and bring the mixture to a rapid boil over high heat. 5. Keep the heat at medium-high and boil it hard for 10 minutes. This helps to release starch from the potato which helps to thicken the chowder later. 6. Reduce heat to medium-low and add in the seafood. Simmer very gently for five to eight minutes. 7. At this point, the chowder can be cooled and stored until you're ready to finish and serve it later. When ready to serve, add in the cream, a pinch of dried thyme, a very finely minced clove of garlic and salt and pepper to taste. 8. I personally like a chowder that has that rich flavour of fresh garlic (not too much though) and is very peppery. 9. Bring the pot just to a steaming hot (don't let it boil) temperature over medium-low heat, about ten minutes. Remove and discard the bay leaves. Serve with bread, biscuits or crackers and a side donair.
GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
ATLANTIC SEAFOOD CHOWDER
Make and share this Atlantic Seafood Chowder recipe from Food.com.
Provided by Chef mariajane
Categories Chowders
Time 40m
Yield 11 cups
Number Of Ingredients 16
Steps:
- Preheat a heavy bottomed pot over medium high heat.
- Add bacon and cook slowly until crisp and golden, strain off fat.
- Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
- Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
- Add diced potatoes, clam juice, cream and broth, covering potatoes.
- Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
- Stir in lobster meat and season to taste with sea salt and pepper.
- Serve garnished with fresh chives and parsley.
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