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.
WILMA'S CLAM CHOWDER
A chunky, delicious chowder with a back-east taste.
Provided by Wilma Scott
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
- Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 70.1 g, Cholesterol 83.4 mg, Fat 18.5 g, Fiber 5.9 g, Protein 28.7 g, SaturatedFat 10 g, Sodium 618.8 mg, Sugar 18.1 g
GRANDMOTHER'S CHOWDER
Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
GRANDMA'S CLAM CHOWDER
My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!
Provided by Chef Erfolg
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
- Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
- Add potatoes to vegetables and mix well.
- Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
- Add salt, pepper and hot sauce.
- Add stock to cover vegetables (no more than 1" over).
- Stir, add bay leaves and bring to a boil.
- When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
- Add clams and increase heat until just boiling then remove from heat.
- Stir in cream.
- Ladle to bowls and garnish with parsley.
OLD-FASHIONED CLAM CHOWDER
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
- Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
- Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
- Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
- Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
- Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 620 milligrams, Sugar 6 grams, TransFat 0 grams
SEAFOOD CLAM CHOWDER
Make and share this Seafood clam chowder recipe from Food.com.
Provided by Dolittle57
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute veggies in butter til soft.
- Turn heat to low and add flour, stir until absorbed.
- Add seafood with juices, and half and half, and bring up to serving temperature or until it thickens.
- Do not let it boil.
- Just below boiling point,it should be thickened, add lemon pepper just before service with a stir.
- Garnish each bowl with fresh chopped parsley, and serve with plenty of garlic toast or oyster crackers.
Nutrition Facts : Calories 790.2, Fat 68.1, SaturatedFat 42.6, Cholesterol 200.7, Sodium 378.1, Carbohydrate 35.1, Fiber 1.8, Sugar 3.1, Protein 12.9
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