New England Seafood Chowder

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NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)

2007-08-27



New England Seafood Chowder (Slow Cooker) image

Make and share this New England Seafood Chowder (Slow Cooker) recipe from Food.com.

Provided by WI Cheesehead

Categories     Chowders

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 leeks, halved lengthwise and thinly sliced (white & light green parts only)
  • 8 ounces red new potatoes, cut in eighths
  • 1 1/2 cups fresh corn or 1 (11 ounce) can corn, drained
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 1/2 cups water
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne
  • 8 ounces cod fish fillets, cut into 1-inch chunks
  • 8 ounces raw large shrimp, peeled
  • 1 cup milk
  • 4 slices bacon, cooked and crumbled

Steps:

  • Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
  • Cover and cook on low 6 to 8 hours until potatoes are tender.
  • Add seafood about 15 minutes before serving; heat until fish is just cooked through.
  • Stir in milk; remove bay leaf and remove from heat.
  • Serve in bowls with crumbled bacon over top.

NEW ENGLAND SEAFOOD CHOWDER

2004-08-20



New England Seafood Chowder image

Categories     Soup/Stew     Milk/Cream     Fish     Leafy Green     Potato     Lunch     Bacon     Curry     Kale     Butternut Squash     Fall     Winter     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 12

Ingredients:

  • 8 bacon slices, chopped
  • 2 large onions, chopped
  • 1 tablespoon curry powder
  • 4 8-ounce bottles clam juice
  • 4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
  • 4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
  • 2 bay leaves
  • 4 cups chopped kale leaves
  • 5 cups milk
  • 1 cup half and half
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
  • 3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces

Steps:

  • To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
  • Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

Top Asked Questions

  1. Is New England Seafood Chowder healthy?
    This creamy New England Seafood Chowder is not too heavy, filled with fresh vegetables and lean seafood and is ready in 45 minutes. I added just ½ cup of half and half to finish it, which adds only 2 ½ grams of fat per serving making it a delicious and healthy lunch or dinner!
  2. How do you make New England chowder?
    There’s nothing like a fresh cod chowder made with ingredients grown right here in New England. The addition of clam juice makes this recipe extra special. Yield: Makes 8 servings. Melt butter in a saucepan, and saute onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings.
  3. How do you make seafood chowder?
    Directions. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through,...
  4. How to cook clam chowder?
    Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes.

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