HEARTY NEW ENGLAND SEAFOOD CHOWDER
We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 13
Steps:
- Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.
Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 531mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
NEW ENGLAND SEAFOOD CHOWDER
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. 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, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL
Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.
Provided by CarolynneM
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
- In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
- In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
- Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY
Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker
Provided by Jordan Kenna
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
- Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
- Add onion and sauté until softened and translucent, about 3 to 5 minutes.
- Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
- Add in reserved clam meat and cook for an additional 2-4 minutes.
- Remove from heat and serve with oyster crackers
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams
NEW ENGLAND SEAFOOD CHOWDER
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
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.
THE REAL DEAL NEW ENGLAND FISH CHOWDER
I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased.
Provided by Hajar Elizabeth
Categories Chowders
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
- Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
- Bring to the boil and cook until potatoes begin to cook.
- Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
- Continue to cook at a simmer until potatoes are just underdone.
- Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
- Add evaporated milk.
- Lower heat and allow to cook until potatoes are just tender.
- Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
- It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
- This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
- Serve with crackers and sour pickles if you want to go "all New England!".
- VARIATION 1.
- If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
- VARIATION 2.
- For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.
Nutrition Facts : Calories 376.5, Fat 17.4, SaturatedFat 10.6, Cholesterol 73.5, Sodium 204.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.1, Protein 18.4
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- Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
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