CODFISH CHOWDER
A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Provided by yanktoncook
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
- Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g
NEWFOUNDLAND COD CHOWDER
Make and share this Newfoundland Cod Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
- Chop the cooked bacon coarsely and set aside.
- Drain off all but 1 tablespoons bacon fat from saucepan.
- Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
- Add potatoes, carrots, water and salt.
- Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
- Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
- Add milk and pepper, heat through.
- Serve in bowls and garnish with the bacon and chives.
SALT COD CHOWDER
Salt cod is used for cooking in Scandinavian and Spanish cooking, but isn't very well known in the United States. Here's a tasty chowder to introduce it to the uninitiated.
Provided by Julesong
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Freshen salt cod by soaking it overnight in cold water to cover.
- Drain, place in a stewing pot, and cover with fresh water.
- Bring to simmer with low heat.
- Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
- Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
- Cook onion in pork fat until tender.
- Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
- Add corn or hominy, heated milk, and freshened salt cod.
- Bring chowder to a simmering temperature, but do not boil.
- Garnish with the pork scraps.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 295.6, Fat 5, SaturatedFat 2.4, Cholesterol 99.2, Sodium 4410.7, Carbohydrate 20.8, Fiber 2.4, Sugar 2.3, Protein 40.7
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
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.
PORTUGUESE KALE-AND-SALT-COD CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
- Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams
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