TAMPA'S OWN FISH CHOWDER
An awful lot of hoopla and celebrating goes on in Tampa in February and this chowder/stew is often served. I finaly got this wonderful recipe, after years of asking, from a friend who admitted it was from the Gasperilla Cookbook. Full flavored and hearty and easy to put together. Serve with warm crusty bread or big ole' homemade croutons. Time is estimated. I guess it depends on how fast one dices.
Provided by Bitsie
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Fry bacon & remove from pan.
- Add onions & garlic to drippings.
- Saute' until tender but not browned.
- Add the water, potatoes, carrots, celery, and paprika.
- Cook until the potatoes are almost done.
- Cut fish into 1 inch pieces.
- Add the rest of the seasonings, the fish and cooked chicken at the same time.
- Cook until fish becomes flaky this only takes a short time depending on thickness of fish.
- Pour in the Half & Half and white wine, stir well.
Nutrition Facts : Calories 245.9, Fat 11.9, SaturatedFat 6.5, Cholesterol 67.2, Sodium 495.6, Carbohydrate 11, Fiber 1.1, Sugar 1.6, Protein 23.4
FISH CHOWDER
You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 8 appetizer servings; 4 to 6 main dish servings
Number Of Ingredients 14
Steps:
- Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
- Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
- Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
CREAMY FISH CHOWDER
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.
Nutrition Facts :
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