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.
SPICY SEAFOOD CHOWDER
I can't remember where I got this recipe but I have modified it here and there to my tastes so beware my version is a little spicy but I've made side notes so please read carefully. This is a FANTASTIC, quick, easy, soup that tastes like you should have worked on it for hours but didn't! You'll quickly become the hero of the...
Provided by Tiffany Vann
Categories Chowders
Number Of Ingredients 14
Steps:
- 1. You can use a high sided sautee pan or a pot either way. Melt butter in saucepan. Sautee chopped onions and celery in melted butter on low/med. heat until onions are done. Be careful not to burn onions. They should look fairly clear.
- 2. In small bowl blend all dry ingredients with a whisk (peppers, thyme, marjoram and baking mix).
- 3. If shrimp is frozen thaw in colander sitting inside large bowl in cold water. Warm water will make the mushy! They shouldn't take long to thaw.
- 4. Open cans of crab and clams and drain then place in a bowl together.
- 5. Once onions and celery are ready add milk and cream of potato soup. Cook on med. heat until piping hot. Stir occassionally so as not to burn milk.
- 6. Once mixture is hot dip a small amount out and add to dry mixture and blend with whisk. Then add blended mixture to soup and whisk until blended. You may notice some little bits of mixture but they will go away on their own.
- 7. Once blended into soup add crab, clams and shrimp. Once shrimp turns pink the soup is done. This will take only a moment or so. Remove from heat and dig in! ENJOY!
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
SPICY SEAFOOD CHOWDER
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
Provided by brew3431
Categories Chowders
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.
Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3
SPICY SEAFOOD CHOWDER
Make and share this Spicy Seafood Chowder recipe from Food.com.
Provided by Jardin Violette
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- If your shrimp is raw, cook in a large saucepan until they turn pink and opaque. Set aside.
- Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to keep a smooth consistency.
- Add chicken broth. Bring to a boil. Stir the mixture frequently, until it's thickened and smooth.
- Add all other remaining ingredients, except for the shrimp, green onions and parsley. Return pot to a boil. Turn heat down and let simmer for 10 minutes (or until mushrooms are cooked).
- When 1 minute is left on the timer, add the green onions and parsley. When soup is done, add the shrimp.
Nutrition Facts : Calories 302.9, Fat 14.9, SaturatedFat 7.7, Cholesterol 123.2, Sodium 1814.2, Carbohydrate 18.9, Fiber 2, Sugar 2.6, Protein 24.2
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