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
CHEDDAR SEAFOOD CHOWDER
Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.
Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
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.
BIG KAHUNA SEAFOOD CHOWDER
I found a recipe in Field and Stream for panfish chowder while waiting in the doctors office the other afternoon and decided to try to adjust to Alaskan proportions. I just had my first bowl, and I will be honest, it is the best ever chowder I have ever eaten. EVER. Easy recipe also, except for gathering the ingredients.
Provided by Big Kahuna in Alaska
Categories Chowders
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- 1. Make the Stock. Shuck corn, and then cut corn from the cob, I ended up with 4 c cut corn, chopped the cobs in half and add them to 8 C boiling water, boil 30 minutes.
- 2. Fry bacon, crispy, chop onions and celery while frying, remove bacon and add onions/celery to bacon grease and simmer till tender, while chopping up potatoes, carrots.
- 3. Remove cobs from broth, add onions/celery/potatoes/carrots/corn, cook until tender, chop up fish. Add savory, salt/ pepper to taste, and chopped bacon.
- 4.Add clams, crab, shrimp, and then halibut, simmer until halibut begins to flake.
- 5. Add heavy cream around the outside of the pan and stir gently through.
- 6. I like thick chowder, so I blended about a half cup corn starch with water and added it slowly to the chowder and cooked until the right thickness, you can adjust to your liking.
Nutrition Facts : Calories 553.6, Fat 26.8, SaturatedFat 13.3, Cholesterol 224.8, Sodium 720.5, Carbohydrate 30.5, Fiber 4.4, Sugar 4.4, Protein 48.1
SEAFOOD CORN CHOWDER
This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.
Provided by Brooke the Cook in
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
- Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
- Add creamed corn, canned corn, milk and freshly ground pepper.
- Over medium-high heat, heat until hot, not boiling.
- Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.
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