Creamy Southern Seafood Or Fish Chowder Recipes

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CREAMY FISH CHOWDER



Creamy Fish Chowder image

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

1/3 cup chopped onion
1 tablespoon butter
2 cups chicken broth
1-1/2 cups diced potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons mashed potato flakes
2 cups milk
1/2 pound cod or haddock fillets, cut into 1/2-inch pieces
2 tablespoons minced fresh parsley

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 :

CREAMY DELICIOUS SEAFOOD CHOWDER



Creamy Delicious Seafood Chowder image

This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living.

Provided by breezermom

Categories     Chowders

Time 55m

Yield 10 serving(s)

Number Of Ingredients 19

1 1/2 lbs fresh shrimp, unpeeled, medium size
vegetable oil cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups water
3 cups red potatoes, peeled and diced
1 cup carrot, diced
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
2 (12 ounce) cans evaporated skim milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells

Steps:

  • Peel and devien shrimp. Set aside.
  • Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
  • Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
  • Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
  • Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
  • Remove and discard bay leaves.

Nutrition Facts : Calories 267.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 133.2, Sodium 546.5, Carbohydrate 29.1, Fiber 2.3, Sugar 11.1, Protein 30.6

CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER



Creamy Southern Seafood or Fish Chowder image

After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with.

Provided by MC Baker

Categories     Chowders

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 large onions, diced fine
1 ham hocks or 3 slices bacon
1/2 cup wheat flour or 1/2 cup white flour
4 cups diced potatoes, diced small (I used white new potatoes, but peeled Russets or red potatoes will work)
1/2 cup butter (olive oil will work, though heat slowly with flour)
2 small carrots, diced small
8 ounces frozen corn
1 bay leaf
3 celery ribs, diced small
3 garlic cloves, minced
3/4 lb tilapia fillet, cubed bite sized
1/2 lb shrimp, pealed and deveined
1/2 lb salmon fillet, skin and bones removed (use any combination of seafood you like, so that it adds up to about 2 lbs, clams and scallops would)
2 cups soymilk or 2 cups milk
1 cup vegetable stock (fish or chicken stock can be substituted)
1/2 cup heavy whipping cream (optional)
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup shredded monterey jack cheese
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon Old Bay Seasoning

Steps:

  • Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
  • Pour off as much fat as you like and add butter or olive oil.
  • In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
  • Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
  • Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
  • Add garlic to onion mixture and cook for a few more minutes.
  • Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
  • Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
  • Mix in corn and cook until corn is warmed.
  • Add seafood mixture to pot and mix in lightly.
  • Add cream and cheese and mix in until just smooth.
  • At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
  • This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
  • You can remove the ham hock, or pull some of the meat off of it and add it inches.
  • Serving it up with some crusty bread was perfect!

Nutrition Facts : Calories 395.6, Fat 17.4, SaturatedFat 9.4, Cholesterol 128.1, Sodium 721.7, Carbohydrate 33.6, Fiber 5.3, Sugar 3.4, Protein 28.8

SEAFOOD CHOWDER



Seafood Chowder image

Mr.D's chowda, my brother in law born in the south and myself a new englander, this was created for him without losing the new england flavor.

Provided by EdandTheresa

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 ounces salt pork, diced
2 onions, diced
2 carrots, diced
2 stalks celery, diced
3 cups milk
1 pint heavy cream
6 cups potatoes, diced
1 cup frozen okra
1 cup frozen corn
6 1/2 ounces clams
1 lb catfish or 1 lb cod, - 1 inch pieces
1 tablespoon basil
2 teaspoons Old Bay Seasoning
sea salt
ground pepper
4 tablespoons fresh parsley

Steps:

  • In a soup pot, render the salt pork until just crisp, remove and discard.
  • cook the onion, celery, and carrots in the pork fat until tender.
  • add the potatoes, okra, corn, clams+juice, and fish.
  • cover with milk and heavy cream.
  • add basil, old bay, salt&pepper.
  • bring to boil and let simmer until potatoes are soft.
  • add chopped parsley.

Nutrition Facts : Calories 1192.8, Fat 83.4, SaturatedFat 42.1, Cholesterol 281.8, Sodium 681.5, Carbohydrate 74, Fiber 9.3, Sugar 7.7, Protein 41.1

CREAMY FISH CHOWDER



Creamy Fish Chowder image

This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.

Provided by UNCLE ALBIE

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs fish fillets, cod, tilapia
4 tablespoons butter
1 cup celery, diced
2 medium onions, sliced and halved
1 cup carrot, sliced
2 cups potatoes, diced
1 cup corn
4 cups chicken stock
1/2 teaspoon salt
2 teaspoons black pepper
1 teaspoon hot sauce
2 teaspoons Old Bay Seasoning
roux
2 cups half-and-half cream

Steps:

  • Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
  • Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
  • Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
  • Serve with crispy bread or crackers.

Nutrition Facts : Calories 359.6, Fat 15.6, SaturatedFat 8.6, Cholesterol 103.6, Sodium 521.2, Carbohydrate 22.1, Fiber 2.5, Sugar 5.3, Protein 32.7

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