FISH CHOWDER WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
- Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
- Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
- Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
- Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.
VEGETABLE FISH CHOWDER
Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.
Provided by Irmgard
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, melt the butter over medium heat.
- Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
- Sprinkle with the flour and cook, stirring, for 1 minute.
- Add the chicken stock and bring to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
- Add the milk, corn and fish.
- Heat until steaming and the fish flakes easily when tested, about 5 minutes.
- Add the parsley.
FISH AND VEGGIE CHOWDER
Make and share this Fish and Veggie Chowder recipe from Food.com.
Provided by RecipeNut
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
- Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
- Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.
Nutrition Facts : Calories 443.5, Fat 13.4, SaturatedFat 5.3, Cholesterol 61.6, Sodium 753.1, Carbohydrate 55.8, Fiber 5.8, Sugar 15, Protein 27.8
VEGETARIAN FISH CHOWDER
This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.
Provided by GuyBig
Categories Vegetable
Time 4h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Put margarine in Dutch oven atop stove and heat up.
- Add onions and fry until translucent.
- Add garlic and paprika.
- Add celery, fennel, and leeks.
- When vegetables are starting to wilt, add 2 quarts stock.
- Add can of tomatoes.
- When boiling, taste and add in the Old Bay.
- Slowly add 2 cups of grits to simmering stew.
- Stir for about 5 minutes so grits do not clump.
- Add olives and liquid from can after grits are cooked through.
Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4
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