Hearty New England Oyster Chowder With Rivels Recipes

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BEST OYSTER CHOWDER EVER



Best Oyster Chowder Ever image

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Provided by Deborah Norris

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Steps:

  • Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
  • Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
  • Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g

HEARTY NEW ENGLAND OYSTER CHOWDER WITH RIVELS



Hearty New England Oyster Chowder With Rivels image

I revised an Oyster Chowder recipe given to me by a friend and came up with this hearty Oyster Chowder with Rivels (small dumplings). It's quick and easy to make and very filling. Please note: the quantity of the ingredients is an approximation because I don't normally measure ingredients when I cook.

Provided by Crafty Lady 13

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

12 -16 ounces oysters
1/2 cup onion, diced
3 tablespoons butter
4 cups potatoes, cubed
5 cups milk
2 teaspoons parsley
2 teaspoons basil
salt and pepper, to taste
3 tablespoons flour (optional)
1/2 cup milk (optional)
1 egg, beaten
1/4 cup milk
3/4-1 cup flour
1/4 teaspoon salt
1 pinch pepper
1 teaspoon parsley

Steps:

  • In a stock pot saute onions in butter. Add oysters and saute for additional 3 - 4 minutes. Add milk, potatoes, parsley, basil, salt and pepper.
  • As chowder is cooking, make rivels. Beat together egg, milk, salt, pepper and parsley. Add enough flour to form a soft dough. Bring chowder to a slow boil and drop small bits of dough into the chowder, stirring occasionally. (I use two small spoons, one to scoop up a little dough and the other to scrape the dough off the spoon into the chowder.) These will turn into little dumplings otherwise known as rivels.
  • Simmer until potatoes are cooked through. If you wish to thicken the chowder, mix 3 tablespoons flour with 1/3 cup milk to make a smooth paste. Slowly add a little bit at a time to chowder stirring constantly until chowder thickens.

Nutrition Facts : Calories 578.3, Fat 23.9, SaturatedFat 13.7, Cholesterol 163.1, Sodium 481.8, Carbohydrate 65.4, Fiber 4.3, Sugar 2.2, Protein 25.9

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL



New England Seafood Chowder - the Real Deal image

Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.

Provided by CarolynneM

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs white fish fillets, washed and cut into 2 inch pieces (bass, cod, or haddock)
2 cups fish stock
1/2 cup butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup all-purpose flour
1 lb clam, minced
3 cups half-and-half
2 cups red potatoes, cut into 1/2 inch cubes
1 bay leaf
2 tablespoons parsley, chopped
1/2 lb fresh sea scallop, chopped
1/2 lb shrimp, peeled, deveined, chopped
1/2 lb lobster meat
salt
pepper
parsley

Steps:

  • In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
  • In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
  • In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8

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