Potato Seafood Chowder Recipes

SEAFOOD CHOWDER

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.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

POTATO SEAFOOD CHOWDER

Steps:

• Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
• Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

SWEET POTATO SEAFOOD CHOWDER

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

SEAFOOD CHOWDER

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.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

POTATO AND SEA FOOD CHOWDER

Steps:

• Melt butter and add flour. Mix well and slowly add fish stock, mixing regularly to prevent clumping. Bring to a boil. Season to taste with salt and pepper. Let simmer for 5 minutes and set aside.Peel potatoes and cut into to 2 cm (approx. 1 inch) cubes. Boil in salted water until tender. Drain and set aside.Melt butter and fry, but don't brown, onion and celery for 4 to 5 minutes. Add lobster meat, shrimp, and salmon cut into 2 cm (approx 1 in.) pieces. Cook for 3 minutes.Add potatoes and seafood to stock mixture, add then add cream. Check seasoning. Serve sprinkled with chives in soup bowls.

SEAFOOD CHOWDER

Steps:

• Melt butter in 3-quart saucepan over low heat.
• Saute' celery and onion until tender.
• Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
• Add milk and condensed soup and stir until piping hot.
• Meanwhile clean and chop seafood as you like.
• I usually halve the shrimp and then cut one half in half and leave the other half whole.
• If using extra large scallops I usually quarter them.
• When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
• Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

POTATO SEAFOOD CHOWDER

Steps:

• Combine stock, vegetables and saffron in slow cooker; cover and cook on high 4-5 hours, adding 1 1/2 cups milk during the last 30 minutes.
• Add seafood during the last 15 minutes.
• Stir in combined remaining 1/2 cup milk and cornstarch, stirring, 2-3 minutes.
• Season to taste with salt and pepper.