Seafood Chowder Recipe Mary Berry Recipes

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER

Steps:

• In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
• Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
• Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
• Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
• Garnish with more fresh dill and serve hot.

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.