SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
CHEDDAR SEAFOOD CHOWDER
Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.
Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
SEAFOOD VEGETABLE CHOWDER
This is a good soup to pair with a salad and french bread to make a great lunch or supper. Add other seafood or mix and match your favorites.
Provided by Carmen B.
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Measure the 1 1/2 c.
- water and undrained clam juice in a measuring cup to make 2 cups of liquid.
- Set aside.
- Heat oil in a saucepan over medium heat.
- Add onions and cook for 5 min.
- Add carrots, garlic, celery, potatoes, and reserved water/clam juice.
- Bring to a boil, reduce heat, cover, and simmer 10 min.
- Add mushrooms, corn, and seafood.
- Bring to a simmer and cook, uncovered, for 5 min.
- In a saucepan, melt butter; add flour and whisk to blend and cook 1 min.
- Slowly add milk and whisk until well blended.
- Cook until thickened, about 5 to 10 min.
- Add chicken boullion, salt and pepper, and basil or dill.
- Add vegetable mixture with accumulated liquid and seafood.
- Stir to blend.
Nutrition Facts : Calories 476.6, Fat 18, SaturatedFat 8.9, Cholesterol 79.4, Sodium 348.3, Carbohydrate 56.1, Fiber 6.2, Sugar 4.3, Protein 25.1
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.
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