Smoky Seafood Chowder Recipes

SMOKY FISH CHOWDER

Smoky Fish Chowder image

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Provided by Melissa Clark

Categories dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Steps:

In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKY SEAFOOD CHOWDER

Smoky Seafood Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This is a smoky creamy seafood chowder I started making a few years ago in my restaurant, the bacon and spinach add a rockefellar twist to it. It quickly became a favorite with the locals. It also works well with oysters.

Provided by amie8428275

Categories Potato

Time 1h15m

Yield 2-3 quarts, 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
12 ounces bacon
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
whole green onion
3 (8 ounce) cans baby clams
1 lb fresh shrimp or 1 lb frozen shrimp
3 tablespoons liquid smoke
sea salt
ground black pepper
2 tablespoons flour
1 tablespoon basil
1 tablespoon cumin
2 tablespoons Old Bay Seasoning
1 tablespoon dried thyme
1 tablespoon cayenne pepper
4 teaspoons texas pete
2 (8 ounce) bottles clam juice
1 (16 ounce) bag spinach
1 (8 ounce) box frozen spinach (thawed and squeezed dry)
1 quart half-and-half

Steps:

Mix flour and all spices together in a bowl.
In deep pan fry bacon slices crisp remove and crumble in a bowl.
Drain off bacon grease leaving any particles in pan.
Add olive oil and heat on medium high scraping up any brown particles.
Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
Add bowl of spice mixture and stir for 1 minute.
Add back in crumbled bacon reserving some for garnish if desired.
Add Liquid smoke and texas pete.
Add whole baby clams with juice.
Add bottled clam juice.
Bring just to boil then lower heat to simmer for 5 minutes.
Add Spinach.
Slowly stir in half and half.
Simmer gently for 35 minutes stirring occasionaly.
Salt and Pepper to taste.
Garnish with green onion tops and crumbled bacon.

Nutrition Facts : Calories 749.2, Fat 51.6, SaturatedFat 21.1, Cholesterol 229.4, Sodium 2049.5, Carbohydrate 28.4, Fiber 3.9, Sugar 3.5, Protein 43.9

SMOKY SHRIMP CHOWDER WITH ANDOUILLE

Smoky Shrimp Chowder With Andouille image

I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:

Provided by kmergirl

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 leek, white and light green portions, sliced
2 crushed garlic cloves
1 teaspoon chopped fresh thyme
1 lb andouille sausage, sliced
1 teaspoon cajun seasoning
4 cups chicken broth
3/4 lb potato, diced
1 cup whole milk
1 lb large shrimp, peeled and deveined
salt
cayenne
fresh ground black pepper

Steps:

Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
Add the shrimp and cook until they turn pink.
Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.

Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8

More about "smoky seafood chowder recipes"

SMOKY SEAFOOD CHOWDER – INSTANT POT RECIPES

Web Oct 3, 2018 Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Press the …
From recipes.instantpot.com
5/5 (12)
Servings 6
Cuisine Modern
Category Main Course

See details

7 SEAFOOD CHOWDER RECIPES FOR WINTER | WILD ALASKAN …

Web Jan 4, 2021 Here are 7 of the best seafood chowder recipes, easy to make and enjoy through the chillier months of the year: Curried Crab Corn Chowder. ... Smoky Mexican Seafood Chowder . Splendid Table’s …
From wildalaskancompany.com

See details

SMOKY SEAFOOD CHOWDER (MANHATTAN STYLE) RECIPE

smoky-seafood-chowder-manhattan-style image

Web Oct 27, 2012 Step 1. Cook the bacan in a large Dutch oven on medium high for about 5 minutes, stirring often, until almost crisp; drain on paper towel. Remove all but 1 tablespoon bacan fat from Dutch oven. Add the …
From recipezazz.com

See details

SMOKY SEAFOOD CHOWDER RECIPE - KRISTIE TRABANT SCOTT

Web Dec 9, 2015 One 1 1/2-pound lobster. 6 tablespoons unsalted butter. 2 tablespoons finely diced lean salt pork. 2 medium onions, coarsely chopped. 1 pound red potatoes, peeled …
From foodandwine.com

In a medium pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes. Transfer the lobster to a plate and let cool slightly. Twist the tail and claws from the body and crack the claws. Remove the meat from the tail in 1 piece. Make a slit down the center of the tail meat and remove the intestinal tract. Remove the meat from the claws. Cut the lobster meat into 1-inch pieces. Cover and refrigerate.
Melt the butter in a large saucepan. Add the salt pork and cook over moderate heat, stirring, for 1 minute. Stir in the onions and cook until softened, about 7 minutes. Add the potatoes, clam juice, water and bay leaf and bring to a simmer. Cook over moderate heat until the potatoes are just tender, about 12 minutes. Add the cream and return to a simmer. Add the fish fillets and simmer gently until they break apart and are cooked through, about 10 minutes.
Remove the soup from the heat and stir in the mussels, shrimp and lobster meat. Cook over low heat until the shellfish is just heated through. Add the paprika and season with salt and pepper. Ladle the chowder into mugs or bowls, garnish with the parsley and serve.

See details

SMOKY FISH CHOWDER RECIPE - REAL SIMPLE

Web Nov 3, 2016 In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add …
From realsimple.com

See details

CRAB AND CORN CHOWDER RECIPE - SIMPLYRECIPES.COM

Web Dec 21, 2022 Let it cool completely before topping it with a lid. Freeze for up to 4 months. To reheat, place frozen chowder in a saucepan with a thin layer of water on the bottom …
From simplyrecipes.com

See details

SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES

Web Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels …
From jamieoliver.com

See details

SMOKY SEAFOOD CHOWDER | RECIPE CART

Web A hearty chowder is as delicious on a warm summer afternoon paired with a glass of rosé as it is on a chilly fall night served with a pint of beer. Tuck in with a slice of crusty bread …
From getrecipecart.com

See details

SMOKY FISH CHOWDER | SARA MOULTON

Web Jan 2, 2013 Smoky Fish Chowder. 1. Melt the butter in a large saucepan over medium heat. Medium chop the Canadian bacon (about 1 ¾ cups) and add it to the saucepan; …
From saramoulton.com

See details

SMOKY SEAFOOD CHOWDER (MANHATTAN STYLE) RECIPE

Web Ingredients 1.5 - 2 lbs. boneless skinless chicken breast, cut into bite size pieces 1 Tb. olive oil large onion, diced 1 bell pepper, any color, seeded and chopped 1 -2 jalapeños, …
From pinterest.com

See details

SMOKY SEAFOOD CHOWDER RECIPE – CHATHAM ISLAND FOOD COMPANY

Web Chowder. Heat 3 tsp butter and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the leek, onion, and half the sage (chopped). Cook gently for 8-10 mins until soft and …
From chathamislandfood.com

See details

SMOKY SEAFOOD CHOWDER RECIPE - CHATHAM ISLAND FOOD COMPANY …

Web Aug 8, 2022 - It’s seafood chowder but not like you’ve ever tasted. Smoked paprika and sweet kumara pair perfectly with buttery Chatham Blue Cod and salty Paua Mince. …
From pinterest.ca

See details

SMOKY SEAFOOD CHOWDER BY INSTANT POT RECIPES - INSTANT CRUMBS

Web applewood smoked bacon, yellow onion, celery, white wine, yukon gold potatoes, chicken or vegetable stock, kosher salt and black pepper, clams, water, white fish, corn kernels, …
From instantcrumbs.com

See details

SMOKY SEAFOOD CHOWDER - INSTANT POT RECIPES

Web Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that failed to open. Set aside. Let the steam release …
From stage-recipes.instantpot.com

See details

GETRECIPECART.COM

Web Redirecting to /recipe/smoky-seafood-chowder (308)
From getrecipecart.com

See details

SMOKY SEAFOOD CHOWDER - PLAIN.RECIPES

Web Directions. In a medium pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes. Transfer the lobster to a plate and let cool slightly.
From plain.recipes

See details