Spicy 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.

SPICY SEAFOOD CHOWDER

Steps:

• Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
• add 1 tablespoon butter.
• Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
• Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
• Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
• Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
• Enjoy with some good bread.

SPICY SEAFOOD CHOWDER

Steps:

• 1. You can use a high sided sautee pan or a pot either way. Melt butter in saucepan. Sautee chopped onions and celery in melted butter on low/med. heat until onions are done. Be careful not to burn onions. They should look fairly clear.
• 2. In small bowl blend all dry ingredients with a whisk (peppers, thyme, marjoram and baking mix).
• 3. If shrimp is frozen thaw in colander sitting inside large bowl in cold water. Warm water will make the mushy! They shouldn't take long to thaw.
• 4. Open cans of crab and clams and drain then place in a bowl together.
• 5. Once onions and celery are ready add milk and cream of potato soup. Cook on med. heat until piping hot. Stir occassionally so as not to burn milk.
• 6. Once mixture is hot dip a small amount out and add to dry mixture and blend with whisk. Then add blended mixture to soup and whisk until blended. You may notice some little bits of mixture but they will go away on their own.
• 7. Once blended into soup add crab, clams and shrimp. Once shrimp turns pink the soup is done. This will take only a moment or so. Remove from heat and dig in! ENJOY!

ANN PACHETT'S SPICY SEAFOOD CHOWDER

Steps:

• Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
• Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.