Award Winning Sea Food Chowder

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.

AWARD WINNING SEA FOOD CHOWDER!

Steps:

• Place large pot on medium-low heat. Add bacon and gently cook until it hits the crisp stage.
• Meanwhile, parboil potato in lightly salted water for about four minutes.
• Mix cream and potato soup together in a bowl.
• Remove bacon, chop it finely or crumble it and set aside.
• Add to the pot of bacon drippings, the butter, carrots, onion, and celery. Cook stirring frequently until onions are translucent and vegetables are tender. Add flour and cook for about a minute or until the flour starts to stick to the bottom of the pan. Add chicken stock, 30 to 50 ml at a time, stirring constantly to make a smooth, creamy soup base. Add more chicken stock than recommended if you find it a little too thick.
• Turn up heat to medium and add the raw seafood. Bring to a simmer and cook for three to five minutes, or until shrimp are pink and have curled into a tight "c".
• When shrimp are pink, add potato soup mixture. Gently stir. Thin out soup with cream or milk if you find it too thick. When it starts to simmer, remove from heat.
• Serve with crumbled bacon pieces as a garnish and crusty bread as a side.

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.