Back To School Chowder Food

SEAFOOD CHOWDER

Seafood Chowder image

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Provided by luvmybge

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
chopped fresh parsley (to garnish)

Steps:

Melt butter in 3-quart saucepan over low heat.
Saute' celery and onion until tender.
Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
Add milk and condensed soup and stir until piping hot.
Meanwhile clean and chop seafood as you like.
I usually halve the shrimp and then cut one half in half and leave the other half whole.
If using extra large scallops I usually quarter them.
When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

LOBSTER WONTON AND CORN CHOWDER

Lobster Wonton and Corn Chowder image

Home made wontons filled with lobster and gently cooked in a delicious fresh corn chowder!

Provided by Karen's Kitchen Stories

Categories Soup

Time 2h30m

Number Of Ingredients 16

Ingredients

5 large or 6 small ears of corn
1 medium brown or yellow onion, chopped
1 trimmed lemongrass stalk, chopped
1/2 head of garlic, sliced in half widthwise, no need to peel
2 quarts water
1- 14 to 15 ounce can of unsweetened coconut milk
1 cup (140 grams) peeled and cut into 1/2 inch dice Idaho or Yukon Gold potato.
1 tablespoon curry powder
Salt and freshly ground black pepper
Handful of cilantro leaves, chopped
Two scallions, thinly sliced
Lime wedges
10 ounces cooked lobstser meat, finely chopped
2 teaspoons fresh lemon juice
Salt
24 to 28 dumpling or wonton wrappers

Steps:

Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
Add salt and freshly ground black pepper to taste. Don't skimp.
Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
Serve with the cilantro, scallions, and lime wedges.
Stir together the lobster meat, lemon juice, and salt in a bowl.
Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
Press out any excess air.
Repeat with the rest of the wrappers and lobster meat.

Nutrition Facts : Calories 348.96, Fat 12.37, SaturatedFat 7.25, Carbohydrate 53.66, Fiber 3.63, Sugar 4.72, Protein 9.65, Sodium 828.56, Cholesterol 5.61

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