Basic Tuna Chowder Food

TUNA CHOWDER

Steps:

• Saute celery and onions in butter for about 10 minutes or until tender.
• Add garlic, saute for a minute or two.
• Add parsley, salt, pepper, chicken stock and potatoes.
• Bring to a light boil, reduce heat and simmer, stirring often, until potatoes are desired tenderness - about 10-15 minutes.
• Add corn, tuna and milk. Simmer over medium heat, stirring often, for 5 minutes.
• Serve and enjoy : )

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.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

CHEESY TUNA-VEGETABLE CHOWDER

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
• Add cheese and tuna; heat, stirring gently, until cheese is melted.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

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.

TUNA CHOWDER

Steps:

• Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender.
• Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens.
• Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes.
• Garnish bowls of soup with chopped parsley.

TUNA CHOWDER (FRESH AND FAST)

Steps:

• Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender.
• Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork.
• Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.

BASIC TUNA CHOWDER

Steps:

• Start by boiling about 8 pints or 4 liters of Water in a pot.
• Peel the Potatoes, the Carrot, and the Onion.
• Throw away the peelings.
• Cut the Onion in half, saving the other half for anything else.
• Slice the Carrot in centimeter strips, then cut each strip in half.
• Cut each Potato into eigths, then cut each strip in half.
• Dice the Onion VERY fine.
• I do this by hand, but a food processor works.
• Add all of the sliced and diced materials to the boiling water.
• After about 3 minutes, reduce heat to medium.
• Add the Salt, Pepper, Corn Oil, Butter, and Rum.
• Stir for a minute.
• Add the three cans of Starkist Tuna, juice and all.
• Add the Flour and stir until it blends.
• Allow mixture to boil for another 10 minutes, stirring once a minute or so.
• Reduce heat to low.
• Add any additional salt or pepper to taste.
• Garlic powder at this stage is not unheard of.
• Stir well after adding any more dry goods.
• The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
• Allow stew to reach desired thickness.
• This may take some time.
• Stir on low heat once in a while.
• Remember, potato based stews WILL thicken somewhat after cooling.
• When desired thickness is reached, remove from heat.
• Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
• Crackers optional.

CHEDDAR TUNA CHOWDER

Steps:

• Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
• Cover and simmer 10 minutes. Do not drain.
• In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
• Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.

TUNA CORN CHOWDER

Steps:

• Melt butter in a medium saucepan, add celery, onion and carrots.
• Saute over medium high heat for 5 minutes.
• Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
• Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
• Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.