SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
BOSTON FISH CHOWDER
Provided by Marian Burros
Categories dinner, quick, one pot, soups and stews, main course
Time 28m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
- When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
- Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
- Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams
BOSTON CHICKEN CHOWDER
Make and share this Boston Chicken Chowder recipe from Food.com.
Provided by Millereg
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
- Cover and cook over low heat for about 10 minutes, and stir in the herbs.
- Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste.
- Cook gently for 5 minutes and serve very hot.
Nutrition Facts : Calories 359.3, Fat 12.7, SaturatedFat 3.5, Cholesterol 61, Sodium 494.1, Carbohydrate 35.7, Fiber 4.3, Sugar 4, Protein 26.2
BOSTON FISH CHOWDER
This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy!
Provided by pesce_gurl
Categories Chowders
Time 45m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
- In drippings, cook celery, onion and garlic until tender.
- Stir in flour.
- Gradually add water and bouillon, stirring until smooth and well blended.
- Bring to a boil and add potatoes.
- Reduce heat and cook 10 minutes.
- Stir in fish; cook 15 minutes.
- Add cream and pimiento; heat through. DO NOT BOIL.
- Garnish with bacon.
- Refrigerate leftovers.
Nutrition Facts : Calories 809.2, Fat 38.2, SaturatedFat 20.4, Cholesterol 225.9, Sodium 2004.9, Carbohydrate 48.5, Fiber 4.1, Sugar 4.5, Protein 66.4
MANHATTAN FISH CHOWDER WITH ROASTED FINGERLING POTATOES AND BACON RELISH
Steps:
- For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish.
- Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
- For the potatoes: Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
- For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces.
- For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
- To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.
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- Saute salt pork over medium heat until the fat renders, about 5 minutes. If using bacon, saute a few minutes until it starts to brown but be careful not to burn it.
- Add butter, onions and celery, thyme and bay leaves and saute about 5 minutes more, until onions become soft.
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3.1/5 (17)Total Time 45 minsCategory StarterCalories 400 per serving
- Place fish fillets on top of potatoes. Season. Cover and cook on low heat until potatoes are fairly soft and fish flakes.
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TRADITIONAL BOSTON FOOD | WHAT TO EAT IN BOSTON
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From foursquare.com
- Boston Sail Loft. 8.1. 80 Atlantic Ave (at Commercial Wharf), Boston, MA. Seafood Restaurant · Waterfront · 75 tips and reviews. Cayse Collins: This place is AMAZING.
- State Street Provisions. 8.3. State (Atlantic), Boston, MA. American Restaurant · Waterfront · 26 tips and reviews. Pete Chiarizio: Fish n chips. Eric Andersen: The Fish & Chips here is incredibly good — down to the kale, carrot, and cauliflower slaw.
- Sullivan's. 8.8. 2080 Day Blvd, Boston, MA. Hot Dog Joint · D Street - West Broadway · 50 tips and reviews. Jessie: Awesome Fish & Chips! Watch out for the pigeons & seagulls when you eat at the tables outside; they steal food.
- Cheers. 8.0. 84 Beacon St, Boston, MA. Bar · Beacon Hill · 133 tips and reviews. Peter Stepanek: Hoegaarden and fresh fish & chips its a winner. Window. Seat facing Beacon Street is worth wait a while.
- The Corrib Pub and Restaurant. 8.6. 396 Market St (at Washington St.) , Boston, MA. Pub · Brighton · 10 tips and reviews. Dana Strom: Hash and Eggs breakfast is phenomenal, big girls!!!
- Whole Foods Market. 8.5. 181 Cambridge St, Boston, MA. Grocery Store · West End · 51 tips and reviews. Anand Somasundaram: Get the fish n chips. Lisa Roberts: Loooove their guac.
- J.J. Foley's Cafe. 8.6. 117 E Berkeley St (btwn Harrison & Washington), Boston, MA. Pub · South End · 41 tips and reviews. Brian Frank: Good clam chowder and fish n chips.
- Legal Sea Foods. 7.6. Terminal C (at BOS Airport), Boston, MA. Seafood Restaurant · Jeffries Point · 66 tips and reviews. ShopBostonLoganC: Go New England tradition with clam chowder, lobster roll or Fish & Chips!
- The Haven. 8.8. 2 Perkins St (btwn Centre & S. Huntington), Boston, MA. Gastropub · Jamaica Hills - Pond · 80 tips and reviews. AskMen: Offers classic British Isles pub fare (think fish & chips, bangers & mash & Indian-style curries), & some dishes unique to the land of Irvine Welsh & Cocteau Twins, like the honest-to-God-offal haggis Read more.
- Broadside. 7.3. 99 Broad St (Franklin St.) , Boston, MA. Irish Pub · Financial District · 4 tips and reviews. Eric Andersen: Try the fish & chips — quite good here.
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- Union Oyster House. 8.1. 41 Union St (at Hanover St), Boston, MA. Seafood Restaurant · Downtown Boston · 271 tips and reviews. Tina Hui Tina Hui: Get the BEST oyster, clam chowder, lobster ravioli, corn bread and broiled lobster ever at America's Oldest Restaurant est.
- Legal Sea Foods. 8.4. 255 State St (at Atlantic Ave.) , Boston, MA. Seafood Restaurant · Waterfront · 148 tips and reviews. Tim P: The swordfish with ginger dressing is phenomenal, and you can't go wrong with the clam chowder!
- Atlantic Fish Company. 8.8. 761 Boylston St, Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 186 tips and reviews. Subhro M: Love the clam chowder, fish is excellent, crab cakes are amazing and so is the lobster roll.
- Boston Sail Loft. 8.1. 80 Atlantic Ave (at Commercial Wharf), Boston, MA. Seafood Restaurant · Waterfront · 75 tips and reviews. Cayse Collins: This place is AMAZING.
- Quincy Market. 8.8. 1 Faneuil Hall Sq (btwn Clinton & Chatham), Boston, MA. Historic Site · Downtown Boston · 322 tips and reviews. Nawara: Try the teriyaki at the Japanese restaurant or the clam chowder at Boston chowda: to die for!
- Boston Chowda Company. 7.9. 1 Faneuil Hall Market Pl (Quincy Market), Boston, MA. Seafood Restaurant · Downtown Boston · 63 tips and reviews. Vik Chhabra: Easily the best Clam Chowder in Boston.
- Legal Sea Foods. 8.1. 100 Huntington Ave (at Copley Mall), Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 61 tips and reviews. Brenda Thomas: The food is superb especially the lobster which I love and my hubby loves their clam chowder!!!
- Neptune Oyster. 8.8. 63 Salem St (at Morton St), Boston, MA. Seafood Restaurant · North End · 352 tips and reviews. Mazda: 3 reasons to visit this great seafood joint: the lobster roll, the clam chowder, and the raw bar.
- Warren Tavern. 8.6. 2 Pleasant St (at Main St), Boston, MA. Pub · Thompson Square - Bunker Hill · 95 tips and reviews. Eric Smith: Best clam chowder I have ever had.
- Yankee Lobster. 8.3. 300 Northern Ave, Boston, MA. Seafood Restaurant · Seaport District · 106 tips and reviews. Tony Eng: I'm from New York City and thought the name of this restaurant was pretty ironic due to it being in Boston.
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