SMOKED-FISH CHOWDER
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Fish Chowder Potato Bacon Leek Buttermilk Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
- Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
- Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
- Do Ahead
- Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
BUTTERMILK CORN CHOWDER
My wife doesn't care for buttermilk but she really likes this chowder.
Provided by J. White Harris @JWhiteH
Categories Chowders
Number Of Ingredients 11
Steps:
- In a 3-quart saucepan, cook bacon till crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings till tender but not brown. Add the potatoes, corn, 1-1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till vegetables are tender.
- Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.
WHAT TO SERVE WITH CORN CHOWDER
Enjoy some of these awesome sides with your next bowl of hot corn chowder!
Provided by Renee' Groskreutz
Categories Side dish meal planning
Number Of Ingredients 17
Steps:
- Pick a side dish for corn chowder
- Follow the recipe instructions
- Let us know which ones you picked
CREAMY NEW ENGLAND FISH CHOWDER
An authentic, easy New England fish chowder recipe. Made with milk, potatoes, and good, fresh fish.
Provided by Unpeeled
Categories Soup
Number Of Ingredients 10
Steps:
- Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
- In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
- Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
- Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
- Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
- Top with fresh minced chives and serve with oyster crackers or hot biscuits.
WHAT TO SERVE WITH CORN CHOWDER
Steps:
- Choose your preferred side dish for corn chowder.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
SALMON CHOWDER
Make and share this Salmon Chowder recipe from Food.com.
Provided by Gigi6287
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium heat.
- Saute onion, celery, and garlic powder until onions are tender.
- Stir in potatoes, carrots, broth, salt, pepper, and dill.
- Bring to a boil and reduce heat.
- Cover and simmer 20 minutes.
- Stir in salmon, evaporated milk, corn, and cheese.
- Cook on low heat until heated through and cheese melts.
Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9
SIMPLE SALMON AND CORN CHOWDER
A hearty soup is a great way to warm up. Enjoy this chowder made with salmon and buttermilk and try serving it with warm buttermilk biscuits.
Provided by Kathy Gori
Categories Main
Number Of Ingredients 11
Steps:
- Wash the leeks thoroughly.
- Cut off the roots at the bottom, then slice them thinly on the bias. Only use the white part.
- Slice the celery.
- Peel and chop the potatoes.
- Set the vegetables aside.
- If you're using bacon, chop it into small pieces.
- Heat a large soup pot on the stove and drop the bacon ( or olive oil or butter) in.
- Cook the bacon down until it starts to brown, then add in the chopped vegetables.
- If you are not using bacon, melt the butter, or heat the olive oil.
- When they're good and hot add in your vegetables.
- Stir things around and cook them down until the celery and the leeks have softened.
- When they're nice and soft and translucent add in 4 cups of either chicken broth, fish broth, or water.
- Bring the soup to a boil then turn everything down to simmer. Put a lid on the pot and cook it gently for about 20 minutes or so.
- Meanwhile, cut the kernels off the corn.
- Set them aside.
- Take the salmon and remove the skin. Cut it into bite size pieces. Set aside.
- When the potatoes are nice and soft, puree the soup using an immersion blender or some other device
- You want your soup to be nice and thick, if you need to thin it a bit just add a tad more water or broth.
- Here is the parting of the ways. If you want your soup to be vegan ignore the next step.
- Add in 2 cups of buttermilk.
- Mix everything together.
- When the buttermilk is thoroughly incorporated add in the corn kernels.
- Stir them around so that they cook through.
- Add in 3 Tbs of chopped fresh dill.
- If you still want a vegan chowder you can stop here, or add in some sauteed fresh mushooms and be done with it. Delicious totally vegan gluten-free soup with no artificial thickeners.
- However if you're using salmon there's one more step.
- Add in the salmon.
- Stir the salmon around until it cooks through. This takes just a few minutes.
- When it's done. serve it up.
BUTTERMILK SALMON CHOWDER
This is based on a South Beach Diet cookbook recipe. The introduction states, "Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents." Additionally, Dr. Oz, in his You, the Owner's Manual book, states that "The best fish (those with the least mercury and PCBs [polychlorinated biphenl]) are wild, line-caught salmon (almost all canned salmon is wild, healthful salmon), mahi mahi, catfish, flounder (sole), tilapia, and whitefish."
Provided by mersaydees
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
- Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
- Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
- Cook for 5 minutes, or just until heated through.
- Remove and discard bay leaf before serving.
Nutrition Facts : Calories 216.5, Fat 6.7, SaturatedFat 1.4, Cholesterol 48.2, Sodium 459.6, Carbohydrate 15.2, Fiber 1.8, Sugar 11.3, Protein 23.7
NEW ENGLAND CLAM CHOWDER
Chef Andrew's tried and true recipe of 40 years, both in restaurants and at home. This simply delicious recipe is aromatic, creamy, and emphasizes the deep flavor of the clams - the most important part!
Provided by Chef Andrew Wilkinson
Time 35m
Yield 4 people
Number Of Ingredients 13
Steps:
- In a sauce pot, cook the bacon over medium heat until crisp.
- Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
- Add the butter and melt into bacon fat.
- Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
- Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
- Stir in the clam broth mixing well and bring to a boil.
- Add the bay leaves.
- Add the potatoes and continue to simmer until they are soft but al dente.
- Add splashes of water if soup begins to thicken too much.
- Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
- Check for seasoning and add salt, white and black pepper, and hot sauce.
- Chowder Crackers recommended.
Nutrition Facts :
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- Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.
- Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
- Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
- Do Ahead: Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
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- Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
- Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
INSTANT POT SALMON & CLAM CHOWDER RECIPE - INHERITED RECIPES
From inheritedrecipes.com
Cuisine AmericanCategory Main Course
- Open the cans of clam, and drain the juice into a 2 cup measuring cup, then add water to the measure cup so that it makes 2 cups of liquid, and set to the side
- Use the saute funstion of the instant pot and add the onion, celery, pepper, thyme, salt, pepper and garlic, and sautee until the onions get translucent.
- Add the potatoes, (i chopped them roughly) and the clam/water juice, and salmon into the instant pot. Turn off the sautee function.
- Put the lid on the instant pot, and lock into place, and turn the steam knob to the sealing position.
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