GRANDMA'S SEAFOOD CHOWDER
My grandmother makes this every year for Christmas morning-the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 40m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
Nutrition Facts : Calories 390 calories, Fat 23g fat (14g saturated fat), Cholesterol 176mg cholesterol, Sodium 596mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 28g protein.
THE CAPTAIN'S CLAM CHOWDER
Make and share this The Captain's Clam Chowder recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
- Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
- When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Nutrition Facts : Calories 375.2, Fat 6.3, SaturatedFat 1.9, Cholesterol 37.3, Sodium 163.3, Carbohydrate 61.2, Fiber 7.5, Sugar 3.7, Protein 19.2
CAPTAIN PARKER'S CHOWDER
Steps:
- Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.
CHEF JACK'S CORN CHOWDER
Make and share this Chef Jack's Corn Chowder recipe from Food.com.
Provided by Marsha Hamner
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
- Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
- In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
- Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).
Nutrition Facts : Calories 532.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 114.8, Sodium 495.1, Carbohydrate 32.5, Fiber 2.9, Sugar 5.5, Protein 9.6
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