Chunky Fish And Shrimp Chowder Food

SHRIMP CHOWDER

Steps:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

LOW COUNTRY SHRIMP CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

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.

CHUNKY FISH CHOWDER

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

SHRIMP CHOWDER

Steps:

• In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
• Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
• Divide among bowls and top with more basil. Serve with bread if desired.

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.

CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER

Steps:

• Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
• Pour off as much fat as you like and add butter or olive oil.
• In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
• Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
• Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
• Add garlic to onion mixture and cook for a few more minutes.
• Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
• Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
• Mix in corn and cook until corn is warmed.
• Add seafood mixture to pot and mix in lightly.
• Add cream and cheese and mix in until just smooth.
• At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
• This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
• You can remove the ham hock, or pull some of the meat off of it and add it inches.
• Serving it up with some crusty bread was perfect!

CHUNKY FISH AND SHRIMP CHOWDER

Steps:

• Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
• Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
• Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
• Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
• For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.