NEW ENGLAND FISH CHOWDER
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts :
CLASSIC NEW ENGLAND FISH CHOWDER
This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16-18 serving (about 5 quarts).
Number Of Ingredients 10
Steps:
- Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.
Nutrition Facts :
NEW ENGLAND FISH CHOWDER
This recipes is adapted from ''One Big Table'' by Molly O'Neill, where it is titled, "Ted Williams's Fenway Chowder." I always say I am not a big fish eater, but somehow I really like fish chowders.
Provided by threeovens
Categories Chowders
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
- Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
- Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
- Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
- Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
- Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.
Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 8.7, Cholesterol 110.4, Sodium 349.1, Carbohydrate 21.2, Fiber 1, Sugar 6.2, Protein 26.9
NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL
Make and share this New England Seafood Chowder - the Real Deal recipe from Food.com.
Provided by CarolynneM
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
- In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
- In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.
Nutrition Facts : Calories 511.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 251.7, Sodium 524.7, Carbohydrate 18.9, Fiber 1.1, Sugar 0.9, Protein 49.8
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