East Coast Seafood Chowder

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.

EAST COAST SEAFOOD CHOWDER

Steps:

• Chop bacon, fry until brown. Drain most of the fat off.
• In the same pan, sauté the onion and celery until tender.
• Add bacon back to the pan.
• Add condensed milk and regular milk.
• Add potato and bay leaf.
• Cube fish and add to the pot.
• Add shrimp, scallops and whatever other seafood you are using.
• Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
• If there are leftovers, they are best eaten within 2 days.
• Serve with warm buns or biscuits.
• Makes 4 main servings, or 8 appetizer servings.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

ATLANTIC SEAFOOD CHOWDER

Steps:

• Preheat a heavy bottomed pot over medium high heat.
• Add bacon and cook slowly until crisp and golden, strain off fat.
• Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
• Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
• Add diced potatoes, clam juice, cream and broth, covering potatoes.
• Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
• Stir in lobster meat and season to taste with sea salt and pepper.
• Serve garnished with fresh chives and parsley.

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.