SEAFOOD CHOWDER WITH SEASONED OYSTER CRACKERS
Chock-full of fish, shrimp and scallops, this comforting chowder has been pleasing my family for many years. The seasoned oyster crackers add a bit of spice.-Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 22
Steps:
- In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside., Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender., Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon.
Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
FISH CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h15m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Rinse the fish and place in a kettle with the bay leaves and peppercorns. Add water to cover, at least two and one-half cups, and bring to a simmer over gentle heat. Cover the kettle and let simmer, 10 to 15 minutes, until the fish is cooked through but still firm-textured. (If necessary, you may cut the fish in half in order to fit the kettle.) Remove the fish from the broth. Skin and bone the cooked fish, break the flesh into chunks and set aside. Return the skin and bones, as well as head and tail pieces, to the broth and continue to simmer, covered, for 30 minutes to give a well-flavored broth for the chowder.
- Melt the butter in another soup kettle and gently saute the diced salt pork until the scraps have rendered their fat and turned crisp and brown. Remove the pork, drain on absorbent paper and set aside.
- In the hot fat, saute the onion slices gently until they begin to brown. Then add the potato cubes and turn in hot fat to coat them well. When the potatoes begin to sizzle, add at least two cups of fish broth, strained of the bay leaves and peppercorns. The potatoes should be floating, but not drowning, in the liquid. Simmer gently, covered, until the potatoes are tender enough to pierce with a fork.
- Add the fish pieces and continue simmering another five minutes.
- Heat the whole milk to just below boiling. Add it, a quarter of a cup at a time, to the chowder. Heat the evaporated milk and add it in a similar fashion. From the moment the milk is added, the chowder must not boil. This is very important. If it boils, it may curdle.
- Taste for seasoning and add salt, pepper and the dry mustard powder. Mix well. Then put the chowder ''to set,'' as they say in Maine, for at least two hours. Ideally, it should be placed on the least warm area of the woodstove top where it will stay just below the simmering point. A very low gas flame, as long as the chowder doesn't boil, will do as well. If you can't keep it at a temperature just below boiling, it is better to refrigerate the chowder for a day, rather than leaving it at room temperature.
- When ready to serve, reheat the chowder, without bringing to the boil. Put a pat of butter in each chowder bowl before filling it, and sprinkle bits of browned pork scraps over the top. Pass the crackers to add to the soup.
EVENTIDE FISH CHOWDER
Clam chowder is the New England classic everyone knows, but fish chowder is also popular - and a lot easier to make. This recipe comes from Eventide, in Portland, Maine, a combination of a seafood shack, an oyster bar and a modern farm-to-table restaurant with Japanese influences. Dashi, the Japanese fish stock, has an oceanic taste that is perfect here, and the instant kind is easy to buy online and keep on hand.
Provided by Julia Moskin
Categories dinner, lunch, seafood, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.
- Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.
- In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.
- Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.
- Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.
- Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.
- Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.
- Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Provided by Molly Baz
Categories Bon Appétit Dinner One-Pot Meal Seafood Fish Cod Coconut Leek Potato Celery Coriander Ginger Soy Free Peanut Free Tree Nut Free Spring
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10-12 minutes.
- Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
- Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
- Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.
HERBED OYSTER CRAKERS
Steps:
- Stir yeast and sugar into warm water in measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together 1 1/4 cups flour, thyme, salt, and cayenne, then make a well in center and add yeast mixture and oil, stirring to form a dough.
- Turn out dough onto a lightly floured surface and knead in 2 to 3 tablespoons flour (dough should be moist but not sticky). Knead until smooth and elastic, about 6 minutes, then transfer to a lightly oiled large bowl and let rise, covered with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
- Preheat oven to 450°F.
- Roll out dough as thin as possible (into an 18-inch square) with a lightly floured rolling pin on a lightly floured surface. Sprinkle with kosher salt and gently press salt to help adhere. Cut dough into 1-inch squares with a pizza wheel or large sharp knife. Transfer with a lightly floured metal spatula to 3 lightly oiled baking sheets, placing squares close together.
- Bake in batches in middle of oven, rotating sheets halfway through baking, until bottoms are golden (tops will remain pale), 6 to 7 minutes. Transfer to a rack to cool completely. (Crackers will crisp as they cool.)
More about "fish chowder with herbed oyster crackers food"
FISH CHOWDER WITH HERBED OYSTER CRACKERS RECIPES RECIPE
From alicerecipes.com
NEW ENGLAND FISH CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
SEAFOOD CHOWDER WITH SEASONED OYSTER CRACKERS
From cooking-guide.com
CHOWDER RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CLAM CHOWDER RECIPE WITH OYSTER CRACKERS
From olivemagazine.com
FISH CHOWDER WITH HERBED OYSTER CRACKERS RECI - RECIPEBRIDGE
From recipebridge.com
FISH CHOWDER WITH HERBED OYSTER CRACKERS - BIGOVEN
From bigoven.com
FISH CHOWDER WITH HERBED OYSTER CRACKERS - LA BELLE CUISINE
From labellecuisine.com
BEST SEAFOOD CHOWDER WITH SEASONED OYSTER CRACKERS RECIPES
From recipert.com
BEST FISH CHOWDER WITH HERBED OYSTER CRACKERS RECIPES
From alicerecipes.com
SEARCHABLE RECIPE DATABASE - FISH CHOWDER WITH HERBED OYSTER …
From directaccessrecipes.com
COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS FOOD
From homeandrecipe.com
FISH CHOWDER WITH HERBED OYSTER CRACKERS RECIPE
From recipeofhealth.com
SIMPLE OYSTER CHOWDER RECIPE +TIPS - TASTYLICIOUS
From tastylicious.com
20+ SEAFOOD CHOWDER RECIPES - EATINGWELL
From eatingwell.com
FISH CHOWDER WITH HERBED OYSTER CRACKERS FOOD
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love