Gone Fishin Chowder Food

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CHUNKY FISH CHOWDER



Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

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.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

FISH CHOWDER



Fish Chowder image

This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course.

Provided by Debaylady

Categories     Chowders

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 tablespoons unsalted butter
1 cup diced onion
1 cup celery, diced finely
2 tablespoons flour
1 cup carrot, diced finely
1 cup dry white wine
1 large tomatoes, peeled-seeded-chopped
6 cups water
1/2 teaspoon thyme
salt
pepper
Old Bay Seasoning
3/4 lb raw potatoes, cubed
1 lb fish fillet, 1/2-inch cubes
1/2 cup heavy cream
fresh parsley, for garnish

Steps:

  • Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
  • Sprinkle with flour. Stir to coat the vegetables.
  • Add the wine and tomatoes; stir to blend.
  • Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
  • Cook another 20 minutes then add the fish.
  • Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
  • Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
  • Note: Some like to add cayenne pepper.

CHEESY CRAB AND CORN CHOWDER



cheesy crab and corn chowder image

For an easier preparation, you can skip the cauliflower and fennel, and use all potatoes and carrots, or add more corn and leave out the broccoli. Likewise, the leeks might be omitted and the onion increased. Do pass the hot sauce at the table and don't forget the oyster crackers!

Provided by More Time at the Table

Categories     Main Course

Number Of Ingredients 22

1 tablespoon each: salted butter and olive oil
2 small leeks, white/green parts only, thinly sliced
1 each: medium yellow onion and fennel bulb, diced
2 each: peeled medium carrots and celery stalks (sliced into ¼-inch pieces)
Garlic clove, minced
Kosher salt and fresh ground pepper
1 ½ cups parsley, minced--divided (1 cup for cooking the chowder and ½ cup garnish)
2 teaspoons dried thyme
1 teaspoon dried dill weed
1 bay leaf
½ cup dry white wine
2 (8- ounce) bottles clam juice
4 cups vegetable broth (32 ounces)
1 cup each: diced unpeeled red potatoes, ¼-inch sliced cauliflower florets, 1/2-1-inch broccoli florets
4 cups milk
¼ cup unbleached, all-purpose flour
1 cup frozen corn
2 (6-ounce) cans lump crab meat (or 12 oz from fresh seafood case)
Hot sauce
4 green onions, thinly sliced--garnish
1 cup grated extra-sharp Cheddar--garnish
Oyster crackers for serving

Steps:

  • In a large pot over medium heat, melt the butter with the oil for a minute; add the leeks, onions, fennel, carrots, and celery. Cover and cook for 10 minutes, stirring regularly; add garlic and cook for another minute. Sprinkle with a teaspoon salt and ½ teaspoon pepper along with one cup of parsley, the thyme, dill, and bay leaf; stir well. Pour in the wine and let simmer until reduced by half. Pour in clam juice, and broth; raise heat to boiling. Add potatoes, cauliflower, and broccoli and cook for about 12 minutes or until tender. Reduce heat a bit.
  • Whisk the flour into the milk and pour into the pot along with the corn and crab. Shake in a few drops of hot sauce. Cook, stirring, until bubbly and thickening. If it's not thick enough, mash the chowder a little with a potato masher. Taste and adjust seasonings. Serve hot garnished with scallions, reserved parsley, and grated Cheddar. Pass the hot sauce and oyster crackers at the table. Whoever gets the bay leaf does the dishes.

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