Hot For Foods Seefood Chowder

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.

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.

HOT FOR FOOD'S "SEEFOOD" CHOWDER

Steps:

• Preheat your oven to 425 degrees. Remove the stems from the cremini or white mushrooms and wipe the tops with a wet paper towel to clean. Take the oyster mushrooms and pull them apart or roughly chop them into about 1 inch pieces. Leave the cremini mushrooms whole or cut them in half. Toss the mushrooms in 1 tablespoon of the olive oil, 1 teaspoon of Old Bay and 1/2 teaspoon each salt and pepper.
• On a separate baking sheet, toss the potatoes in another tablespoon of olive oil, thyme and another 1/2 teaspoon of salt and pepper. Please the potatoes and mushrooms in the oven on separate racks at the same time. Bake the mushrooms for 15 minutes and the potatoes for 20. If your oven cooks unevenly, switch them halfway through cooking.
• Drain and rinse the cashews and blend on high in a food processor or high speed blender with the two cups of water until very smooth.
• In a large pot over medium heat, heat the remaining 2 tablespoons of olive oil and cook the onions, carrots and celery for 5 minutes until the onions and celery begin to cook down and become translucent. Add the garlic, cayenne and the remaining 1 teaspoon of Old Bay seasoning and stir for 2 more minutes.
• Next, add the flour or potato starch and stir for 2 minutes until all the veggies are coated in it. Splash in a small amount of stock to loosen the bits that are stuck to the bottom of the pot. Next add the wine and stir consistently as it starts to cream. Stir for 2 minutes until it is bubbling then slowly add in the cashew cream mix slowly stirring the whole time, at this point it should look like a very creamy sauce, almost like an Alfredo. Then add in the vegetable stock and bring to a simmer.
• Add in the mushrooms, potatoes, dill and parsley and simmer for 15 minutes. Finish with fresh lemon juice. Serve with crackers or good crusty bread!

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.