Mixed Seafood Corn Chowder
SEAFOOD CORN CHOWDER
This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.
Provided by Brooke the Cook in
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
- Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
- Add creamed corn, canned corn, milk and freshly ground pepper.
- Over medium-high heat, heat until hot, not boiling.
- Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.
CREAMY SEAFOOD CHOWDER
This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.
Provided by Holly Nilsson
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
- Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
- Stir in parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 577 kcal, Carbohydrate 25 g, Protein 29 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 301 mg, Sodium 1541 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
MIXED SEAFOOD CORN CHOWDER
This soup will melt in your mouth. Seafood in every bite! I use 1 lb. of shrimp and 1/2 lb. of scallops, but you can use any kind of seafood you desire! Makes for great leftovers.
Provided by Breezyautumn
Categories Chowders
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Chop celery, onion, and bell pepper very fine!
- In large wok (large pot is okay too) sautee butter and seasonings until soft.
- Add peeled diced potatoe and raw seafood. Make sure to COMPLETELY shell the shrimp! Sautee 3-5 minutes.
- Add remaining ingredients and seasonings to taste.
- Simmer of medium heat for 1/2 hour, stirring occasionally.
Nutrition Facts : Calories 225.4, Fat 14.1, SaturatedFat 8.1, Cholesterol 116.8, Sodium 374.2, Carbohydrate 11.8, Fiber 1, Sugar 3.5, Protein 13.6
MIXED SEAFOOD CHOWDER
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Bring clams, thyme sprigs, and 4 cups water to a simmer in a large pot. Cover; cook until clams open, 5 to 10 minutes. Transfer to a bowl, discarding any that remain closed. Strain liquid into a bowl. Reserve 12 clams; coarsely chop meat from remaining ones.
- Melt butter in pot over medium. Add leeks; cook, stirring occasionally, until soft, 5 minutes. Stir in vermouth; cook until almost evaporated, 2 minutes. Add celery, potatoes, and clam liquid. Simmer, partially covered, until potatoes are tender, 15 to 20 minutes; mash a few with the back of a spoon to thicken soup. Stir in cream, salmon, and all clams. Cook until heated through, 1 minute. Season with pepper and serve, topped with thyme leaves.
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