Oven Baked Seafood Chowder 5fix

OVEN BAKED SEAFOOD CHOWDER #5FIX

Steps:

• 1. Place oven rack in center position and preheat oven to 400 degrees.
• 2. Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes.
• 3. Stir potatoes carefully with spatula without breaking.
• 4. Fold seafood flakes in with potatoes.
• 5. Pour buttermilk on top.
• 6. Bake 15 additional minutes (20 in mountains) stirring gently occasionally.

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.

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:

• Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.
• Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.
• Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.

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.

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

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.

RICH SEAFOOD CHOWDER

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

SEAFOOD CHOWDER

Steps:

• Melt butter in 3-quart saucepan over low heat.
• Saute' celery and onion until tender.
• Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
• Add milk and condensed soup and stir until piping hot.
• Meanwhile clean and chop seafood as you like.
• I usually halve the shrimp and then cut one half in half and leave the other half whole.
• If using extra large scallops I usually quarter them.
• When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
• Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut bacon into small pieces and fry in pan.
• Remove from heat, drain and set aside.
• Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
• Add fish and lightly sear.
• Add water or chicken broth and simmer for 15 minutes.
• Add tomatoes, clam juice, clams and simmer for 1 hour.
• Add potatoes and carrots.
• Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
• Simmer until potatoes and carrots are almost tender.
• Season with salt and pepper to taste.
• Add shrimp 15 minutes before serving.

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.