Panfish Chowder Food

PANFISH CHOWDER

Steps:

• In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.

FISH CHOWDER

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

PANFISH CHOWDER

Steps:

• In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside discard all but 2 tablespoons of drippings. Sauté onion and celery in drippings until tender. Add the next eight ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.© Copyright Reiman Publications, 1993-1997

BIG KAHUNA SEAFOOD CHOWDER

Steps:

• 1. Make the Stock. Shuck corn, and then cut corn from the cob, I ended up with 4 c cut corn, chopped the cobs in half and add them to 8 C boiling water, boil 30 minutes.
• 2. Fry bacon, crispy, chop onions and celery while frying, remove bacon and add onions/celery to bacon grease and simmer till tender, while chopping up potatoes, carrots.
• 3. Remove cobs from broth, add onions/celery/potatoes/carrots/corn, cook until tender, chop up fish. Add savory, salt/ pepper to taste, and chopped bacon.
• 4.Add clams, crab, shrimp, and then halibut, simmer until halibut begins to flake.
• 5. Add heavy cream around the outside of the pan and stir gently through.
• 6. I like thick chowder, so I blended about a half cup corn starch with water and added it slowly to the chowder and cooked until the right thickness, you can adjust to your liking.

CHEESY CATFISH CHOWDER

Steps:

• In a Dutch oven over medium heat, melt butter and saute the onion until tender.
• Pour in chicken broth and water.
• Mix in celery, carrots, and potatoes.
• Cook 10 minutes, stirring occasionally, until vegetables are tender.
• In a small bowl, whisk together 1 1/2 cups of milk and all of flour. Mix into the Dutch oven.
• Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes until thickened.
• Stir the catfish into the mixture, and cook 5 minutes or until fish is easily flaked with a fork.
• Mix in the cheddar cheese and cook another 5 minutes until cheese is melted.
• Enjoy!

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.