BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CREAMY SEAFOOD CHOWDER WITH BACON, THYME & JALAPEñO
The cream in the soup tempers most of the jalapeño's heat, but you can still taste its bright, fresh flavor.
Provided by Joanne Smart
Categories First course
Yield four.
Number Of Ingredients 11
Steps:
- In a heavy 4-qt. saucepan or Dutch oven, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 min. Transfer the bacon to a small dish lined with paper towels, leaving the fat behind in the pan.
- Add the shallots and 1 Tbs. of the jalapeño to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 min. Add the flour and cook, stirring, for 1 min. Gradually stir in all the clam juice (from the cans and the bottles). Add the cream, potatoes, and thyme, and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat as necessary and continue to simmer, stirring occasionally, until the potatoes are tender, about 10 min. Add the whole fish fillets and cook for 3 min. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 min.
- Season the soup to taste with salt and pepper. Portion into warm soup bowls and sprinkle each serving with the reserved bacon and the remaining jalapeño.
Nutrition Facts : ServingSize four., Calories 310 kcal, Fat 90 kcal, SaturatedFat 4.5 g, TransFat 9 g, Carbohydrate 43 g, Fiber 4 g, Protein 17 g, Cholesterol 35 mg, Sodium 540 mg, UnsaturatedFat 3.5 g
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
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 WITH BACON AND THYME
Steps:
- In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
- Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes.
- When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Add cream and pepper and bring to a simmer again. Season to taste with salt and pepper. Garnish chowder with parsley and serve with crusty bread.
BACON SEAFOOD CHOWDER
A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.
Provided by Daydream
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
- Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
- Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
- Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
- Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
- Lastly, add the scallops, shrimps, cream, parsley.
- Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
- Season to taste with salt and pepper, and serve garnished with dill.
Nutrition Facts : Calories 522.9, Fat 27.3, SaturatedFat 13.6, Cholesterol 192, Sodium 481.4, Carbohydrate 26.5, Fiber 2.7, Sugar 2.9, Protein 35.2
SEAFOOD CHOWDER
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
Provided by Sam Sifton
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
- Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
- If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams
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