Seafood Vegetable Chowder

CREAMY SEAFOOD CHOWDER

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.

SEAFOOD VEGETABLE CHOWDER

Steps:

• Measure the 1 1/2 c.
• water and undrained clam juice in a measuring cup to make 2 cups of liquid.
• Set aside.
• Heat oil in a saucepan over medium heat.
• Add onions and cook for 5 min.
• Add carrots, garlic, celery, potatoes, and reserved water/clam juice.
• Bring to a boil, reduce heat, cover, and simmer 10 min.
• Add mushrooms, corn, and seafood.
• Bring to a simmer and cook, uncovered, for 5 min.
• In a saucepan, melt butter; add flour and whisk to blend and cook 1 min.
• Slowly add milk and whisk until well blended.
• Cook until thickened, about 5 to 10 min.
• Add chicken boullion, salt and pepper, and basil or dill.
• Add vegetable mixture with accumulated liquid and seafood.
• Stir to blend.

FISH CHOWDER WITH ROOT VEGETABLES

Steps:

• Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
• Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
• Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
• Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
• Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

VEGETABLE FISH CHOWDER

Steps:

• In a large saucepan, melt the butter over medium heat.
• Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
• Sprinkle with the flour and cook, stirring, for 1 minute.
• Add the chicken stock and bring to a boil.
• Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
• Add the milk, corn and fish.
• Heat until steaming and the fish flakes easily when tested, about 5 minutes.
• Add the parsley.