SMOKY SEAFOOD CHOWDER
Ready, Set, Cook! Special Edition Contest Entry: This is a smoky creamy seafood chowder I started making a few years ago in my restaurant, the bacon and spinach add a rockefellar twist to it. It quickly became a favorite with the locals. It also works well with oysters.
Provided by amie8428275
Categories Potato
Time 1h15m
Yield 2-3 quarts, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix flour and all spices together in a bowl.
- In deep pan fry bacon slices crisp remove and crumble in a bowl.
- Drain off bacon grease leaving any particles in pan.
- Add olive oil and heat on medium high scraping up any brown particles.
- Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
- When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
- Add bowl of spice mixture and stir for 1 minute.
- Add back in crumbled bacon reserving some for garnish if desired.
- Add Liquid smoke and texas pete.
- Add whole baby clams with juice.
- Add bottled clam juice.
- Bring just to boil then lower heat to simmer for 5 minutes.
- Add Spinach.
- Slowly stir in half and half.
- Simmer gently for 35 minutes stirring occasionaly.
- Salt and Pepper to taste.
- Garnish with green onion tops and crumbled bacon.
Nutrition Facts : Calories 749.2, Fat 51.6, SaturatedFat 21.1, Cholesterol 229.4, Sodium 2049.5, Carbohydrate 28.4, Fiber 3.9, Sugar 3.5, Protein 43.9
SMOKY FISH CHOWDER
This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams
SMOKED FISH CHOWDER
Steps:
- In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
- In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.
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