SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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.
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.
SPICY SEAFOOD CHOWDER
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
Provided by brew3431
Categories Chowders
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.
Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
SPICY SHRIMP CHOWDER
I love chowders, shrimp and spice, so what is not to like about this soup. I like to add a dollop of my "house salsa", which is a mixture of habeneros and chipotles in adobo sauce. It is also in this cookbook. Be careful though, it is really hot, but lots of flavor.
Provided by dawnie2u
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
- Remove all but 2 tablespoons bacon fat.
- Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
- Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
- Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
- Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
- Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.
Nutrition Facts : Calories 200.5, Fat 3.8, SaturatedFat 1, Cholesterol 119.6, Sodium 606.4, Carbohydrate 19.4, Fiber 2.6, Sugar 2.9, Protein 21.3
SPICY SEAFOOD CHOWDER
Make and share this Spicy Seafood Chowder recipe from Food.com.
Provided by Jardin Violette
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- If your shrimp is raw, cook in a large saucepan until they turn pink and opaque. Set aside.
- Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to keep a smooth consistency.
- Add chicken broth. Bring to a boil. Stir the mixture frequently, until it's thickened and smooth.
- Add all other remaining ingredients, except for the shrimp, green onions and parsley. Return pot to a boil. Turn heat down and let simmer for 10 minutes (or until mushrooms are cooked).
- When 1 minute is left on the timer, add the green onions and parsley. When soup is done, add the shrimp.
Nutrition Facts : Calories 302.9, Fat 14.9, SaturatedFat 7.7, Cholesterol 123.2, Sodium 1814.2, Carbohydrate 18.9, Fiber 2, Sugar 2.6, Protein 24.2
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
SPICY SEAFOOD CHOWDER
I can't remember where I got this recipe but I have modified it here and there to my tastes so beware my version is a little spicy but I've made side notes so please read carefully. This is a FANTASTIC, quick, easy, soup that tastes like you should have worked on it for hours but didn't! You'll quickly become the hero of the...
Provided by Tiffany Vann
Categories Chowders
Number Of Ingredients 14
Steps:
- 1. You can use a high sided sautee pan or a pot either way. Melt butter in saucepan. Sautee chopped onions and celery in melted butter on low/med. heat until onions are done. Be careful not to burn onions. They should look fairly clear.
- 2. In small bowl blend all dry ingredients with a whisk (peppers, thyme, marjoram and baking mix).
- 3. If shrimp is frozen thaw in colander sitting inside large bowl in cold water. Warm water will make the mushy! They shouldn't take long to thaw.
- 4. Open cans of crab and clams and drain then place in a bowl together.
- 5. Once onions and celery are ready add milk and cream of potato soup. Cook on med. heat until piping hot. Stir occassionally so as not to burn milk.
- 6. Once mixture is hot dip a small amount out and add to dry mixture and blend with whisk. Then add blended mixture to soup and whisk until blended. You may notice some little bits of mixture but they will go away on their own.
- 7. Once blended into soup add crab, clams and shrimp. Once shrimp turns pink the soup is done. This will take only a moment or so. Remove from heat and dig in! ENJOY!
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- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat so medium-low to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- Season shrimp and cod with Old Bay seasoning. Add shrimp and cod to the stock-pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- Add half and half. Combine flour and milk until flour is dissolved and slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste. Remove bay leaves and serve!
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