Vegetable Fish Chowder Food

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.

CREAMY FISH CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.

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.

CREAMY FISH CHOWDER

Steps:

• Serve and enjoy.

FISH CHOWDER

Steps:

• Heat the olive oil over medium heat in a large stock pot. As the olive oil starts to shine, add in the carrots, celery, and onions. You should hear a sizzle indicating the oil is up to temperature.
• Use a wooden spoon to stir the vegetables in the olive oil every minute or so. Allow the vegetables to saute without browning, until the onions start to become soft and translucent. The carrots and celery will still be more on the vibrant and stiff side. This should take about 10 minutes.
• Add the potatoes to the pot and give a good stir. Allow them to mingle for just two minutes before adding in the liquid (stock and water).
• Add the bay leaves on top. Cover and increase the heat to high, bringing the pot to a boil. Boil until potatoes are just fork tender. You do not want the potatoes to become mushy. This will take about 20-30 minutes.
• Once the potatoes have become tender, bring the heat down to low. Add the chopped fish. Stir so all fish cooks evenly and has been covered by the stock.
• Meanwhile, make the roux. Melt the butter in a 10 inch skillet.
• Dust in the flour and whisk to combine and cook out the rawness of the flour.
• As the mixture bubbles, slowly pour in the evaporated milk in 3 steps, whisking and allowing the mixture to thicken between each. It should have the consistency of a loose cake batter.
• Add the salt and pepper to the roux giving a final stir.
• Add the roux to the simmering stock pot and stir well. This will help to thicken the soup into a chowder and give a creamy texture.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

VEGETARIAN FISH CHOWDER

Steps:

• Put margarine in Dutch oven atop stove and heat up.
• Add onions and fry until translucent.
• Add garlic and paprika.
• Add celery, fennel, and leeks.
• When vegetables are starting to wilt, add 2 quarts stock.
• Add can of tomatoes.
• When boiling, taste and add in the Old Bay.
• Slowly add 2 cups of grits to simmering stew.
• Stir for about 5 minutes so grits do not clump.
• Add olives and liquid from can after grits are cooked through.