Waltham Crab Chowdah Food

CRAB CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.
• Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

CHRISSY'S CRAB CHOWDER

Steps:

• In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.

RICH SEAFOOD CHOWDER

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

WALTHAM CRAB CHOWDAH

Steps:

• Boil 2 ears of corn on high with a teaspoon of sugar for 8 minutes. Remove from water, cut kernels off the cob, and set aside for later.
• Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
• Add the celery (minus the leaves), potatoes, thyme, Old Bay seasoning, salsa, Worcestershire sauce, salt, and pepper and saute for 10 more minutes. NOTE: I made pomegranate salsa previously, so that's what I used.
• Cook bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. Add the corn kernels and bacon grease to the pot and stir to thoroughly coat the vegetables. Cook for another 5 minutes.
• Add the seafood stock, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. NOTE: I used a teaspoon of lobster boullion with a cup of water instead of the last cup of stock, but the ingredient list didn't recognize it.
• In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
• Simmer for a few minutes until the broth is thickened.
• Check the crab meat for shells and remove as necessary.
• Add the celery leaves, milk, and crab and heat gently for a few minutes. Cook until the potatoes are soft. Taste and salt and pepper as needed. Serve hot.

WALTHAM CLAM CHOWDAH

Steps:

• Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
• Add the celery, potatoes, thyme, hot sauce, salt, and pepper and saute for 10 more minutes.
• Cook 4 strips of bacon until crispy, saving the grease. Pat bacon dry and chop finely, then add to the pot. If desired, also add the bacon grease and stir to thoroughly coat the vegetables.
• Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
• In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch. Cook over low heat for 3 minutes, stirring constantly. The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
• Simmer for a few minutes until the broth is thickened.
• Add the milk and clams and heat gently for a few minutes. Cook until the potatoes are soft. Taste for salt and pepper. Serve hot.

CHEF JOHN'S MANHATTAN CLAM CHOWDER

Steps:

• Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
• Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
• Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
• Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
• Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
• Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

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.

CRAB CHOWDER

Steps:

• Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
• Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, cut onion into 1/4-inch dice.
• Peel potatoes and cut into 1/4-inch dice.
• Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
• While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
• Stir milk and cayenne into mixture and return just to a simmer.
• Add crab and salt and pepper to taste and bring chowder to a simmer.
• Serve chowder garnished with parsley and bacon.

GOLDEN SEAFOOD CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

SIMPLE SEAFOOD CHOWDER

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.