World Famous Pei Potato Shellfish Chowder Recipe 445 Food

WORLD FAMOUS PEI POTATO SHELLFISH CHOWDER RECIPE - (4.4/5)

Steps:

• Directions for: World Famous PEI Potato Shellfish Chowder 1. Place butter, onions, celery and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium heat and cook for 4-5 minutes. Note: Cook evenly, stirring frequently to cook the ingredients so as to not brown them. Reduce heat if necessary to avoid any browning. 2. Transfer sautéed mixture to stock pot, add shellfish and season with salt and pepper. 3. Place on stove top over medium heat and stir frequently allowing it to cook for 2-3 minutes. 4. During that time slowly add fish stock to the pot to prevent browning. Note: add fish stock as needed to avoid browning and/or slightly reduce temperature. 5. Add thyme and half of the parsley and cook for 1-2 minutes stirring frequently. 6. Add milk, cream and oyster sauce and cook for 6-8 minutes stirring regularly. 7. Add flour slowly, mixing well, and cook for another 3-4 minutes. Note: If a thicker consistency of soup is preferred, leave on the stove top until desired consistency is achieved.

POTATO SEAFOOD CHOWDER

Steps:

• Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
• Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

POTATO SEAFOOD CHOWDER

Steps:

• Combine stock, vegetables and saffron in slow cooker; cover and cook on high 4-5 hours, adding 1 1/2 cups milk during the last 30 minutes.
• Add seafood during the last 15 minutes.
• Stir in combined remaining 1/2 cup milk and cornstarch, stirring, 2-3 minutes.
• Season to taste with salt and pepper.

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.