FAVORITE FISH CHOWDER
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
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.
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
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.
OLD-FASHIONED NEW ENGLAND FISH CHOWDER
Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.
Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 534mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
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
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
FISH CHOWDER
This is the best New England fish chowder ever. It is my mom's recipe. She is the best cook. It is simple and filling. Whenever we came home from school and knew this was cooking it was a joyful day. Hope you like it.
Provided by jneen
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook chopped bacon and onion in large pot.
- Cook slowly; onion should be soft but not brown.
- Remove onion and bacon from pot; set aside.
- Leave 2 tablespoons bacon fat in pot.
- Put potatoes in same pot.
- Add just enough water to cover.
- Cook 5-10 minutes.
- Add fish to pot.
- Cook until fish is flaky.
- Remove skin from fish.
- Thicken with flour mixed with a little water.
- Bring to a boil.
- Reduce heat until no longer boiling.
- Add milk, bacon and onion.
- Heat but do not boil.
- Salt and pepper to taste.
Nutrition Facts : Calories 498.9, Fat 12.8, SaturatedFat 4.7, Cholesterol 132.8, Sodium 334.8, Carbohydrate 47.5, Fiber 5, Sugar 6.5, Protein 46.6
BOSTON FISH CHOWDER
Provided by Marian Burros
Categories dinner, quick, one pot, soups and stews, main course
Time 28m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
- When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
- Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
- Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY FISH CHOWDER
This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.
Provided by UNCLE ALBIE
Categories Chowders
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
- Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
- Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
- Serve with crispy bread or crackers.
Nutrition Facts : Calories 359.6, Fat 15.6, SaturatedFat 8.6, Cholesterol 103.6, Sodium 521.2, Carbohydrate 22.1, Fiber 2.5, Sugar 5.3, Protein 32.7
FISH CHOWDER
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h15m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Rinse the fish and place in a kettle with the bay leaves and peppercorns. Add water to cover, at least two and one-half cups, and bring to a simmer over gentle heat. Cover the kettle and let simmer, 10 to 15 minutes, until the fish is cooked through but still firm-textured. (If necessary, you may cut the fish in half in order to fit the kettle.) Remove the fish from the broth. Skin and bone the cooked fish, break the flesh into chunks and set aside. Return the skin and bones, as well as head and tail pieces, to the broth and continue to simmer, covered, for 30 minutes to give a well-flavored broth for the chowder.
- Melt the butter in another soup kettle and gently saute the diced salt pork until the scraps have rendered their fat and turned crisp and brown. Remove the pork, drain on absorbent paper and set aside.
- In the hot fat, saute the onion slices gently until they begin to brown. Then add the potato cubes and turn in hot fat to coat them well. When the potatoes begin to sizzle, add at least two cups of fish broth, strained of the bay leaves and peppercorns. The potatoes should be floating, but not drowning, in the liquid. Simmer gently, covered, until the potatoes are tender enough to pierce with a fork.
- Add the fish pieces and continue simmering another five minutes.
- Heat the whole milk to just below boiling. Add it, a quarter of a cup at a time, to the chowder. Heat the evaporated milk and add it in a similar fashion. From the moment the milk is added, the chowder must not boil. This is very important. If it boils, it may curdle.
- Taste for seasoning and add salt, pepper and the dry mustard powder. Mix well. Then put the chowder ''to set,'' as they say in Maine, for at least two hours. Ideally, it should be placed on the least warm area of the woodstove top where it will stay just below the simmering point. A very low gas flame, as long as the chowder doesn't boil, will do as well. If you can't keep it at a temperature just below boiling, it is better to refrigerate the chowder for a day, rather than leaving it at room temperature.
- When ready to serve, reheat the chowder, without bringing to the boil. Put a pat of butter in each chowder bowl before filling it, and sprinkle bits of browned pork scraps over the top. Pass the crackers to add to the soup.
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