Buffalowingchowder Recipes
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.
BUFFALO WING CHOWDER
My own twist on Buffalo Wings! We eat a LOT of soups here during the winter, this one will definitely warm you up!
Provided by Wildflour
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened.
- Stir flour into pan.
- Cook and stir 1-2 minutes over low heat, do not brown.
- Slowly whisk in milk and broth.
- Stir in rest of ingredients and simmer over low heat 'til cheese is melted.
- Serve topped with crumbled bleu cheese, and a celery stick inserted in bowl.
Nutrition Facts : Calories 380.2, Fat 24.4, SaturatedFat 13.7, Cholesterol 111.8, Sodium 881.9, Carbohydrate 13.7, Fiber 0.9, Sugar 3.6, Protein 25.8
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.
BUFFALO CHICKEN CHOWDER
I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own.
Provided by lindseycore
Categories Chowders
Time 35m
Yield 9 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and celery in butter in a large pot until tender.
- Add garlic and cook for another minute.
- Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
- Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
- Serve topped with bleu cheese crumbles.
Nutrition Facts : Calories 393.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 89.3, Sodium 287.5, Carbohydrate 31.7, Fiber 2.8, Sugar 2.2, Protein 22.2
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