NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)
Make and share this New England Seafood Chowder (Slow Cooker) recipe from Food.com.
Provided by WI Cheesehead
Categories Chowders
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
- Cover and cook on low 6 to 8 hours until potatoes are tender.
- Add seafood about 15 minutes before serving; heat until fish is just cooked through.
- Stir in milk; remove bay leaf and remove from heat.
- Serve in bowls with crumbled bacon over top.
SLOW COOKER FISH CHOWDER
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 409 kcal, Carbohydrate 32 g, Cholesterol 66 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 961 mg, Sugar 8 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
INSTANT POT® SEAFOOD CHOWDER
A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.
Provided by Paula Copeland
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
- Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g
NEW ENGLAND FISH CHOWDER
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts :
CROCK POT CLAM CHOWDER
Make and share this Crock Pot Clam Chowder recipe from Food.com.
Provided by papergoddess
Categories Chowders
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute pork or bacon and onion until golden brown;drain.
- Put clams in crock pot with bacon.
- Add all remaining ingredients, except milk or half-and-half.
- Cover and cook on High 3-4 hours.
- Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
- Add remaining milk or half and half before serving.
- STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
- Simmer on low heat for 45 minutes.
- Mix cornstarch into milk and add to kettle.
- DO NOT BOIL.
- Heat to warm, then serve.
Nutrition Facts : Calories 571.7, Fat 37.8, SaturatedFat 17.1, Cholesterol 100.2, Sodium 1534.3, Carbohydrate 38.3, Fiber 3.9, Sugar 2.6, Protein 20.1
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