Downeast Fish Chowder Recipes

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DOWN EAST HADDOCK CHOWDER



Down East Haddock Chowder image

Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.

Provided by Strawberry Girl

Categories     Chowders

Yield 6 serving(s)

Number Of Ingredients 9

1 lb haddock fillets or 1 lb white fish fillet (firm)
4 cups water
1 teaspoon salt
3 cups potatoes, Cubed, peeled
1 cup onion, Finely chopped
1 cup celery, Chopped
1 pinch pepper, Freshly ground
1 cup light cream or 1 cup evaporated milk
2 tablespoons butter

Steps:

  • Place fish, water and salt in large saucepan.
  • Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
  • Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
  • Reserve until rest of soup is ready.
  • Skim any foam off fish stock.
  • Add potatoes, onion, celery and pepper; cover and bring to boil.
  • Reduce heat and simmer until tender.
  • Return fish to pan.
  • Pour in milk and heat through without boiling.
  • Taste and adjust seasoning.
  • Swirl in butter.
  • Transfer to heated tureen or soup bowls and serve immediately.

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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



Old-Fashioned New England Fish Chowder image

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

1-1/2 cups sliced onions
4 tablespoons butter, divided
1-1/2 cups water
3 medium potatoes, peeled and diced
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1-1/4 cups milk
1 can (12 ounces) evaporated milk
1 pound haddock fillets, cut into large chunks

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.

NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

  • Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

EASY FISH CHOWDER



Easy Fish Chowder image

A belly-warmer for the long cold days of winter and a meal in itself...Serve with some oyster crackers!

Provided by CookinwithGas

Categories     Chowders

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs haddock fillets
3 cups water
4 cups potatoes, 1/2 inch chunks
1 medium yellow onion, chopped
1/2 medium green bell pepper, chopped
1 medium tomatoes, peeled and chopped
1 cup 1% low-fat milk
1 teaspoon salt (optional)
1 teaspoon pepper
1/2 cup low-fat cheddar cheese, shredded

Steps:

  • Place haddock and water in a dutch oven and heat to boiling.
  • Cover and reduce heat to low and simmer approximately 10-15 minutes or until the fish is white and flakes easily.
  • Remove the halibut, reserving (set aside) the 'broth' (liquid); cut the haddock into bite size pieces.
  • Return 1 CUP of the reserved broth to the dutch oven.
  • Add the potatoes, onion and green pepper and simmer 15 minutes or just until the potatoes are tender.
  • Add the remaining broth, the haddock, tomato, milk, salt and pepper.
  • Heat until hot, but do not boil; sprinkle with cheese before serving.

Nutrition Facts : Calories 192.4, Fat 1.7, SaturatedFat 0.7, Cholesterol 67.8, Sodium 141.8, Carbohydrate 17.3, Fiber 2.2, Sugar 3.4, Protein 26.1

HEARTY FISH CHOWDER



Hearty Fish Chowder image

This hearty soup is simple to assemble. Fresh fish and rich homemade stock are the secrets to success. This fish chowder recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 pound salt pork, cut into 1/8-inch cubes
1 large onion, finely chopped
1 1/2 quarts Fish Stock for Hearty Fish Chowder
4 cups diced potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound bay scallops
1 pound shelled, deveined shrimp, fresh or frozen (30 count)
1 pound cod, cut into chunks
1 pound monkfish or other firm whitefish, cut into chunks
1 pint whipping cream
1/8 teaspoon cayenne pepper
Salt and white pepper, to taste

Steps:

  • Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.

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