Fish Chowder Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FISH CHOWDER



Fish Chowder image

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...

Provided by Dreamgoddess

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons margarine or 2 tablespoons cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Steps:

  • Cut cod fillets into bite sized pieces.
  • Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Add fish and cook 10 minutes longer.
  • Add milk.
  • Reheat, but do not boil.
  • Serves 4.
  • Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4

FISH CHOWDER



Fish Chowder image

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

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

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

FAVORITE FISH CHOWDER



Favorite Fish Chowder image

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

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

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.

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 main-course servings

Number Of Ingredients 12

2 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
1 tablespoon unsalted butter
1 medium onion (7 ounces) cut into 3/4-inch dice
3 to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2 tablespoon)
1 dried bay leaf
1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
2 1/2 cups Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
1 1/2 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pinbones removed
3/4 cup heavy cream (or up to 1 cup if desired)
1 tablespoon chopped fresh Italian parsley, for garnish
1 tablespoon minced fresh chives, for garnish

Steps:

  • Heat a 2 to 3-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, leaving the fat in the pot, and reserve until later.
  • Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then 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; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) 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, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

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.

CHUNKY FISH CHOWDER



Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

Steps:

  • Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  • Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

FISH CHOWDER



Fish Chowder image

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

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups chicken stock
2 cups bottled clam juice
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream
1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces

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.

FISH CHOWDER



Fish Chowder image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h15m

Yield Four to six servings

Number Of Ingredients 14

1 small haddock or scrod, weighing 2 1/2 to 3 pounds (see note)
2 bay leaves
12 black peppercorns
1/2 teaspoon butter
4 ounces lean salt pork, diced
1 medium onion, cut in half and thinly sliced
2 medium russet potatoes, cubed
1 cup whole milk
1 cup evaporated milk
1 teaspoon salt, if desired
Freshly ground black pepper
1/4 teaspoon dry mustard powder
Common crackers, pilot crackers or oyster crackers
Butter to taste

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.

COUNTRY FISH CHOWDER



Country Fish Chowder image

You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. -Linda Lazaroff, Hebron, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 cup chopped onion
4 bacon strips, chopped
3 cans (12 ounces each) evaporated milk
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
3 tablespoons butter
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Minced chives, optional

Steps:

  • In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

Nutrition Facts : Calories 250 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

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

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

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

More about "fish chowder ii recipes"

FISH CHOWDER II RECIPE - TEXTCOOK
salt and pepper; 1 cup frozen broccoli; 1 1/2 cups chopped cooked chicken breasts or 1 1/2 cups turkey; 3/4 cup shredded cheddar cheese or 3/4 cup velveeta block cheese
From textcook.com


FISH CHOWDER II - RECIPESRUN
Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.
From recipesrun.com


CLASSIC FISH CHOWDER RECIPE | CHATELAINE
Heat a large pot over medium. Add bacon and cook until crispy, 6 to 8 min. Transfer to a paper towel-lined plate. Add 1 tbsp butter to bacon fat in pot. Stir in fennel, leeks and garlic. Sprinkle ...
From chatelaine.com


FISH CHOWDER II | RECIPE | FISH CHOWDER, CHOWDER RECIPES, RECIPES
Apr 15, 2014 - This simple chunky fish chowder is made sweet with creamed corn.
From pinterest.com


FISH CHOWDER RECIPE | MYRECIPES
Step 1. Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces.
From myrecipes.com


RICH AND CREAMY FISH CHOWDER RECIPE - THE SPRUCE EATS
2021-10-21 Ingredients. 1 1/2 pounds haddock fillets, fresh or frozen and defrosted, or cod. 1 cup chicken broth. 1/2 teaspoon salt. 1 dash freshly ground black pepper. 1/4 teaspoon sweet paprika. 1 1/2 cups potatoes, peeled and diced into about 1/2-inch cubes. 3/4 cup diced carrots, from 2 to 3 medium carrots. 1 small onion, finely chopped.
From thespruceeats.com


EASIEST FISH CHOWDER RECIPE YOU'LL EVER MAKE
2020-04-22 Follow these easy directions to make your own fish chowder at home: Simmer fish in water for 15 minutes. Drain, reserve broth. Flake fish, discarding bones and skin. Cook bacon until crisp. Add onions to fat remaining in stock pot and sauté until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper.
From takemefishing.org


FISH CHOWDER II | SOUPS | QUENCH MAGAZINE
3/4 lb Fish fillets, cubed . 1/2 ts Salt . 1/8 ts Pepper . 2 tb Parsley, chopped . 3 sl Bacon . 1 Medium onion, chopped . 1 c Milk . Place potatoes in Dutch oven with boiling water, cover and cook 10-15 minutes. Fry bacon until transparent, add onion and cook until onion is soft and bacon is lightly browned. Add bacon, onion, bacon drippings ...
From quench.me


FISH CHOWDER II RECIPE | FISH CHOWDER, RECIPES, FOOD FOR THOUGHT
Oct 28, 2015 - This simple chunky fish chowder is made sweet with creamed corn. Oct 28, 2015 - This simple chunky fish chowder is made sweet with creamed corn. Oct 28, 2015 - This simple chunky fish chowder is made sweet with creamed corn. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


SIMPLE FISH CHOWDER RECIPE - COOK WITH CAMPBELLS CANADA
Directions. In a large pot, melt butter over medium heat; sauté celery, carrot, onion, bay leaf, dill, thyme, salt and pepper for about 3 min or until onions start to brown. Stir in potatoes and flour; sauté for 2 min. Increase heat to medium-high; stir in broth and bring to a boil.
From cookwithcampbells.ca


FISH CHOWDER RECIPE | CALGARY CO-OP
3. Add the red pepper and celery and cook for a few more minutes, until they soften as well. 4. Add the flour and stir to coat, then add the stock and cream and bring to a simmer, stirring often, until thickened and smooth. 5. Stir in the potatoes and corn, bring back to a simmer and cook for 15 minutes, or until the potatoes are just tender. 6.
From calgarycoop.com


FISH CHOWDER SOUP | RECIPETIN EATS
2019-04-15 Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently. Cook, stirring every now and then, for 8 minutes or until potato is almost cooked. Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily). Adjust salt and pepper to taste.
From recipetineats.com


FISH CHOWDER II - FISH CHOWDER RECIPES
Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
From worldrecipes.org


7 SEAFOOD CHOWDER RECIPES - WILD ALASKAN COMPANY
2018-11-29 Cream is swapped for milk and the base is thickened by flour mixed with fish broth. The sodium content is fairly low, there is no butter (instead the recipe calls for heart-healthy olive oil) and the protein and vitamins from the fresh cod give this chowder a big nutritional (and flavor) boost. 6. Healthy Halibut Chowder
From wildalaskancompany.com


AN INCREDIBLY EASY FISH CHOWDER RECIPE - THE LEAN GREEN BEAN
2016-09-21 Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks. Reduce the heat and add the milk or half and half. Heat through but don’t boil.
From theleangreenbean.com


FISH CHOWDER II - GLUTEN FREE RECIPES - FOODDIEZ.COM
Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.
From fooddiez.com


FISH CHOWDER II - ALLRECIPES.COM RECIPE
Fish chowder ii - allrecipes.com recipe. Learn how to cook great Fish chowder ii - allrecipes.com . Crecipe.com deliver fine selection of quality Fish chowder ii - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Fish chowder ii - allrecipes.com recipe and prepare delicious and healthy treat for your family ...
From crecipe.com


FISH CHOWDER II | PUNCHFORK
Fish Chowder II, a gluten free recipe from Allrecipes. 1 min · 8 ingredients · Makes 6 servings · Recipe from Allrecipes . Punchfork. Log in Sign up Discover. Recipes Publishers Cookbooks About. About Us How it Works FAQ Account. Sign up Log in Directions Fish Chowder II Gluten free · 1 min 35 / 100. Rating. Allrecipes 8. Ingredients. Ingredients. Makes 6 servings. 4 …
From punchfork.com


WORLD BEST SEA FOOD RECIPES: FISH CHOWDER II
Ingredients. Servings: 6 4 tablespoons margarine ; 1 onion, chopped ; 3 potatoes, peeled and cubed ; 4 cups water ; 2 (15 ounce) cans creamed corn ; 5 cups milk
From fishofsea.blogspot.com


FISH CHOWDER - FROM MICHIGAN TO THE TABLE
2020-07-19 Gather all your ingredients to make this recipe. In a large saucepan on medium heat, melt the butter. Toss in the celery, onion and peppers. Cover and sauté the vegetables for about 8 minutes, stirring often to prevent burning. Pour in the chicken broth and stir to combine. Cook for about 4 minutes.
From frommichigantothetable.com


FISH CHOWDER II RECIPE
Fish chowder ii recipe. Learn how to cook great Fish chowder ii . Crecipe.com deliver fine selection of quality Fish chowder ii recipes equipped with ratings, reviews and mixing tips. Get one of our Fish chowder ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Burrito bowl Mason jar salads for quinoa, chicken and bacon …
From crecipe.com


CREAMY FISH CHOWDER RECIPE | BON APPéTIT
2014-06-24 Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with …
From bonappetit.com


FISH CHOWDER II | THAILAND 1 DOLLAR MEALS
2017-11-07 Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
From thailand1dollarmeals.com


EASY FISH CHOWDER: A QUICK NO RECIPE, RECIPE - 31 DAILY
2020-07-27 Add or reduce the liquid as needed. Bring the chowder to a simmer, then lower the heat to medium and cook, covered, until the potatoes are mostly soft; 10 to 15 minutes. Remove the lid and reduce the heat to medium-low. Stir in the milk or cream and heat through until it has thickened a bit; 2 to 3 minutes.
From 31daily.com


FISH CHOWDER RECIPES - REDCIPES
Fish Chowder Recipes - Healthy Fish Chowder Recipes, Easy Fish Chowder Recipes like Simple Salmon Chowder II, Bermuda Fish Chowder, Smoked Salmon Chowder, Smoky Cod and Parsnip Chowder, Slow-Cooker Fish Chowder, Mimi's Smoked Salmon Chowder, Mom's Nova Scotia Seafood Chowder, Fisherman's Catch Chowd
From redcipes.com


RECIPES > SOUPS > HOW TO MAKE FISH CHOWDER II
How To make Fish Chowder Ii. 1 c Diced potatoes 1 c Boiling water 3/4 lb Fish fillets, cubed 1/2 ts Salt 1/8 ts Pepper 2 tb Parsley, chopped 3 sl Bacon 1 Medium onion, chopped 1 c Milk Place potatoes in Dutch oven with boiling water, cover and cook 10-15 minutes. Fry bacon until transparent, add onion and cook until onion is soft and bacon is lightly browned. Add bacon, …
From mobirecipe.com


THICK AND CREAMY SEAFOOD CHOWDER - SEASONS AND SUPPERS
2018-01-09 Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.
From seasonsandsuppers.ca


SIMPLE SALMON CHOWDER II - FISH CHOWDER RECIPES
Ingredients. 4 slices bacon; ½ cup chopped onion; 3 ½ cups chicken broth; 1 (5.5 ounce) package scalloped potato mix; 1 (15 ounce) can whole kernel corn
From worldrecipes.org


RECIPES | DRIFTER-II-CHARTERS
garlic powder ( optional ) Place washed potatoes in kettle. Fill with water to within 2” of the top. Place on burner and bring to a boil. when boiling add 11/2 cups salt slowly so the water continues to boil. When salt has been added, cook potatoes for 10 min. then add the onions and cook for 6 …
From drifter2.com


10 BEST MAINE HADDOCK CHOWDER FISH CHOWDER RECIPES - YUMMLY
2022-05-04 natural yogurt, fish, olive oil, seasoning, fish stock, onion and 3 more Easy Fish Chowder Posh Journal chicken broth, unsalted butter, clam juice, bacon slices, potatoes and 7 …
From yummly.com


FISH CHOWDER I RECIPE - FOOD NEWS
1 lb. raw Fish (haddock, sole, pollack, salmon) 1 can broken lobster 1-10 oz can clams or bar clams 12 oz scallops 2 cups 10% cream 1 cup whole milk 4 Tbsp. butter 1 tsp. Pepper 2 Tbsp. parsley fresh chopped and dried 1/4 cup green Onion (chopped) Dice potatoes, simmer in water in large saucepan until tender.
From foodnewsnews.com


FISH CHOWDER RECIPES | ALLRECIPES
Bermuda Fish Chowder. Rating: 4.5 stars 78. This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top. By Star Pooley. Fisherman's Catch Chowder.
From allrecipes.com


Related Search