Fishermans Catch Chowder Recipes

FISHERMAN'S CHOWDER

Steps:

• In a heavy soup pot or kettle, brown the bacon for 5 minutes.
• Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
• Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
• Season with salt and pepper, bay leaf and thyme.
• Stir in the milk and heat over low flame, stirring constantly.
• Do not allow mixture to boil.
• When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
• Remove bay leaf and serve.
• Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

FISHERMAN'S CHOWDER

Steps:

• Cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
• Add next 3 ingredients to reserved drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender.
• Add cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.