GREEN CHOWDER WITH PRAWNS
Make a warming bowl of our healthy green chowder for a hearty midweek meal. This simple soup is low in fat and calories and delivers two of your 5-a-day
Provided by Lulu Grimes
Categories Dinner, Main course, Soup
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and celery and cook for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in the petit pois, kale and potatoes, then add the stock cube and 750ml water. Bring to the boil and simmer for 10-12 mins until the potatoes are soft.
- Tip ¾ of the mixture into a food processor and whizz until smooth. Add a little more water or stock if it's too thick. Pour the mixture back into the pan and add half the prawns.
- Divide between four bowls and spoon the remaining prawns on top. Can be frozen for up to a month. Add the prawns once defrosted.
Nutrition Facts : Calories 174 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
RICHARD'S SEAFOOD CHOWDER
A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.
Provided by Richard Danser
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 13
Steps:
- In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
- Puree half of the mixture in a blender until smooth, then return to stock pot.
- Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 30.7 g, Cholesterol 170 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 827.2 mg, Sugar 9.1 g
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
SHRIMP CHOWDER
Creamy and yummy, and very easy to make.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 9
Steps:
- In a large stock pot saute celery and onions in margarine.
- Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
- Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g
SMOKED HADDOCK AND PRAWN CHOWDER
Make and share this Smoked Haddock and Prawn Chowder recipe from Food.com.
Provided by KTPie
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Gently fry the onion and garlic until soft but not browned.
- Add the haddock, potatoes, milk and sweetcorn.
- Bring to simmering point and reduce heat.
- Cook for 20 minutes or until the potatoes have softened.
- Add prawns and warm through.
- Remove from heat and add parsley, salt and pepper.
- Serve with crusty bread.
Nutrition Facts : Calories 568.8, Fat 19.1, SaturatedFat 10.7, Cholesterol 153.4, Sodium 933.6, Carbohydrate 63.8, Fiber 6, Sugar 23, Protein 36.5
VEGETARIAN GREEN CHILE CHOWDER
Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.
Provided by Georgia Conrad
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
- Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 16.3 g, Cholesterol 46.6 mg, Fat 16.5 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.4 mg, Sugar 10.8 g
CORN CHOWDER WITH GREEN ONIONS
Using fresh ingredients, this is a nice warm chowder for a chilly night. Your ratings and photos are welcome!
Provided by Mrs. Cassandra Foxx
Categories Chowders
Time 35m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Husk and slice kernels off the three ears of corn. Reserve one of the cobs for later, and set aside.
- Slice onions into two separate piles. Separating the white/light green onions from the dark green onions. Set aside.
- Crisp bacon, crumble and set aside. Reserving one tablespoon of grease, set pan back onto heat.
- On med., add in 1 tbs. butter, 1/2 cup of the light colored onions, 1/2 a jalapeno diced fine, and 1/2 teaspoons salt. Cook about three minutes.
- Add: broth, corn kernels, one corn cob, diced potato, and thyme. cook slowly for 15 minutes.
- Discard cob and remove one cup of soup mixture from pot. Puree in blender and return to pot. Stir in with it: 2 tbs. cream, and the darker green onions. (remaining 1/2 cup). Simmer a few minutes longer.
- Season with salt and pepper, top with crumbled bacon and some sliced green onions for garnish.
Nutrition Facts : Calories 343.8, Fat 16.4, SaturatedFat 7.2, Cholesterol 31.6, Sodium 1020.4, Carbohydrate 43.1, Fiber 6.4, Sugar 6.4, Protein 11.5
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
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