Lost Souls Seafood Chowder Recipes

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

SEAFOOD CHOWDER

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.

RICHARD'S SEAFOOD CHOWDER

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.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

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.

DURTY NELLY'S SEAFOOD CHOWDER

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

SEAFOOD CHOWDER

Steps:

• Put first three ingredients in a pot and bring to a boil.
• Reduce heat a little and cook for 20-30 minutes .
• Mash up potatoes and scallops.
• Add remaining ingredients except for the fish and cook for 1/2 hour.
• Break up fish and add to chowder.
• Cook for 1/2 hour.
• May be served immediately or cooled and reheated the next day.

SEAFOOD CHOWDER

Steps:

• Sautee celery and onions in butter until onions are translucent.
• Pour butter mixture and all other ingredients into slow cooker.
• Cook on High for one to two hours or on Low for three to four hours.
• Note: I prefer to let the fish cook from the beginning The loss of the chunks of fish is more than paid for with the infusion of flavor throughout the chowder. However, if you prefer otherwise, add the fish during the last hour of cooking.

SEAFOOD CHOWDER

Steps:

• In bottom of stock pot, heat olive oil on medium heat. Brown onions and garlic.
• Add remaining ingredients and bring to a boil.
• Do not bother to cut up the fish; it will disintegrate as the soup cooks, leaving you with lovely chunks of fish to enjoy by the spoonful. You may wish to remove the tails from the shrimp, though I leave them on for visual appeal.
• Reduce heat to medium low and simmer for about 15-20 minutes until the soup is the consistency you like (I prefer a fairly thick consistency). You may wish to add a tablespoon of flour or cornstarch as a thickening agent. Stir frequently.
• Garnish with fresh parsley, a few spoonfuls of grated parmesan, and/or some crispy garlic croutons.
• Options: I'd like to try this with potatoes, but didn't have any on hand. Milk would also probably be a great addition (as a substitute for part or all of the water) if you would like a creamier chowder.

SEAFOOD CHOWDER

Steps:

• Heat oil and butter in large soup pot over medium heat. Add onions, celery and carrots.
• Season with pepper, 1 t Old bay and cayenne.
• Add bay leaves and garlic. Cook, stirring, for 6-8 minutes or until vegetables are soft and tender.
• Stir in clam juice, tomatoes and tomato juice and bring to boil.
• Add potatoes, parsley and corn and simmer 15-20 minutes or until potatoes are tender.
• Season with remaining Old Bay seasoning and remove the 4 bay leaves.
• Add seafood to chowder and simmer 5-8 minutes, covered, until seafood is done and mussel shells are open. Discard any mussels that do not open.

LOST_SOULS SEAFOOD CHOWDER

Steps:

• Boil seafood and seasonings until reduced by half.
• Remove from heat and add sour cream, half-and-half, and evaporated milk; mix well and serve.
• Try adding 1 cup of diced potatoes for more flavor.