Maine Shrimp Chowder Recipes

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

MAINE SHRIMP CHOWDER

Steps:

• peel heads and shells off shrimp, reserving both for shrimp broth. transfer shrimp to bowl, cover, and refrigerate them until the chowder base is complete. place shrimp shells and heads in a large pot and add 10 cups cold water. bring to a simmer over high heat, reducing to low and gently simmer for 5 min, skimming off any foam that rises. strain broth through fine sieve and set aside. cook bacon in small pot of simmering water for 1 min. drain. heat med pot over med heat, add bacon and cook, stirring occasionally, until it releases some fat. add potatoes and leeks, stir well, then red heat to med-low and cook, covered, stirring occasionally, for 5 min. add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, 8-10 min. remove base from heat and cover to keep warm. melt butter in large skillet over med high heat. raise heat to high, add chilled shrimp and cream, stir well, bring to boil. let boil for 30 seconds, add shrimp mixture to base and stir gently to combine. cover and let rest for 10 min. season with salt, pepper, and cayenne.

MAINE SHRIMP CHOWDER

Steps:

• Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
• Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
• Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds.
• Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.

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.

SHRIMP CHOWDER

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.

MAINE FISH CHOWDER

Steps:

• In a heavy pot over medium heat, cook fatback until nearly crisp. Add onions, stir, and reduce heat to low. "Chip" a potato by holding it in one hand and turning it slowly while using a sharp paring knife to cut quarter-moon-shaped quarter-inch-thick slices directly into pot, creating an even layer. Chips will have a thick end, which will remain intact, and a thin end, which will dissolve and thicken broth. Repeat with remaining potatoes.
• Add fish in an even layer, then crumbled crackers in an even layer. Do not stir. Add cold water until it nearly covers layers. Sprinkle with salt and pepper, cover, and simmer until potato is tender, about 15 minutes. Remove lid, add evaporated milk, bring to a simmer, and stir. Serve with additional crackers, if desired.

NEW ENGLAND SHRIMP CHOWDER

Steps:

• Peel shrimp, and devein, if desired; set aside.
• Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
• Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
• Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
• Remove and discard bay leaves.