Maryland Seafood Chili Recipes

SEAFOOD CHILI

Seafood Chili image

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Provided by Jay

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 2h5m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup butter
4 fresh tomatoes, diced
2 bell peppers, chopped into 3/4 inch pieces
2 heads garlic, crushed
3 green onions, chopped
1 (8 ounce) can kidney beans, drained
1 (8 ounce) can baby corn, drained and cut into bite-size pieces
2 stalks celery, chopped
1 tablespoon chili powder, or to taste
1 dash lime juice, or to taste
1 (16 ounce) can whole peeled tomatoes, with liquid
½ pound cooked crabmeat
1 pinch brown sugar, or as needed
1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
1 pound jumbo shrimp - peeled, deveined, and tails removed
1 pound sea scallops
sea salt and freshly ground black pepper to taste

Steps:

Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g

SEAFOOD CHILI

Seafood Chili image

Provided by Food Network

Time 55m

Number Of Ingredients 19

Ingredients

1 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 tomatillos, papery skin removed, minced (optional)
1/4 cup minced fresh cilantro
2 tablespoon minced fresh oregano, or 1 tablespoon crumbled dried
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons chipolte pepper flakes, or to taste (optional)
1/4 cup red wine or white wine
1 bay leaf
2 cups chopped peeled tomatoes, fresh or canned
1 to 2 cups kidney beans and/or black beans
Salt
1/3 pound minced clams, drained
1/2 pound shrimp, shells removed
1/2 pound sea scallops, rinsed, patted dry, and cut into halves or quarters, depending on size

Steps:

Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes.

MARYLAND SEAFOOD CHILI

Maryland Seafood Chili image

Make and share this Maryland Seafood Chili recipe from Food.com.

Provided by zachary.zoller

Categories Crab

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

1 (16 ounce) can black beans
1 (28 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
1/4 cup water
1/4 cup vinegar
1/2 cup tomato juice
2 green peppers (chopped)
4 tablespoons Old Bay Seasoning
1 red pepper (sliced)
1 cup corn
2 celery ribs (chopped)
1 white onion (chopped)
2 garlic cloves (chopped)
1 chili pepper (sliced and seeded)
2 lbs crabmeat
1 (10 ounce) bag baby shrimp
2 slices cooked bacon
2 teaspoons chili powder, to taste
1 tablespoon cumin
1 tablespoon salt, n spice
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cilantro (chopped)

Steps:

Sautee vegetables and cook the peeled and deveined shrimp. Crumble bacon and combine with all ingredients above in a crockpot (check crabmeat for shells). Cook on low for 7-8 hours, stirring about every hour.

SEAFOOD CHILI

Seafood Chili image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 to 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
3 jumbo shrimp, peeled, deveined, tails removed and cut into 4 pieces each
3 large scallops, foot removed, cut into 4 pieces each
1/4 cup diced onions
1/4 cup diced green peppers
1/4 cup diced tomatoes
2 cups prepared chili sauce with beans
2 pieces fried fish, diced
1/2 cup cooked rice
1/4 cup shredded Cheddar/mozzarella cheese mix

Steps:

Preheat oven to 350 degrees F.
Heat a skillet over medium heat. Melt butter, then add shrimp, scallops, onions, peppers and tomatoes. Stir in chili sauce with beans and bring to a simmer. Stir in fried fish. Place rice in an ovenproof baking dish, add seafood mixture and top with cheese. Bake until cheese is melted and bubbly, about 5 to 10 minutes.

SEAFOOD CHILI

Seafood Chili image

The original recipe for this chili calls for "frozen haddock fillets" but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.)

Provided by Derf2440

Categories Beans

Time 52m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb frozen cod (or your choice of firm white fish)
1 tablespoon butter (or olive oil)
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced
1/2 cup sweet green pepper, diced
2 garlic cloves, smashed
1 (19 ounce) can tomatoes
1 (14 ounce) can red kidney beans
2 tablespoons cornstarch (more if you wish it thicker)
1/4 cup water
2 tablespoons parsley
1 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

Partially thaw fillets and cut into 1 inch pieces.
Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
Add remaining ingredients, except fish.
Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
We like it served over brown rice.

Nutrition Facts : Calories 202.1, Fat 3.1, SaturatedFat 1.4, Cholesterol 37.6, Sodium 364.2, Carbohydrate 23.9, Fiber 6.8, Sugar 3.7, Protein 20.5

PALEO SEAFOOD CHILI

Paleo Seafood Chili image

Why be traditional during a football game with a meat chili? Everyone makes one... Go ahead and make my paleo seafood chili. It is hearty and full of flavor. Thank you City Fish for the amazing and fresh seafood! If you are adding beans to your diet, then go ahead and drain a can of red kidney beans and add to the pot. Enjoy and go Patriots!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt, divided
1 teaspoon freshly ground pepper, divided
1 (15 ounce) can diced tomatoes
1 cup chicken broth
1 tablespoon dried parsley
2 teaspoons chili powder
¾ teaspoon cayenne pepper
1 tablespoon tomato paste
½ pound sea scallops - rinsed, drained, patted dry, and cut in half
½ pound haddock, cut into cubes
½ pound uncooked medium shrimp, peeled and deveined

Steps:

Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 9.3 g, Cholesterol 95.8 mg, Fat 3.7 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 0.6 g, Sodium 1067.5 mg, Sugar 4.9 g

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