Moms Fish Chowder Recipes

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MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

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

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

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

MOM'S FISH CHOWDER



MOM'S FISH CHOWDER image

Yield 4-6 people

Number Of Ingredients 6

1 lb. haddock or cod (I use more like 2 lbs)
4 small potatoes
1 piece salt pork or bacon ("size of a walnut" but I use about 3 oz.))
1 onion
2 cups fish stock or bottled clam broth/juice
4 cups whole milk

Steps:

  • Cover fish barely with fish stock or bottled clam juice. Cook 5-10 minutes once comes to a boil. Remove fish with spatula, and add to the stock 4 small potatoes which have been peeled and cut into cubes. Boil potatoes in fish stock until cooked, about 10 mins, Meanwhile, mince salt pork or bacon and cook until golden and crisp. Remove and save. Cook onion, diced, in pork fat until transparent, not brown. Combine all ingredients in your stock pot: fish, potatoes, onions, fish stock,salt pork, and add 4 cups whole milk. Test for salt and pepper. (Here you can also add some thyme - though Mom did not) Raise heat of chowder to JUST BELOW boil. Turn off heat and let it sit UNCOVERED for 2 hours, and then put it in the refrigerator overnight. DO NOT cover the chowder until it is cool.

MOM'S FISH CHOWDER



Mom's Fish Chowder image

Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as part of a medley. It is also best to use a waxy variety of potato like Yukon gold, that will not fall apart in cooking.

Provided by Arlo3606

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 tablespoons butter
2 medium onions
2 (8 ounce) bottles clam juice
3 medium potatoes
1 1/2 lbs scrod fish
1/2 lb shrimp
1 pint light cream
2 teaspoons salt (or to taste)
1 tablespoon dried dill (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 tablespoon Worcestershire sauce (or to taste)

Steps:

  • Dice the onions into 1/4-inch dice.
  • In a large, heavy-bottomed soup pot, melt the butter, then add the diced onions. Cook the onions until they are just translucent.
  • Peel and dice the potatoes into about 1/2-inch cubes. Add potatoes and clam juice. Simmer until potatoes are just barely tender.
  • About 15 minutes before serving, cut any filleted fish you are using into about 3-inch sections. (It will fall apart after cooking into bite-size pieces. Cutting it up smaller before cooking would yield pieces that are too small in the finished dish. Add fish and simmer about 10 minutes, or until the fish is just cooked through.).
  • To prevent breaking up pieces of fish, avoid stirring.
  • Add the light cream, Worcestershire sauce, salt, pepper, and dill. Heat through, taking care to keep the heat low and prevent the cream from curdling.

Nutrition Facts : Calories 923.5, Fat 68.3, SaturatedFat 42.1, Cholesterol 339.1, Sodium 1446.8, Carbohydrate 41.3, Fiber 3.3, Sugar 5.6, Protein 38.5

NOVA SCOTIA FISH CHOWDER



Nova Scotia Fish Chowder image

This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own.

Provided by Bobbiann

Categories     Chowders

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup hard margarine
1 cup chopped onion
2 cups diced potatoes (or so)
2 cups boiling water (enough to cover potatoes)
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 lbs haddock fillets, cut bite size
1 cup whipping cream

Steps:

  • In a large pot, melt butter. Add onion and sauté until soft.
  • Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
  • Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
  • Stir in cream; heat slowly, stirring often, until steaming hot.

Nutrition Facts : Calories 681.3, Fat 46.8, SaturatedFat 28.6, Cholesterol 272.1, Sodium 639.5, Carbohydrate 18.9, Fiber 2.2, Sugar 2.4, Protein 46.4

FAVORITE FISH CHOWDER



Favorite Fish Chowder image

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings (4 quarts).

Number Of Ingredients 11

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

MOM'S FISH CHOWDER



Mom's Fish Chowder image

My mom's recipe for a simple fish chowder. Wonderful and quick on a cold night! Very versatile. Not a thick tastes-like-flour-paste chowder. Just yummmm! Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!

Provided by czimm

Categories     Fish Chowder

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter, or more to taste
1 sweet onion (such as Vidalia®), diced
1 ¼ cups water, divided
1 pound cod fillets
1 large russet potato, peeled and cut into cubes
salt and ground black pepper to taste
1 cup whole milk
1 cup evaporated milk

Steps:

  • Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
  • Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
  • Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
  • Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 28.7 g, Cholesterol 88.3 mg, Fat 13.4 g, Fiber 2.7 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 249.1 mg, Sugar 11.4 g

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