New England Oyster And Corn Chowder Dressing Recipes

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NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

  • Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

OYSTER CORN CHOWDER



Oyster Corn Chowder image

-Lewy Olfson, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

NEW ENGLAND OYSTER AND CORN CHOWDER DRESSING



New England Oyster and Corn Chowder Dressing image

Make and share this New England Oyster and Corn Chowder Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb medium red potatoes, scrubbed
1/2 lb sliced bacon
1 large onion, chopped
3 celery ribs, with leaves chopped
1 medium red bell pepper, chopped
1 teaspoon dried thyme
6 cups oyster crackers, coarsely crushed
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
1/3 cup chopped fresh parsley
2 cups heavy cream
2 (8 ounce) containers oysters, drained, juices reserved (large oysters cut into 2 or 3 pieces)
2 eggs, beaten
1/2-1 cup turkey broth or 1/2-1 cup chicken broth, as needed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
  • Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
  • Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
  • Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
  • Add onion, celery, red bell pepper, and thyme to the bacon fat in the skillet; cook, stirring often, until the onion is softened and beginning to color, about 8 minutes.
  • Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
  • Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
  • Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
  • Add the oysters and mix gently; transfer to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake at 350° for 30 minutes (uncover the last 15 minutes for a crustier top).

Nutrition Facts : Calories 475.8, Fat 29.3, SaturatedFat 13.1, Cholesterol 121.3, Sodium 712.2, Carbohydrate 41.3, Fiber 3, Sugar 2.6, Protein 12.8

OYSTER CHOWDER



Oyster Chowder image

This oyster chowder was one of Amanda Hesser's grandmother's standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren't appealing enough, the whole thing is ready in 30 minutes or less.

Provided by Amanda Hesser

Categories     dinner, easy, quick, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 pound bacon, cut into 1/4-inch strips
1 cup chopped onion
1 cup chopped celery hearts
3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
14 to 16 large oysters and their liquor
Salt
Cayenne pepper
2/3 to 1 cup milk
1 tablespoon chopped Italian parsley

Steps:

  • Spread bacon in a soup pan and place over medium heat. Cook until browned and its fat has rendered. Drain. Discard all but 1 tablespoon of fat and put pan back on the heat. Scrape the onion and celery into the pan and saute until softened. Drop in the potatoes. Add enough water to cover, about 3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.
  • Take the pan off the heat and, using a masher, lightly crush the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Simmer until the oysters curl, about 5 minutes.
  • Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a boil, then shut off the heat. Crumble in the bacon and stir in the parsley.

BEST OYSTER CHOWDER EVER



Best Oyster Chowder Ever image

You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.

Provided by Deborah Norris

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) container shucked oysters, drained with liquid reserved
1 onion, chopped
1 potato, diced
1 cup coarsely chopped broccoli
1 cup water
½ cup frozen corn
¼ cup butter
¼ cup all-purpose flour
3 cups milk
salt and ground black pepper to taste

Steps:

  • Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
  • Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
  • Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g

OYSTER AND CORNBREAD DRESSING



Oyster and Cornbread Dressing image

Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.

Provided by DUNCANS FAVORITES

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h30m

Yield 12

Number Of Ingredients 10

2 (8 ounce) packages corn bread mix
3 tablespoons butter
½ cup chopped onions
½ cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
½ teaspoon ground black pepper
1 tablespoon poultry seasoning
1 ½ teaspoons dried sage
1 (14.5 ounce) can chicken broth

Steps:

  • Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  • Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
  • Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
  • Bake uncovered in the preheated oven 45 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)



Best New England Corn Chowda (Chowder) image

This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

Provided by Jennifer Michele

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chicken broth or 2 cups vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Steps:

  • Fry bacon until crisp.
  • Remove from pan with a slotted spoon and drain; set aside.
  • In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
  • Cook over medium heat until onion is translucent.
  • Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
  • Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
  • Stir in corn and heat through.
  • Add cream and heat through again.
  • If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
  • Add a little at a time while the chowda is simmering until it reaches the desired consistency.
  • Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

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