FAVORITE FISH CHOWDER
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
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.
CREAMY FISH CHOWDER
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.
Nutrition Facts :
RED AND WHITE FISH CHOWDER
Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special!
Provided by HopeJohnJP
Categories Stew
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- Quarter and seed red bell peppers. Broil until skins are blackened. Remove from oven and let stand until cool enough to handle. Slough off charred skin and discard. Chop roasted peppers and set aside.
- In a wide skillet, heat olive oil over medium low heat. Add chopped onion and sauté, stirring occasionally, until onion is translucent and soft. Stir in diced peppers, tomatoes and their juices, garlic, corn, and red pepper flakes. Simmer 10 minutes. Add cilantro and zest and simmer 5 minutes more. Remove from heat and let stand.
- In a medium sauce pan, melt butter over low heat. Raise heat to medium and whisk in flour, stirring until flour loses its raw taste, about 5 minutes. Pour in clam juice and milk, all at once, and whisk constantly over medium heat until mixture begins to thicken and coats the back of a spoon. Season white sauce with salt and pepper. Allow to cool slightly.
- Remove white sauce to a food processor. Add fish and pulse until evenly mixed.
- Stir fish mixture into vegetable mixture. Return to heat toward a simmer as you season with salt, white pepper, cayenne, chipotle pepper flakes, paprika, oregano and basil, to taste. Add seafood stock, stirring until evenly mixed. Add vinegar and lemon juice, to taste.
- When the soup begins to simmer, stir in baby spinach leaves by scattered handfuls, allowing spinach to wilt. Check for seasoning and serve hot.
Nutrition Facts : Calories 179.4, Fat 8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 385.9, Carbohydrate 16.2, Fiber 2.8, Sugar 4.1, Protein 13
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the stock in small pot over medium heat.
- In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
- While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
HEARTY FISH CHOWDER FROM REYNOLDS WRAP®
This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
- Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 46.3 g, Cholesterol 40.6 mg, Fat 3.5 g, Fiber 6.7 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 1022 mg, Sugar 10.9 g
RED AND WHITE CLAM CHOWDER
Make and share this Red and White Clam Chowder recipe from Food.com.
Provided by MariaLuisa
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
- In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
- Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
- Sprinkle in the flour and cook the roux stirring for 3 minutes.
- Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
- Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
- Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
- Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
- Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
- Let the soup rest about 15 min off heat before serving.
Nutrition Facts : Calories 358.5, Fat 21.8, SaturatedFat 8.7, Cholesterol 56.5, Sodium 565.8, Carbohydrate 26.1, Fiber 3.1, Sugar 9.4, Protein 15.1
FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
FRENCH FISH CHOWDER
Provided by Pierre Franey
Categories dinner, pastas, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Cut the fish into 1-inch cubes.
- Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
- Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 8 grams, TransFat 0 grams
CLASSIC FISH CHOWDER
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery butter, and robust, salty fatback.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
- Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
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