SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
- Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
SAVORY SEAFOOD CHOWDER
Get our Savory Seafood Chowder to the table in 30 minutes. Savory Seafood Chowder's great taste comes from shrimp, scallop and chunks of cod fillets.
Provided by My Food and Family
Categories Soup Recipes
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Stir in tomatoes and 1/2 cup wine. Bring to boil, stirring frequently. Add cod; stir. Simmer on medium-low heat 6 min. Add scallops and shrimp; stir. Simmer 4 min. or until shrimp turn pink, scallops turn opaque and cod flakes easily with fork, stirring occasionally.
- Whisk Neufchatel and remaining wine until blended. Add to chowder along with the basil; mix well. Cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 4 g, Protein 24 g
SAVORY SEAFOOD & CORN CHOWDER
Savory Seafood & Corn Chowder is creamy and loaded with flavorful meats. It is a sensational comfort food that will warm your heart and fill your belly!
Number Of Ingredients 11
Steps:
- After frying the chopped bacon in a large skillet, add shrimp and crab over medium heat. Fry until lightly browned. Combine meat with the remaining ingredients in a medium pot and bring to a boil. Reduce heat and simmer on low for 15 minutes. Serve and enjoy!
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
Steps:
- Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
- In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
SEAFOOD CHOWDER
Provided by Regina Schrambling
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
- Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
- Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 48 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 1820 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER
After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with.
Provided by MC Baker
Categories Chowders
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
- Pour off as much fat as you like and add butter or olive oil.
- In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
- Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
- Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
- Add garlic to onion mixture and cook for a few more minutes.
- Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
- Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
- Mix in corn and cook until corn is warmed.
- Add seafood mixture to pot and mix in lightly.
- Add cream and cheese and mix in until just smooth.
- At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
- This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
- You can remove the ham hock, or pull some of the meat off of it and add it inches.
- Serving it up with some crusty bread was perfect!
Nutrition Facts : Calories 395.6, Fat 17.4, SaturatedFat 9.4, Cholesterol 128.1, Sodium 721.7, Carbohydrate 33.6, Fiber 5.3, Sugar 3.4, Protein 28.8
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
EASY SEAFOOD CHOWDER
Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread
Provided by Liberty Mendez
Categories Lunch
Time 28m
Number Of Ingredients 13
Steps:
- Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
- Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
- Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
- Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
- Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.
Nutrition Facts : Calories 432 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
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
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
CREAMY DELICIOUS SEAFOOD CHOWDER
This is so beautiful! Peeling the potatoes is optional...your preference. Add some french bread and a salad and you have a meal! It can also be prepared and frozen for future use! Freeze in airtight container, then thaw in refrigerator for 24 hours. Place in a saucepan and cook over low heat until heated thoroughly....stir often! Adapted from Southern Living.
Provided by breezermom
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Peel and devien shrimp. Set aside.
- Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
- Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
- Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
- Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
- Remove and discard bay leaves.
Nutrition Facts : Calories 267.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 133.2, Sodium 546.5, Carbohydrate 29.1, Fiber 2.3, Sugar 11.1, Protein 30.6
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
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