Seafood Chowder Delicious Recipes
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.
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.
DELICIOUS SEAFOOD CHOWDER
This will warm you all the way down to your toes! It's got great flavor, it's not difficult, and it came to me via a Bon Appetit' magazine, and they never lie?!?!
Provided by FLUFFSTER
Categories Chowders
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over med.-high heat.
- Add onion, celery and garlic until onion is tender, about 10 minutes.
- Drain clams, reserving liquid.
- Add liquid to saucepan.
- Stir in tomato soup, clam juice and tomato paste and bring to a boil.
- Add snapper, shrimp, minced parsley, Italian seasoning and cayenne.
- Simmer until shrimp are just cooked through, about 3 minutes.
- Stir in clams.
- Season to taste, with salt and pepper.
Nutrition Facts : Calories 722, Fat 20.5, SaturatedFat 3.4, Cholesterol 223.9, Sodium 1599.2, Carbohydrate 44.8, Fiber 4, Sugar 19.9, Protein 87.2
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