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.
SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
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
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
SHELLFISH CHOWDER WITH FRESH THYME
The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.
Yield Serves 10
Number Of Ingredients 11
Steps:
- Drain clams, reserving juices. Sauté salt pork in heavy large pot over medium heat until golden, about 7 minutes. Using slotted spoon, transfer pork to paper towels. Pour off all but 2 tablespoons fat from pot. Add onion to pot; sauté until tender, about 5 minutes. Add flour; stir 1 minute. Gradually mix in water and clam juices. Bring to boil, stirring often. Add potatoes, thyme and bay leaf. Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes. Discard bay leaf. (Can be made 1 day ahead. Cover and chill chowder, clams and salt pork separately. Bring chowder to simmer before continuing.)
- Add milk to chowder and bring to simmer, stirring occasionally. Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes. Season with white pepper and salt. Ladle chowder into bowls. Garnish with salt pork.
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
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
More about "shellfish chowder recipes"
FISH-AND-SHELLFISH CHOWDER RECIPE - WADE MURPHY
From foodandwine.com
5/5 Category ChowderServings 4Total Time 1 hr
- In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered.
- Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid. Remove the mussels and clams from their shells and coarsely chop them.
- Wipe out the saucepan. Add the remaining 1 tablespoon of olive oil and the bacon and cook over moderate heat until crisp, 4 minutes. Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly. Add the potatoes and the cream and bring to a simmer. Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
SHELLFISH CHOWDER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
SHELLFISH CHOWDER RECIPE | EPICURIOUS
From epicurious.com
3.6/5 (36)Total Time 40 minsServings 4
MAMA'S WICKED AWESOME SHELLFISH CHOWDER - SOUTH …
From southyourmouth.com
MIXED SEAFOOD CHOWDER - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
NEW ENGLAND FISH CHOWDER RECIPE: CREAMY, AUTHENTIC - UNPEELED
From unpeeledjournal.com
SEAFOOD CHOWDER - THE KITCHEN MAGPIE
From thekitchenmagpie.com
NEW ENGLAND-STYLE FISH AND SHELLFISH CHOWDER | EMERILS.COM
From emerils.com
FISH CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
SHELLFISH CHOWDER RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
THICK AND CREAMY SEAFOOD CHOWDER - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SEAFOOD CHOWDER | SEAFOOD FROM CANADA
From seafoodfromcanada.ca
FISH-AND-SHELLFISH CHOWDER RECIPE | MYRECIPES
From myrecipes.com
10 BEST CREAMY SEAFOOD CHOWDER RECIPES | YUMMLY
From yummly.com
SEAFOOD CHOWDER | RICARDO
From ricardocuisine.com
SEAFOOD CHOWDER - CUISINE MAGAZINE - FROM NEW ZEALAND TO …
From cuisine.co.nz
10 BEST SEAFOOD CHOWDER WITH CREAM CHEESE RECIPES | YUMMLY
From yummly.com
THE BEST SHRIMP RECIPES, ACCORDING TO EATER EDITORS
From eater.com
THICK AND CREAMY SEAFOOD CHOWDER – MY ROI LIST
From myroilist.com
SIMPLE FISH CHOWDER RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SEAFOOD CHOWDER | TOURISM PEI
From tourismpei.com
NOVA SCOTIA SEAFOOD CHOWDER IN 20 MINUTES - BACON IS MAGIC
From baconismagic.ca
IRISH SEAFOOD CHOWDER - FREE EASY AND TASTY RECIPES
From recipesformen.com
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN …
From dairyfarmersofcanada.ca
CHOWDER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SHELLFISH CHOWDER RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER - FLAVOUR AND SAVOUR
From flavourandsavour.com
FISH CHOWDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SEAFOOD CHOWDER RECIPES
From recipes.servegame.org
CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
SHELLFISH CHOWDER - SCOTTISH SHELLFISH
From scottishshellfish.co.uk
SEAFOOD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE SEAFOOD CHOWDER - RTE.IE
From rte.ie
SEAFOOD CHOWDER [ AIP - NO SHELLFISH ] | A SQUIRREL IN THE KITCHEN
From asquirrelinthekitchen.com
SEAFOOD CHOWDER RECIPE - BBC FOOD
From bbc.co.uk
TRY THESE SEAFOOD CHOWDER RECIPES FOR A WARM, COZY WINTER MEAL
From cfishct.com
RESTAURANT STYLE NEW ENGLAND FISH CHOWDER - CHEF DENNIS
From askchefdennis.com
OLD FASHIONED NOVA SCOTIA SEAFOOD CHOWDER - FOOD GYPSY
From foodgypsy.ca
SCALLOP AND SHRIMP CHOWDER BEST RECIPES
From findrecipes.info
RECIPE: SEAFOOD CHOWDER - SEASIDE WITH EMILY
From seasidewithemily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love