Son Of Chowder Recipes

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

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.

SON OF CHOWDER

Steps:

• Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
• Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
• Place potatoes into a stock pot and cover with water; boil potatoes about 10 minutes or until not quite fork tender; drain and set aside.
• Make a bechamel sauce by melting the butter in a large sauce pan.
• Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
• Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
• Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
• While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
• Wait 5 minutes, then add the cheddar and smoked gouda.
• Stir until melted.
• When cheese is melted, add the chicken stock and corn.
• Bring to slow boil, stirring occasionally.
• Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
• Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
• Remove from heat and taste.
• Add salt, pepper and otherwise season to taste.
• Give one more good stir, then ladle into soup bowls.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

FIVE STAR CLAM CHOWDER

Steps:

• In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
• Add diced onion and celery, and sauté until tender and translucent.
• Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
• Cook approximately 13 minutes to soften potatoes and incorporate flavors.
• Add heavy cream and chopped clams. Bring to boil,.
• Mix cornstarch and water together and add, stirring briskly.
• Salt & pepper to taste.
• Enjoy.