Southern Chowder Recipes

SEAFOOD CHOWDER

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.

COUNTRY FISH CHOWDER

Steps:

• In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

SOUTHERN CORN CHOWDER

Steps:

• Sauté onion and celery in butter in saucepan for several minutes or until limp.
• Stir in flour.
• Cook for 1 minute, stirring constantly.
• Blend in milk.
• Cook until mixture thickens, stirring constantly.
• Add celery, sugar, salt, white pepper and corn.
• Simmer covered over low heat for about 10 - 15 minutes.
• Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
• Add parsley.
• Heat to serving temperature. Do not boil.
• Sprinkle with bacon; garnish with celery leaves.

BEST OYSTER CHOWDER EVER

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

SEAFOOD CHOWDER

Steps:

• In a soup pot, render the salt pork until just crisp, remove and discard.
• cook the onion, celery, and carrots in the pork fat until tender.
• add the potatoes, okra, corn, clams+juice, and fish.
• cover with milk and heavy cream.
• add basil, old bay, salt&pepper.
• bring to boil and let simmer until potatoes are soft.
• add chopped parsley.

SOUTHERN STYLE CORN CHOWDER

Steps:

• Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
• Add 2 tablespoons of butter to skillet and let melt.
• Increase heat to medium, add onion and saute until pale golden but not browned.
• Add green pepper and saute briefly until just tender but still bright green;remove from heat.
• Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
• Combine milk and cream in large saucepan and heat slowly.
• When hot, add remaining ingredients except butter and bacon.
• Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
• Soup may be prepared to this point, covered and stored overnight in refrigerator.
• Just before serving, reheat soup gently.
• Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
• Pass bacon separately to garnish each serving.

CREAMY SOUTHERN SEAFOOD OR FISH CHOWDER

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!

SOUTHERN CLAM CHOWDER

Steps:

• Cook bacon in a Dutch oven till crisp. Remove bacon, and cook onion in drippings till limp.
• Return bacon to pot with clams and juice, potatoes, salt, and pepper. Cover and simmer till potatoes are tender.
• Dissolve cornstarch in a little of the cold milk and add to pot with remaining ingredients. Cook over low heat till chowder is thickened and steamy hot. Don't let it come back to a boil. Serve with oyster crackers.

SOUTHERN CHOWDER

Steps:

• Brown ground beef and onion over medium heat.
• drain and add potatoe's water, salt and pepper. bring to a boil. reduce heat and and simmer for 15-20 minutes until potatoes are tender.
• stir in half and half, corn and parsley. slowly add sour cream.