West Coast Seafood Chowder Recipes

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MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

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

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

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

CLAM CHOWDER - WESTCOAST STYLE



Clam Chowder - Westcoast Style image

This recipe took me several years to perfect and it has been enjoyed by everyone who like clam chowder, even those who did not like it previously. By puree'ing the tomatoes, you would hardly know that tomatoes were used.

Provided by William Uncle Bill

Categories     Chowders

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 14

1/2 lb lean bacon, chopped small and fried
2 medium onions, chopped small
12 cups water
3 large carrots, peeled and diced 1/4 inch
4 medium potatoes, peeled and cubed 1/2 inch
1 teaspoon sea salt
28 fluid ounces canned tomatoes, including liquid
1 1/2 teaspoons fresh ground black pepper
4 large celery ribs, chopped small
3/4 cup ketchup
14 fluid ounces clam juice
28 fluid ounces canned baby clams, including liquid
4 cups whole milk, homogenized
1 1/2 cups instant potato flakes (IDAHO preferred)

Steps:

  • In a medium size frying pan, lightly fry chopped bacon until partially cooked.
  • Drain and discard fat.
  • Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
  • In a large cooking pot, add water and bring to boil.
  • Add chopped carrots, cubed potatoes, salt and pepper.
  • Puree' tomatoes in a food processor or blender and add to cooking pot.
  • Add reserved bacon/onion mixture to pot and bring to boil.
  • Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
  • Add diced celery and ketchup and cook for 5 minutes.
  • Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
  • Add milk, stirring constantly while adding and bring to just boil.
  • Finally, add instant potato flakes, stir well and simmer for 3 minutes.
  • Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
  • Remove soup from heat and let sit for 15 minutes before serving.
  • Fresh baby clams may be used.
  • You will require about 4 pounds of baby clams in the shell.
  • In a pot, add 2 1/2 cups water and clams.
  • Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
  • Discard any clams that DO NOT OPEN.
  • Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
  • Extract the clams from the shells and add to soup.
  • This soup can be canned.

Nutrition Facts : Calories 207.4, Fat 7.4, SaturatedFat 2.7, Cholesterol 26.6, Sodium 528.6, Carbohydrate 23.9, Fiber 2.5, Sugar 7.9, Protein 11.8

EAST COAST SEAFOOD CHOWDER



East Coast Seafood Chowder image

This recipe is an adaption of one our neighbor serves on Christmas Eve. I am from the prairies, and the nearly four years spent in the Halifax area were the best. Now that I am back home, I miss it terribly. This recipe helps me feel like I am back there with my friends. I hope you enjoy it as much as we do.

Provided by Tyshero

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices bacon
1 onion, chopped
1 potato, grated
1 bay leaf
2 -3 stalks celery & tops, included
1 (370 ml) can evaporated milk
1 (370 ml) can milk (I use 1%)
1 white fish fillet (tilapia, cod, haddock)
1 lb mixed seafood (shrimp, scallops, lobster, crab or imitation flakes)
salt and pepper

Steps:

  • Chop bacon, fry until brown. Drain most of the fat off.
  • In the same pan, sauté the onion and celery until tender.
  • Add bacon back to the pan.
  • Add condensed milk and regular milk.
  • Add potato and bay leaf.
  • Cube fish and add to the pot.
  • Add shrimp, scallops and whatever other seafood you are using.
  • Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
  • If there are leftovers, they are best eaten within 2 days.
  • Serve with warm buns or biscuits.
  • Makes 4 main servings, or 8 appetizer servings.

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

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

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

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.

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

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