SEAFOOD CHOWDER
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
Provided by Sam Sifton
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
- Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
- If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams
WINTER CHOWDER
"As a mother of three, it goes without saying that time is short but precious to me," relates Brenda Turner of Schererville, Indiana. "I whipped up this fast and nutritious chowder one night, and my 7-year-old son said it was 'Awesome!' "
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside. , In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally. , Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese.
Nutrition Facts : Calories 403 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 457mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 23g fiber), Protein 33g protein.
SEAFOOD CHOWDER WITH SQUASH
Provided by Michael Anthony
Categories Soup/Stew Fish Shellfish Dinner Lunch Seafood Bass Mussel Shrimp Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 33
Steps:
- Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
- Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
- Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
- Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
- Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
- Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder-add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
DELICIOUS MANHATTAN SEAFOOD CHOWDER
Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"
Provided by Sassy Cat
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut crab and fish fillet into bite-sized pieces.
- Spray a large soup pot with nonstick cooking spray add the oil.
- Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
- Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
- Cover; and simmer about 35 minutes or until potatoes are cooked.
- Add clams, shrimp, crab and fish fillet.
- Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
- You may need to add additional cornstarch and water to get the desired thickness.
- Serve.
- Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
SEAFOOD CHOWDER
Make this wonderful seafood chowder recipe for a delicious hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.
- Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.
- Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
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
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
More about "winter seafood chowder recipes"
OLD BAY SEAFOOD CHOWDER WITH WINTER VEGETABLES
From brooklynsupper.com
Servings 6Category Soup
- Set a 4- or 5-quart dutch oven or braising pot oven medium heat. Add the butter and when melted, the onions, Old Bay, and pepper. Sauté onions until translucent and tender, 5 - 7 minutes. Add the carrots and celery, and cook 5 minutes, stirring often. Add the remaining vegetables and cook another 5 minutes.
- Slowly add 2 cups broth, scraping up any brown bits as you go. Add the bay and thyme, bring mixture to a boil, and then turn down to a lively simmer. Cook 10 - 15 minutes, or until vegetables are tender. Taste mixture, and add sea salt as needed. Turn heat down so that broth bubbles very gently, and add the cod. Cook until cod is flaking apart and cooked through, 10 - 15 minutes. Add the crab and cream, and cook until heated through. Taste again and add additional salt and/or pepper.
- While stew simmers, make the toasts. Heat a cast iron or other heavy skillet over medium-high heat. Brush both sides of the sourdough with olive oil and season with salt and pepper, and then cut each slice in half. Add as many slices as will fit to the skillet and cook 2 - 3 minutes per side, or until the edges are dark brown (almost, but not quite burnt). Flip and cook the other side. Repeat for any remaining slices.
- Ladle stew into bowls and serve soup topped with fresh herbs and a couple of sourdough croutons on the side.
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN …
From dairyfarmersofcanada.ca
Servings 4-6Energy 266 CaloriesCarbohydrate 38 gFat 5 g
7 SEAFOOD CHOWDER RECIPES FOR WINTER | WILD ALASKAN …
From wildalaskancompany.com
7 SEAFOOD CHOWDER RECIPES | WILD ALASKAN COMPANY
From wildalaskancompany.com
BEST MARITIME SEAFOOD CHOWDER RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WARM UP WITH THESE WINTER SEAFOOD RECIPES | DISH ON FISH
From dishonfish.com
WINTER SEAFOOD CHOWDER | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
BEST HEARTY SEAFOOD CHOWDER WITH SALAD RECIPES - FOOD NETWORK
From foodnetwork.ca
WINTER WIN: CAPE FISH’S SEAFOOD CHOWDER RECIPE – CAPE FISH
From capefish.co.za
9 CHOWDER RECIPES TO KEEP YOU WARM THIS WINTER
From california.com
THE CANTEEN SEAFOOD CHOWDER - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
SEASONS SEAFOOD CHOWDER - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
TRY THESE SEAFOOD CHOWDER RECIPES FOR A WARM, COZY …
From cfishct.com
EASY SEAFOOD CHOWDER RECIPE - MY FORKING LIFE
From myforkinglife.com
SIMPLE SEAFOOD CHOWDER - NADIA LIM
From nadialim.com
28 WINTER SEAFOOD RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
SEAFOOD CHOWDER CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
MIXED SEAFOOD CHOWDER - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
HEARTY SEAFOOD CHOWDERS TO TEMPT WINTER APPETITES
From restaurant-hospitality.com
BEST WINTER SOUPS, STEWS & CHOWDERS | 12 WARMING RECIPES
From newengland.com
WINTER WARMERS: THE TOP 10 BEST SEAFOOD DISHES FOR WINTER
From sydneyfishmarket.com.au
SEAFOOD CHOWDER • THE WICKED NOODLE
From thewickednoodle.com
BEST SEAFOOD CHOWDER | FOOD TO LOVE
From foodtolove.co.nz
OUR MOST COMFORTING SEAFOOD CHOWDER, SOUP, AND STEW RECIPES
From marthastewart.com
SEAFOOD CHOWDER | RICARDO
From ricardocuisine.com
RECIPE: SEAFOOD CHOWDER - SEASIDE WITH EMILY
From seasidewithemily.com
65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
From tasteofhome.com
CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
ERIC AKIS: CHOWDER MAKES A FESTIVE WEST COAST WINTER MEAL
From timescolonist.com
THICK AND CREAMY SEAFOOD CHOWDER | SEASONS AND SUPPERS
From seasonsandsuppers.ca
CREAMY SEAFOOD CHOWDER - TANIA'S KITCHEN
From taniaskitchen.co.nz
CLASSIC EAST COAST SEAFOOD CHOWDER
From theeastcoastkitchen.com
OLD FASHIONED NOVA SCOTIA SEAFOOD CHOWDER - FOOD GYPSY
From foodgypsy.ca
CREAMY SEAFOOD CHOWDER RECIPE | GET FISH
From getfish.com.au
10 BEST CREAMY SEAFOOD CHOWDER RECIPES | YUMMLY
From yummly.com
CREAMY SEAFOOD CHOWDER WITH CLAMS, SHRIMP, AND SCALLOPS
From alltartedup.net
20+ SEAFOOD SUNDAY DINNER RECIPES FOR WINTER | EATINGWELL
From eatingwell.com
CLASSIC SEAFOOD CHOWDER • BRITTANY STAGER
From brittanystager.com
WINTER SEAFOOD RECIPES AND DISH IDEAS - COOKING CHANNEL
From cookingchanneltv.com
NEW ENGLAND SEAFOOD CHOWDER - CURIOUS CUISINIERE
From curiouscuisiniere.com
LIGHTENED SEAFOOD CHOWDER - THE LEMON BOWL®
From thelemonbowl.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