Best 3 Chesapeake Chowder Recipes
In the heart of Maryland's Eastern Shore lies a culinary treasure that has captivated taste buds for generations: Chesapeake Chowder. This delectable seafood stew embodies the region's rich maritime heritage, blending succulent seafood, tender vegetables, and a creamy, flavorful broth. Join us on a culinary journey as we explore the diverse recipes presented in this article. Chesapeake Chowder takes center stage, with variations ranging from the classic to the contemporary. Discover the traditional recipe that forms the foundation of this beloved dish, featuring a medley of fish, shrimp, and crab enveloped in a creamy broth. For those seeking a touch of smokiness, the Smoked Chesapeake Chowder infuses the chowder with rich, aromatic flavors. And if you prefer a vegetarian delight, the Vegetarian Chesapeake Chowder offers a symphony of vegetables, herbs, and spices, capturing the essence of the Chesapeake Bay without the seafood. Whichever recipe you choose, prepare to embark on a taste adventure that celebrates the bounty of the Chesapeake Bay.
Let's cook with our recipes!
CHESAPEAKE CHOWDER
This dish represents our attempt to feature the bounty of the Chesapeake Bay all in one bowl. Obviously, it would be impossible to include all of the wonderful food products, grown and harvested from the Delmarva Peninsula. This chowder does include some of the more notable products. Chesapeake fish, crabmeat and shellfish, Silver Queen corn and Virginia ham are included. You can leave out the cream if you like and replace it with more fish stock or water. It will not be as rich, but the flavor will be fine. The concept with this chowder is to utilize local food products. You can substitute Chincoteague oysters for Blue Points or Kumamoto or even use clams. Cod, halibut or even salmon can replace the rockfish. Use whatever products are local, fresh and in season.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings (8 cups)
Number Of Ingredients 22
Steps:
- Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.
- In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.
- Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.
CHESAPEAKE CLAM CHOWDER
Make and share this Chesapeake Clam Chowder recipe from Food.com.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add potatoes and onion.
- Cook until tender.
- Add bacon drippings, salt and sugar and pepper.
- Cut up clams and add.
- Cook 10 minutes.
- Slowly pour in milk and stir until soup begins to thicken.
CHESAPEAKE CHOWDER
Make and share this Chesapeake Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h40m
Yield 8 cups
Number Of Ingredients 14
Steps:
- Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
- Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
- Stir in flour; cook, stirring constantly, 1 minute.
- Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
- Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
- Garnish with parsley; serve.
Tips and Conclusion
Tips
- When preparing the clams, soak them in cold water for at least 30 minutes to remove any sand or grit. Discard any clams that do not close when tapped.
- Use a variety of vegetables in your chowder, such as potatoes, carrots, celery, and onions. You can also add other seafood, such as shrimp, crab, or fish.
- If you are using fresh corn, remove the kernels from the cob using a sharp knife. You can also use frozen corn kernels.
- To make a creamy chowder, add some milk or cream to the pot. You can also use a roux, which is a mixture of butter and flour, to thicken the chowder.
- Season the chowder to taste with salt, pepper, and other spices. You can also add a splash of lemon juice or vinegar for a bit of acidity.
Conclusion
Chesapeake chowder is a delicious and hearty dish that is perfect for a cold day. It is also a great way to use up leftover seafood. With its combination of fresh seafood, vegetables, and creamy broth, Chesapeake chowder is sure to please everyone at your table.
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