Best 3 Danielles Seafood Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Awaken your taste buds to the delectable seafood chowder, a culinary symphony of flavors that pays homage to the bounty of the sea. Indulge in this creamy, comforting chowder, brimming with succulent shrimp, tender clams, and flaky fish, all harmoniously simmered in a rich, flavorful broth. The delightful aroma of sautéed onions and celery mingles with the briny essence of the seafood, while a hint of savory herbs and spices adds a touch of complexity. As you savor each spoonful, the velvety texture of the chowder envelops your palate, leaving you craving more. Pair this seafood delight with crusty bread or crackers for a truly satisfying meal that celebrates the treasures of the ocean.

**Included in this comprehensive guide to seafood chowder, you'll find a treasure trove of recipes, each offering a unique twist on this classic dish:**

* **Classic Seafood Chowder:** Embark on a culinary journey with this timeless recipe, showcasing the essence of seafood chowder in its purest form.

* **New England Seafood Chowder:** Dive into the iconic flavors of New England with this chowder, featuring a creamy base, tender seafood, and a medley of vegetables.

* **Manhattan Seafood Chowder:** Experience a taste of the Big Apple with this rich, tomato-based chowder, brimming with seafood and a touch of sweetness.

* **Corn and Seafood Chowder:** Delight in the vibrant flavors of corn and seafood in this chowder, a harmonious blend of sweetness and savory goodness.

* **Loaded Baked Potato Chowder:** Indulge in a hearty and comforting chowder that combines the best of both worlds - creamy potato soup and succulent seafood.

* **Spicy Seafood Chowder:** Ignite your taste buds with this spicy rendition of seafood chowder, featuring a fiery kick that complements the delicate flavors of the seafood.

* **Seafood Chowder with Dumplings:** Elevate your chowder experience with fluffy dumplings, adding an extra layer of texture and flavor to this classic dish.

Let's cook with our recipes!

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

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.

CHICKEN DANIELLE



Chicken Danielle image

A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.

Provided by DANIELLE M.

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 11

8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
¾ cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup heavy cream
½ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta

Steps:

  • Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
  • In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
  • Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
  • About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 81.1 g, Cholesterol 196.7 mg, Fat 52 g, Fiber 3.3 g, Protein 43.5 g, SaturatedFat 28 g, Sodium 1258.5 mg, Sugar 8.5 g

Tips:

  • Use fresh seafood: Fresh seafood will give your chowder the best flavor and texture.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a good-quality stock: The stock is the base of your chowder, so make sure you use a good-quality stock that is flavorful and well-seasoned.
  • Add vegetables: Vegetables add flavor, texture, and nutrients to your chowder. Some good vegetables to add include potatoes, carrots, celery, and onions.
  • Season to taste: Season your chowder to taste with salt, pepper, and other spices. Be sure to taste the chowder as you cook it and adjust the seasonings accordingly.

Conclusion:

Seafood chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste by adding different vegetables, spices, and seafood. So next time you are looking for a comforting and flavorful soup, give seafood chowder a try. You won't be disappointed!

Related Topics