Best 4 Down East Fish Chowder Recipes
**Down East Fish Chowder: A Savory Journey into Maine's Culinary Heritage**
Embark on a culinary adventure with Down East Fish Chowder, a hearty and iconic dish that embodies the essence of Maine's coastal traditions. This chowder is a symphony of flavors, featuring succulent fish, tender vegetables, and a rich, creamy broth that warms the soul. As you savor each spoonful, you'll be transported to the charming fishing villages of Maine, where the aroma of freshly caught seafood fills the air.
Whether you prefer a classic preparation or a modern twist, this article presents a collection of Down East Fish Chowder recipes that cater to every palate. From the traditional New England-style chowder, brimming with clams, haddock, and potatoes, to the innovative smoked salmon chowder, infused with a smoky and aromatic essence, these recipes offer a delightful array of flavors and textures.
Indulge in the simplicity of the classic Down East Fish Chowder, where the natural sweetness of the seafood shines through, or explore the depths of flavor in the Manhattan-style chowder, where tomatoes and spices add a vibrant twist. For a creamy and indulgent experience, try the Creamy Down East Fish Chowder, which incorporates heavy cream and cream cheese for a velvety smooth texture.
This article also features a vegetarian-friendly version of Down East Fish Chowder, showcasing the versatility of this beloved dish. With a medley of vegetables, creamy broth, and a hint of Old Bay seasoning, this chowder is a testament to the limitless possibilities of culinary creativity.
So, prepare your taste buds for a delightful journey as you explore the world of Down East Fish Chowder. With its rich history, diverse recipes, and captivating flavors, this dish is sure to leave a lasting impression on your palate.
DOWN EAST CORN CHOWDER (CROCK POT)
Make and share this Down East Corn Chowder (Crock Pot) recipe from Food.com.
Provided by Bluenoser
Categories Chowders
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn, potatoes, onion, seasoned salt, pepper and broth in crock pot.
- Cover and cook low 7-9 hours.
- Pour into blender or food processor and puree til almost smooth.
- Cover and refrigerate overnight or return to cooker.
- Stir in milk and margarine (or butter).
- Cover.
- Cook on HIGH one hour.
- Pour hot chowder into bowls.
- Sprinkle with mace.
Nutrition Facts : Calories 195.8, Fat 9, SaturatedFat 2.8, Cholesterol 8.5, Sodium 295.5, Carbohydrate 24.7, Fiber 3, Sugar 3, Protein 6.4
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
DOWNEAST FISH CHOWDER
Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry salt pork slowly in soup pot.
- Add sliced onions and cook five minutes.
- Add cubed potatoes, boiling water, and fish.
- Simmer slowly until potatoes are soft.
- Add evaporated milk, salt, pepper, and minced parsley.
- In a small skillet, melt butter.
- Add flour, blend thoroughly and cook.
- Add slowly to chowder, stirring until slightly thickened.
- Heat for another five minutes.
- Serve with pilot crackers.
Nutrition Facts : Calories 390.8, Fat 18.2, SaturatedFat 7.9, Cholesterol 105.1, Sodium 1241.4, Carbohydrate 18.9, Fiber 1.7, Sugar 1.6, Protein 36.3
DOWN EAST HADDOCK CHOWDER
Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
Provided by Strawberry Girl
Categories Chowders
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
Tips:
- Choose the right fish. For a classic New England fish chowder, use a combination of cod, haddock, and/or pollock. These fish have a mild flavor that won't overpower the other ingredients in the chowder.
- Use fresh, high-quality ingredients. The better the ingredients, the better the chowder will be. Look for fish that is firm and has a mild, fresh smell. Avoid fish that is slimy or has a strong odor.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
- Use a good quality fish stock. Fish stock is the base of the chowder, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock. If you're using a store-bought stock, look for one that is made with fresh fish and has a mild flavor.
- Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to the chowder. Common vegetables used in fish chowder include potatoes, onions, celery, and carrots. You can also add other vegetables, such as corn, peas, or leeks.
- Season the chowder to taste. Season the chowder with salt, pepper, and other spices to taste. Common spices used in fish chowder include thyme, bay leaf, and paprika.
Conclusion:
Down East fish chowder is a classic New England dish that is easy to make and delicious to eat. By following these tips, you can make a chowder that your family and friends will love. So next time you're looking for a warm and comforting meal, give Down East fish chowder a try.
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