Best 4 Elegant Seafood Chowder Recipes
## Indulge in a Symphony of Seafood Flavors: An Enchanting Journey Through Our Seafood Chowder Recipes ##
Prepare to embark on a culinary odyssey with our exquisite collection of seafood chowder recipes, a symphony of flavors that will tantalize your taste buds and transport you to coastal havens. From the classic New England Clam Chowder, a hearty embrace of tender clams, creamy broth, and aromatic vegetables, to the bold and spicy Louisiana Seafood Chowder, a vibrant fusion of shrimp, crab, andouille sausage, and Creole seasonings, our recipes offer a delightful voyage through the diverse culinary landscapes of seafood chowders.
Embark on a culinary journey with our New England Clam Chowder, a comforting classic that embodies the essence of coastal New England. Tender clams, bathed in a velvety broth infused with bacon, potatoes, and aromatic vegetables, create a symphony of flavors that warm the soul. Discover the vibrant Louisiana Seafood Chowder, a spicy celebration of the bayou, where succulent shrimp, crab, andouille sausage, and a medley of Creole spices ignite your palate with each spoonful.
For a lighter yet equally flavorful experience, our Manhattan Clam Chowder presents a tomato-based broth brimming with tender clams, potatoes, and a hint of sweetness from diced tomatoes. If you seek a chowder with a touch of elegance, our Creamy Seafood Chowder awaits, where delicate seafood morsels, bathed in a creamy sauce enriched with white wine and herbs, create a symphony of flavors that will enchant your senses.
Savor the rustic charm of our Portuguese-Style Seafood Chowder, a hearty embrace of succulent shrimp, firm fish, tender potatoes, and a medley of vegetables, all harmonized in a flavorful tomato broth. For a chowder with a smoky twist, our Smoked Salmon Chowder beckons, where tender salmon, infused with the essence of smoky bacon and aromatic vegetables, create a captivating dish that will leave you craving more.
Indulge in the comforting warmth of our Corn and Seafood Chowder, a delightful symphony of sweet corn, succulent seafood, and a creamy broth, offering a taste of summer in every spoonful. And for a chowder with a touch of international flair, our Thai Seafood Chowder awaits, a fragrant fusion of coconut milk, aromatic lemongrass, and a medley of seafood, creating a tantalizing taste of Southeast Asian cuisine.
## Dive into our collection of seafood chowder recipes and embark on a culinary voyage that will leave your taste buds in awe. From classic favorites to innovative fusions, our recipes offer a symphony of flavors that will transport you to coastal havens and culinary adventures beyond your imagination. ##
BEST SEAFOOD CHOWDER
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
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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.
ELEGANT SEAFOOD BISQUE
This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. Hint for low carbers: use Wondra "instant flour" and all you will need is about 1 or 2 TBS to thicken. The original recipe was obtained from a local restaurant.
Provided by MNLisaB
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté minced shallots in butter until soft.
- Add the flour and stir with whisk for 5 minutes on low heat, set aside.
- Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
- Return to boil, lower heat and simmer for 5 minutes.
- Strain the stock, reserving the seafood.
- Stir the shallot mixture into the stock.
- Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
- Chunk the salmon and cod and add all of the seafood back into the soup pot.
- Add the sherry and heat through, no more than 3 minutes.
ELEGANT SEAFOOD CHOWDER
The original recipe is from Chatelaine. I've added clams and more mussels. Excellent Chowder. The prep time includes the 1 day of chilling time.
Provided by Diana Adcock
Categories Chowders
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Melt the butter in a large saucepan over medium high heat.
- Add the onions, garlic, and bacon and cook for 5 minutes, stirring often.
- Add the broth, wine, sherry, tomatoes, hot peppers, seasonings and the bay leaf.
- Bring to a boil, stirring often and break up the tomatoes.
- Place the whole snapper on top.
- Cover, reduce heat and simmer for 45 minutes.
- Stir occasionally, being careful not to break up the fish.
- Remove from heat.
- Chill in fridge for 1 day.
- Reheat, remove snapper and bay leaf from the chowder.
- Discard the bay leaf and the heads, bones and skin.
- Return the fish pieces to the chowder and place the chowder over medium heat.
- Stir frequently until the chowder is piping hot.
- Meanwhile, cut the fillets into 1 inch pieces and cut the zucchini into bite sized pieces.
- Just 10 minutes before serving stir the fillets into the hot chowder.
- Cover and reduce to medium low heat and simmer for 5 minutes.
- Scrub mussels and clams.
- Stir in the shrimp and place mussels and clams on top.
- cover and continue to simmer just until the mussels and clams open.
- This should take around 5 minutes.
- Discard any clams or mussels that have not opened.
- Ladle into bowls, garnish with dill and serve.
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and ensure that your chowder comes together quickly and smoothly.
- Use fresh, high-quality seafood: The key to a great seafood chowder is using fresh, high-quality seafood. Look for seafood that is firm and has a mild, briny smell.
- Don't overcook the seafood: Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
- Use a good-quality broth: The broth is the base of your chowder, so it's important to use a good-quality broth. You can use chicken broth, clam broth, or fish broth.
- Add vegetables for flavor and texture: Vegetables are a great way to add flavor and texture to your chowder. Some good options include potatoes, carrots, celery, and onions.
- Season to taste: Once your chowder is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.
Conclusion:
Seafood chowder is a classic dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like your chowder thick or thin, creamy or brothy, there's a recipe out there for you. So next time you're looking for a comforting and delicious meal, give seafood chowder a try.
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