Best 5 Fairmont Seafood Chowder Recipes

FAIRMONT SEAFOOD CHOWDER

Steps:

• In large pot, heat butter and oil over medium-high heat
• Stir in bacon, celery, onion and garlic.
• Stirring fairly continuously, for 3 to 5 minutes or until onions are soft.
• Add the seafood and potatoes.
• Cook, stirring often, for 2 minutes.
• Stir in wine and lemon juice and bring to boil.
• Reduce heat and simmer 10 minutes or until stock reduced by three quarters.
• Add cream, then bring to boil again.
• Reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly.
• Stir in chives, chili flakes and season with salt and pepper.

SEAFOOD CHOWDER

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.

FAIRMONT SEAFOOD CHOWDER

Steps:

• In a large pot, heat butter and oil over medium-high heat; stir in bacon, celery, onion and garlic; stirring for 3-5 minutes or until onions are soft. Add seafood and potatoes; cook, stirring for 2 minutes. Stir in wine and lemon juice; bring to a boil, reduce heat and simmer for 10 minutes or until reduced by three-quarters.
• Add cream; bring to a boil, reduce heat, simmer, stirring occasionally, for about 30 minutes, or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

GRANDMA'S SEAFOOD CHOWDER

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot., In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.

BEST SEAFOOD CHOWDER

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.