Best 3 Oven Baked Seafood Chowder 5fix Recipes
Delight your taste buds with a comforting bowl of Oven-Baked Seafood Chowder, a culinary symphony of flavors and textures. This hearty and luscious chowder is a delightful fusion of tender seafood, a creamy broth, and a medley of vegetables, all harmoniously baked to perfection in the oven. Our collection of recipes offers a variety of seafood chowder variations, each with its own unique twist, ensuring that there's a perfect chowder for every palate. Embark on a culinary journey with us as we explore the delectable world of Oven-Baked Seafood Chowder, leaving you with a warm and cozy feeling that lingers long after the last spoonful.
Let's cook with our recipes!
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.
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SHEET PAN SEAFOOD BOIL
All the yummy flavors of a seafood boil with less effort. Just roast your seafood in the oven in a flavored butter sauce. Serve with crusty bread.
Provided by Bites With Applewhite
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
- Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
- Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.
Nutrition Facts : Calories 770.4 calories, Carbohydrate 29.6 g, Cholesterol 394.2 mg, Fat 44.2 g, Fiber 3.1 g, Protein 64.6 g, SaturatedFat 24.7 g, Sodium 1521.9 mg, Sugar 2.6 g
Tips:
- Use fresh seafood. Fresh seafood will give your chowder the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
- Use a variety of vegetables. Vegetables add flavor, texture, and nutrients to your chowder. Some good choices for seafood chowder include potatoes, carrots, celery, onions, and corn.
- Use a flavorful broth. The broth is the base of your chowder, so make sure it's flavorful. You can use a seafood broth, chicken broth, or vegetable broth.
- Season your chowder to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or white wine.
- Serve your chowder hot. Seafood chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Seafood chowder is a delicious and hearty soup that's perfect for a cold day. It's easy to make and can be customized to your liking. With a few simple tips, you can make a seafood chowder that will impress your family and friends.
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