RECIPE FOR FISH CHOWDER WITH BACON RECIPES
NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield about 4-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
SEAFOOD CHOWDER RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.
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Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
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NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories per serving
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
See details
SEAFOOD CHOWDER RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category main-dish
Reviews 4.9
Total Time 1 hours 5 minutes
Category main-dish
- In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.
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Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
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Reviews 5
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Calories 230 per serving
From bettycrocker.com
Reviews 5
Total Time 40 minutes
Calories 230 per serving
- Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
See details
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Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
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