SEAFOOD CHOWDER NUTRITION RECIPES

Name: Best Seafood Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32 servings (8 quarts).
Cuisine: North America, New England
Ingredients: 1/2 pound sliced bacon, diced; 2 medium onions, chopped; 6 cups cubed peeled potatoes; 4 cups water; 1 pound bay or sea scallops, quartered; 1 pound lobster meat, cut into 1-inch pieces; 1 pound uncooked medium shrimp, peeled and deveined; 1 pound cod, cut into 1-inch pieces; 1 pound haddock, cut into 1-inch pieces; 1/2 cup butter, melted; 4 teaspoons salt; 4 teaspoons minced fresh parsley; 1/2 teaspoon curry powder; 2 quarts whole milk; 1 can (12 ounces) evaporated milk; Oyster crackers, optional

BEST SEAFOOD CHOWDER RECIPE: HOW TO MAKE IT

Best Seafood Chowder Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

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, FatContent 9g fat (4g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 625mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

SEAFOOD CHOWDER RECIPE - FOOD.COM

Seafood Chowder Recipe - Food.com image

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
chopped fresh parsley (to garnish)

Steps:

Melt butter in 3-quart saucepan over low heat.
Saute' celery and onion until tender.
Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
Add milk and condensed soup and stir until piping hot.
Meanwhile clean and chop seafood as you like.
I usually halve the shrimp and then cut one half in half and leave the other half whole.
If using extra large scallops I usually quarter them.
When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

Nutrition Facts : Calories 386.2, FatContent 23.6, SaturatedFatContent 14.1, CholesterolContent 208.4, SodiumContent 1333.2, CarbohydrateContent 21.1, FiberContent 0.9, SugarContent 2.3, ProteinContent 22.2

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