SEAFOOD CHOWDER RECIPE EASY RECIPES

Name: Grandma's Seafood Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings (3-1/4 quarts).
Ingredients: 3 tablespoons plus 1/4 cup butter, divided; 1 pound sliced fresh mushrooms; 1/3 cup all-purpose flour; 1 teaspoon salt; 1/8 teaspoon pepper; 4 cups half-and-half cream; 1-1/2 cups 2% milk; 1 pound haddock fillets, skin removed, cut into 1-inch pieces; 1 pound uncooked medium shrimp, peeled and deveined; 2 cups frozen peas (about 10 ounces); 3/4 cup shredded cheddar cheese; 1 cup lump crabmeat (about 5 ounces), drained; 1 jar (4 ounces) diced pimientos, drained; 1 teaspoon paprika, optional

GRANDMA'S SEAFOOD CHOWDER RECIPE: HOW TO MAKE IT

Grandma's Seafood Chowder Recipe: How to Make It image

My grandmother makes this every year for Christmas morning—the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! —Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings (3-1/4 quarts).

Number Of Ingredients 14

Ingredients

3 tablespoons plus 1/4 cup butter, divided
1 pound sliced fresh mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups half-and-half cream
1-1/2 cups 2% milk
1 pound haddock fillets, skin removed, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas (about 10 ounces)
3/4 cup shredded cheddar cheese
1 cup lump crabmeat (about 5 ounces), drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon paprika, optional

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 1/4 cup 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.

Nutrition Facts : Calories 390 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 176mg cholesterol, SodiumContent 596mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 28g protein.

RICH SEAFOOD CHOWDER RECIPE: HOW TO MAKE IT

Rich Seafood Chowder Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley

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, FatContent 15g fat (8g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 1076mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

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