SEAFOOD CORN CHOWDER RECIPE 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 | INA GARTEN | FOOD NETWORK

Seafood Chowder Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

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