Atlantic Seafood Chowder Recipes

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MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

SEAFOOD CHOWDER (ATLANTIC CANADA) RECIPE - (4.5/5)



Seafood Chowder (Atlantic Canada) Recipe - (4.5/5) image

Provided by á-646

Number Of Ingredients 13

3 or 4 slices good bacon, finely chopped
3 tablespoons butter
1 large onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
2 or 3 Yukon Gold (or other high starch potato such as Idaho or Russet) potatoes, peeled and chopped into small dice
250 ml bottle of clam juice
3 cups water
4 bay leaves
1 lb mixed seafood, de-boned and cut into small bits
1 cup cream (18 per cent milk fat, known here as "coffee cream").
pinch of thyme
salt and plenty of fresh cracked black pepper

Steps:

  • 1. Start by heating a large soup pot, preferably stainless steel (not non-stick) over medium high heat, then adding the bacon. Stir and fry the bacon until it's nicely browned. Pour off all but about a tablespoon of the fat that accumulates. 2. Reduce heat to medium and add the butter. 3. Add the onion and celery and saute gently for about five minutes until the onion is nice and soft. Add one (just one!) clove of the garlic and stir for a few seconds. 4. Add in the potato, the clam juice, water and bay leaves and bring the mixture to a rapid boil over high heat. 5. Keep the heat at medium-high and boil it hard for 10 minutes. This helps to release starch from the potato which helps to thicken the chowder later. 6. Reduce heat to medium-low and add in the seafood. Simmer very gently for five to eight minutes. 7. At this point, the chowder can be cooled and stored until you're ready to finish and serve it later. When ready to serve, add in the cream, a pinch of dried thyme, a very finely minced clove of garlic and salt and pepper to taste. 8. I personally like a chowder that has that rich flavour of fresh garlic (not too much though) and is very peppery. 9. Bring the pot just to a steaming hot (don't let it boil) temperature over medium-low heat, about ten minutes. Remove and discard the bay leaves. Serve with bread, biscuits or crackers and a side donair.

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 ounces salt fat pork, chopped fine
2 medium onions, diced
3 medium potatoes, peeled and diced
1 cup water
1/2 lb shrimp, halved, quartered if large
1/2 lb scallops, halved, quartered if large
1/2 lb lobster meat, cut into bite-size pieces
1/2 lb haddock fillet, cut into bite-size pieces
2 cups whole milk or 2 cups light cream
1 (370 ml) can evaporated milk
salt
pepper

Steps:

  • In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When pieces are crisp and golden brown, remove and reserve for garnish.
  • Drain off all but 2 tablespoons of the fat. Add onions and sauté until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.
  • Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Chowders

Time 40m

Yield 11 cups

Number Of Ingredients 16

1/2 lb fresh salmon
1/2 lb halibut
1/2 lb bay scallop
1 lobster, cooked
5 slices smoked bacon, diced
2 tablespoons unsalted butter
2 garlic cloves, finely minced
1 tablespoon fresh thyme, leaves removed
2 dried bay leaves
3 cups yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/2 cup clam juice
1 1/2 cups vegetable broth or 1 1/2 cups water
1 cup heavy cream
sea salt and white pepper
1/4 cup fresh chives, finely minced
1/4 cup fresh parsley, washed and lights

Steps:

  • Preheat a heavy bottomed pot over medium high heat.
  • Add bacon and cook slowly until crisp and golden, strain off fat.
  • Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
  • Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
  • Add diced potatoes, clam juice, cream and broth, covering potatoes.
  • Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
  • Stir in lobster meat and season to taste with sea salt and pepper.
  • Serve garnished with fresh chives and parsley.

ATLANTIC CLAM CHOWDER



Atlantic Clam Chowder image

Make and share this Atlantic Clam Chowder recipe from Food.com.

Provided by Alia55

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 (6 ounce) cans baby clams
1/4 lb side bacon, coarsely chopped
1/4 lb peameal bacon, coarsely chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups chicken stock
1 potato, finely diced
2 cups whole milk
salt
pepper

Steps:

  • In a heavy saucepan, sauté side and back bacon until almost crisp.
  • Add celery and onion and cook just until limp.
  • Add stock and potato.
  • Cover and simmer about 10 minutes.
  • Add clams and simmer about 10 minutes.
  • Add milk and heat to just below the boiling point.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 408.1, Fat 21.1, SaturatedFat 7.7, Cholesterol 79.6, Sodium 920.1, Carbohydrate 24.4, Fiber 1.6, Sugar 9.8, Protein 28.8

ATLANTIC SEAFOOD CHOWDER



Atlantic Seafood Chowder image

Make and share this Atlantic Seafood Chowder recipe from Food.com.

Provided by Chef mariajane

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

3 slices smoked bacon, diced
1 tablespoon butter
1 sweet onion, diced
2 garlic cloves, minced
2 -3 celery ribs, diced
1 large carrot, diced
herbs, bundle thyme, bay leaf, and parsley, tied up with string
1 large russet potato, peeled and cubed
1/2 cup clam juice
1 cooked lobster, all meat cleaned, and chopped
1 halibut steaks, cleaned and diced
2 salmon, portions Atlantic, diced
2 lbs scallops and mussels and clams and shrimp, cleaned (peeled and deveined)
1 cup 35% cream

Steps:

  • Prepare all ingredients as needed. Heat a heavy bottom pot over medium heat. Add the bacon and cook slowly unti crisp and golden. Stir in the butter, onion, garlic, celery, carrot; lightly season and sauté for about 5 minutes, until they sweat a little. Add the potatoes, clam juice herb bundle and enough water to barely cover the potatoes. Bring to a boil, reduce to a simmer and cook for 10 minutes. Lightly season with salt and pepper and add the lobster, halibut, salmon, scallops, mussels, clams and shrimp. Cover and cook until clams, and mussels have opened up. Season with salt and pepper, and finish with cream. Taste and adjust the sesoning as needed. Serve garnished with fresh chives and parsley and a fresh biscuit. Enjoy!

Nutrition Facts : Calories 712.1, Fat 29.2, SaturatedFat 15.3, Cholesterol 590.5, Sodium 997.2, Carbohydrate 27.1, Fiber 3.4, Sugar 4.2, Protein 81.9

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