Broccoli And Shrimp Chowder Recipes
BEST SEAFOOD CHOWDER
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
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
GREG'S BROCCOLI CHOWDER SOUP WITH FISH
My friend Greg would invite the gang over for a bowl of this quick and delicious soup which I am told came from another friend who found it in a Campbell Recipe Book.
Provided by karen in tbay
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine, add celery, onion and garlic. Cook til soft.
- Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.
Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5
BROCCOLI AND SHRIMP CHOWDER
Served hot or chilled, this main-course soup makes a delicious meal. Leave out the shrimp for a tasty appetizer. POINTS® Value: 2
Provided by Cucina Casalingo
Categories Chowders
Time 28m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
- Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.).
- Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.).
Nutrition Facts : Calories 149.4, Fat 1.4, SaturatedFat 0.5, Cholesterol 114, Sodium 575.9, Carbohydrate 17.5, Fiber 1.9, Sugar 3.5, Protein 17
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- In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.)
- Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.
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