Cheater Almost Instant Creamy Seafood Chowder Recipes

CREAMY DELICIOUS SEAFOOD CHOWDER

Steps:

• Peel and devien shrimp. Set aside.
• Coat a dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add onion, celery, red pepper, and garlic. Cook until tender.
• Add flour and cook, stirring contatnly, one minute. Gradually add in chicken broth, water and next 5 ingredients.
• Bring to a boil; reduce heat, and simmer uncovered, stirring often for 20 minutes or until the potatoes are tender.
• Stir in milk, corn and hot sauce. Return to a boil. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly.
• Remove and discard bay leaves.

CHEATER (ALMOST) INSTANT CREAMY SEAFOOD CHOWDER

Steps:

• In a large pot heat soup, milk, clams (and juice) , scallops and vegetables over medium-high heat. Simmer until scallops are cooked through.
• Add in the thawed cooked shrimp and simmer 5 minutes.
• serve with crusty bread and a nice salad for a complete meal!

HELEN'S BOUILLABAISSE (SEAFOOD CHOWDER)

Steps:

• Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.
• Rinse scallops and drain.
• Rinse halibut and drain. Cut halibut in two inch pieces.
• Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
• Add clams, boil 2 minutes or until clams open. Reduce heat.
• Add shrimp, scallops, and halibut making sure liquid covers all.
• Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
• NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh

CREAMY SEAFOOD FARFALLE

Steps:

• 1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.
• 2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
• 3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.
• 4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
• 5. Add heavy cream and marsala wine.
• 6. Add the cornstarch slurry, stiring gently.
• 7. Stiring gentlery Keep stiring until the chowder is thict and creamy.
• 8. Salt & Pepper to taste.
• 9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.

CREAMY SHRIMP AND TOMATO CHOWDER

Steps:

• In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
• Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.

LYNN'S SEAFOOD CHOWDER

Steps:

• In a roaster cooker place seafood and butter along with the celery let cook at 350 degrees for about 20 mins stirring occasionaly.
• add the soup, milk, and seasonings lower temp to about 150 cook till hot serve with bread. enjoy!

SEAFOOD CHOWDER

Steps:

• In a heavy 3 quart saucepan over medium heat, saute' onion, celery and garlic in butter for 5 minutes.
• Stir in vegetable juice, tomatoes with juice, water, tomato paste, macaroni, bouillon granules, parsley, basil, thyme and hot pepper sauce.
• Bring to a boil and boil for 4 minutes.
• Add the Shrimp and Cod.
• Bring to a boil, reduce heat to low, cover and simmer for 8 minutes or until fish is opaque and macaroni is tender.
• Stir in clams with liquid and lemon juice.
• Heat through.

SEAFOOD CHOWDER

Steps:

• Sauté onions; add potatoes, salt, pepper and clam juice.
• Simmer until potatoes are done.
• Add all your seafood, cream, and milk.
• Do not boil at this point.
• I transfer it to my crock pot so I can keep it hot.
• Sprinkle a bit of paprika on top.