Chunky Fish And Shrimp Chowder Recipes

CHUNKY FISH CHOWDER

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

CHUNKY FISH AND SHRIMP CHOWDER

Steps:

• Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
• Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
• Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
• Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
• For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

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.

CHUNKY SEAFOOD CHOWDER

Steps:

• In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.