Erics Viking Chowder Recipes

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BEST SEAFOOD CHOWDER



Best Seafood Chowder 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

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

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, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

ERIC'S VIKING CHOWDER



Eric's Viking Chowder image

Saffron is the secret ingredient which takes this seafood stew to the next level. Posted for ZWT 6 - Scandanavia.

Provided by kitty.rock

Categories     Scandinavian

Time 45m

Yield 5-6 main dish servings, 5-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/4 cup flour
3 cups fish stock, clam juice or 3 cups vegetable broth
4 medium-large potatoes, peeled and roughly diced
1 medium onion, peeled and finely diced
1 1/2 lbs salmon fillets
1 lb mixed shellfish and mussels
1/2 cup whipping cream
1/8 teaspoon powdered saffron (about 1 large pinch)
dried dill (optional) or fresh dill (to garnish) (optional)

Steps:

  • Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve.
  • Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
  • Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
  • Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
  • Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
  • Garnish with dried or fresh dill, if desired, and serve.

Nutrition Facts : Calories 546.3, Fat 21.5, SaturatedFat 9.9, Cholesterol 142.6, Sodium 622.4, Carbohydrate 40.8, Fiber 4.2, Sugar 2.3, Protein 46

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