Fishermans Chowder Recipes

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FISHERMAN'S CATCH CHOWDER



Fisherman's Catch Chowder image

This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 8h15m

Yield 4

Number Of Ingredients 13

1 ½ pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
½ cup dry white wine
¼ cup chopped fresh parsley
¼ teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
⅓ cup light cream

Steps:

  • In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
  • One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 14.7 g, Cholesterol 116.9 mg, Fat 14.4 g, Fiber 2.4 g, Protein 34.6 g, SaturatedFat 7.9 g, Sodium 1063.5 mg, Sugar 4.9 g

FISHERMAN'S CHOWDER



Fisherman's Chowder image

Make soup that's a total catch with this Fisherman's Chowder recipe. Cream cheese and chicken broth create a thick base for this Fisherman's Chowder.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
2 cups fat-free reduced-sodium chicken broth
1 large white potato (1/2 lb.), chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cups milk
1 pkg. (12 oz.) frozen cod fillets, thawed, drained and cut into 2-inch pieces

Steps:

  • Cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
  • Add next 3 ingredients to reserved drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender.
  • Add cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 5 g, Protein 13 g

FISH CHOWDER



Fish Chowder image

Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.

Provided by Elise Bauer

Categories     Soup     Chowder     Cod     Fish     Fish Stew     New England     Seafood     Seafood Stew     Soup

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
1/2 cup dry white wine (optional)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
2 cups clam juice
1 bay leaf
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
1 1/2 to 2 pounds cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
1 1/2 cups heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
  • Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
  • Heat cream: In a separate pot, heat the cream until steamy (not boiling).

Nutrition Facts : Calories 644 kcal, Carbohydrate 37 g, Cholesterol 188 mg, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, Sodium 837 mg, Sugar 5 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g

FISHERMAN'S CHOWDER



Fisherman's Chowder image

This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!

Provided by Claudia Dawn

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/4 lb bacon, cut in small pieces
1 teaspoon paprika
1/2 cup chopped onion
1 cup diced raw potato
1 (6 1/2 ounce) can chopped clams, with liquid
1/4 cup white wine
1 cup crab legs or 1 cup imitation crabmeat
1 cup shrimp
1 cup scallops, halved/quartered (Any other shellfish you like)
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk)
1/3 cup instant mashed potatoes, to thicken

Steps:

  • In a heavy soup pot or kettle, brown the bacon for 5 minutes.
  • Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
  • Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
  • Season with salt and pepper, bay leaf and thyme.
  • Stir in the milk and heat over low flame, stirring constantly.
  • Do not allow mixture to boil.
  • When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
  • Remove bay leaf and serve.
  • Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

Nutrition Facts : Calories 204, Fat 9.9, SaturatedFat 4, Cholesterol 87.9, Sodium 549.1, Carbohydrate 10.9, Fiber 0.8, Sugar 0.7, Protein 16

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

Steps:

  • Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
  • Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
  • Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
  • Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
  • Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  • Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
  • Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
  • Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
  • Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FISH CHOWDER



Fish Chowder image

The creamy, comforting flavor of her mother's chunky seafood chowder nets compliments for Pat Gonet whenever she ladles it up in Wenham, Massachusetts.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 bacon strip, diced
2 tablespoons chopped onion
1/2 cup water
1 medium potato, cubed
1/4 teaspoon seafood seasoning
Dash salt and pepper
1 haddock, halibut or cod fillet (6 ounces)
1 cup 2% milk
2 teaspoons butter

Steps:

  • In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

Nutrition Facts : Calories 320 calories, Fat 13g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

FISH CHOWDER



Fish Chowder image

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...

Provided by Dreamgoddess

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons margarine or 2 tablespoons cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Steps:

  • Cut cod fillets into bite sized pieces.
  • Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Add fish and cook 10 minutes longer.
  • Add milk.
  • Reheat, but do not boil.
  • Serves 4.
  • Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4

COUNTRY FISH CHOWDER



Country Fish Chowder image

You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. -Linda Lazaroff, Hebron, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 cup chopped onion
4 bacon strips, chopped
3 cans (12 ounces each) evaporated milk
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
3 tablespoons butter
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Minced chives, optional

Steps:

  • In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

Nutrition Facts : Calories 250 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

CHUNKY FISH CHOWDER



Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

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.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

FISH CHOWDER



Fish Chowder image

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups chicken stock
2 cups bottled clam juice
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream
1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces

Steps:

  • Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
  • Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
  • Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
  • Add the mace, cayenne pepper and some seasoning, then stir in the milk.
  • Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

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  • COOK bacon in large saucepan until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
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From myrecipes.com


NEW ENGLAND FISH CHOWDER RECIPE: CREAMY, AUTHENTIC ...
This creamy New England fish chowder recipe tastes surprisingly light, and is full of chunky fresh fish, potatoes, and a delicate, satisfying flavor.This is the haddock chowder recipe I’ve enjoyed during Maine summers since childhood. Easy to make (bonus!), this fish chowder recipe will take your taste buds straight to Bar Harbor or Cape Cod.
From unpeeledjournal.com


CREAMY FISH CHOWDER RECIPE - BON APPéTIT
2014-06-24 Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with …
From bonappetit.com


EASIEST FISH CHOWDER RECIPE YOU'LL EVER MAKE
2020-04-22 Fish Chowder Recipe. Whether you've been trying to find a salmon chowder recipe, cod recipes, or haddock recipes, you can add this to your recipe files. This is just another way you can learn how to cook your catch. 2 pounds of fish (such as cod, halibut, haddock or salmon) 2 cups water ; 2 ounces bacon or salt pork; 2 onions, sliced; 4 large …
From takemefishing.org


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