Golden Seafood Chowder Recipes

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GOLDEN CLAM CHOWDER



Golden Clam Chowder image

This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. -Amanda Bowyer, Caldwell, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 15

2 celery ribs
2 medium carrots
1 medium onion
2 teaspoons olive oil
4 garlic cloves, minced
4 medium potatoes, peeled and diced
2 cans (6-1/2 ounces each) minced clams, undrained
1 bottle (8 ounces) clam juice
1 cup plus 1 tablespoon water, divided
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (12 ounces) evaporated milk
2 teaspoons cornstarch
2 bacon strips, cooked and crumbled

Steps:

  • Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender., Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts : Calories 195 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

GOLDEN SEAFOOD CHOWDER



Golden Seafood Chowder image

Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner. -Ami Paton Waconia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings (1-1/2 quarts)

Number Of Ingredients 13

1/2 cup finely chopped onion
1/4 cup butter, cubed
1 can (14-1/2 ounces) chicken broth
1 cup cubed peeled potato
2 celery ribs, chopped
2 medium carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon-pepper seasoning
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded sharp cheddar cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup cooked shrimp

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Nutrition Facts : Calories 550 calories, Fat 33g fat (22g saturated fat), Cholesterol 198mg cholesterol, Sodium 1233mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 35g protein.

SEAFOOD CHOWDER



Seafood Chowder image

A warm creamy, mixed seafood chowder served in a bread trencher. A good warm hearty meal for any occasion.

Provided by herbelust

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat the oil in a pan and brown the bacon well until it is crisp and golden.
  • Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.
  • Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.
  • Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)
  • Cut the fish into 2.5cm cubes. Add to the pot as soon as the tip of a knife will go through a potato.
  • Simmer gently for 3-4 minutes, turn up the heat and stir in the cream and add the shellfish. When boiling, remove from the heat.
  • Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
  • Serve in a warmed bread trencher (crusty bread roll with the top cut off and hollowed out.)

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