MARYLAND CRAB-SWEET CORN CHOWDER
This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.
Provided by Mom of Five
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
- Carefully add chicken broth.
- Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes.
- Stir in whipping cream, salt, and white pepper.
- Simmer, uncovered, for 10 min.
- or until slightly thickened.
- Watch carefully because it may foam and rise in pan.
- Remove from heat; cool slightly.
- Pour the cooled mixture into a blender container.
- Cover and blend until smooth.
- Return to same sauce pan.
- Keep warm.
- Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
- Add chopped sweet pepper.
- Cover and cook about 1 minute or til tender.
- Drain.
- Stir the drained vegetables into the soup.
- Add the fresh or frozen crab meat; heat through.
- If desired, garnish with parsley and red pepper strips.
Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11
BEST SEAFOOD CHOWDER
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
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
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.
SEAFOOD CHOWDER
Provided by Ina Garten
Time 2h10m
Yield 3 quarts
Number Of Ingredients 26
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.
SEAFOOD CHOWDER
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.
Provided by Sam Sifton
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
- Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
- Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
- Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
- If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams
DANIELLE'S SEAFOOD CHOWDER
I wanted to serve a different dish from the usual seafood casserole so I played with the dish and came up with this.
Provided by Danielle Girouard
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
- Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
- Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 39.5 g, Cholesterol 161.2 mg, Fat 25 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14.4 g, Sodium 550.4 mg, Sugar 4.5 g
More about "maryland seafood chowder recipes"
SEAFOOD CHOWDER - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN …
From dairyfarmersofcanada.ca
FISH CHOWDER SOUP | RECIPETIN EATS
From recipetineats.com
THICK AND CREAMY SEAFOOD CHOWDER | SEASONS AND SUPPERS
From seasonsandsuppers.ca
SEAFOOD CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
BEST MARYLAND CLAM CHOWDER RECIPE - CHESAPEAKE BAY RECIPES
From chesapeakebayrecipes.com
Cuisine AmericanCategory SoupServings 4Total Time 1 hr
CREAMY SEAFOOD CHOWDER - SPEND WITH PENNIES
MARYLAND CRAB SOUP RECIPE | OLD BAY - MCCORMICK
From mccormick.com
Cuisine CoastalCategory Soups, Stews, And ChiliServings 10
20+ SEAFOOD CHOWDER RECIPES - EATINGWELL
From eatingwell.com
SEAFOOD CHOWDER - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SEAFOOD RECIPES - MARYLAND DEPARTMENT OF NATURAL …
From dnr.maryland.gov
CRAB AND CORN CHOWDER MARYLAND STYLE - YOUTUBE
From youtube.com
MARYLAND CRAB, SHRIMP, AND BACON CHOWDER | RECIPELION.COM
From recipelion.com
65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
From tasteofhome.com
SUMMER ROCKFISH CHOWDER — ELEVATED WILD
From elevatedwild.com
NEW ENGLAND SEAFOOD CHOWDER RECIPE ON FOOD52
From food52.com
CHESAPEAKE CHOWDER RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love