Newenglandseafoodchowdertherealdeal Recipes

NEW ENGLAND SEAFOOD CHOWDER - THE REAL DEAL

Steps:

• In a large, heavy pot, place the fish and stock and bring to a boil. Cover pot and simmer for 4-5 minutes. Remove fish with a slotted spoon and set aside. Remove and reserve the stock.
• In the same pot, melt the butter over medium heat. Add the onions and celery and saute until tender. Add the flour and cook, stirring with a wooden spoon, for 4 minutes. Add reserved stock and mix well. Add potatoes, bay leaf and parsley and cook until potatoes are tender, about 8-10 minutes. Add scallops and shrimp. Cook until tender. Add clams and lobster and stir well.
• In a saucepan, heat half & half over medium heat until hot and add to the seafood mixture. Cook chowder, stirring frequently until slightly thickened and smooth. Season with salt and pepper to taste. Ladle chowder into bowls and garnish with parsley.

THE REAL DEAL NEW ENGLAND FISH CHOWDER

Steps:

• Your pot may only take 2 cans of the evaporated milk. Zaar didn't like 2-3 cans. :). Those who hate or are skeptical about evaporated milk have all loved my chowders.
• Place onions and potatoes with thyme and salt and pepper into a large pot and cover with water. If you aren't going to thicken, add butter now.
• Bring to the boil and cook until potatoes begin to cook.
• Using the butter and flour make a roux in a small frying pan by melting the butter, stirring in the flour, whisking and cook 1 minute.
• Continue to cook at a simmer until potatoes are just underdone.
• Add the roux and simmer on medium high heat, stirring until quite thick. Add fish and lower heat to a gentle simmer for 5 minutes.
• Add evaporated milk.
• Lower heat and allow to cook until potatoes are just tender.
• Raise heat to near the boil and turn the heat off. Allow to stand covered most of the day or overnight. Adjust seasoning.
• It can be eaten at this point though I prefer to leave on lowest heat and stir occasionally for an hour then allow to stand all afternoon; overnight is best. I always think most chowders, soups, stews and sauces are best made a day in advance.
• This is at it's very best made a day ahead and slowly reheated. This will not freeze. I prefer cod for the flavor and is most commonly used. There appears to be many steps though all simple. I can throw this together nearly as quick as I can open a can.
• Serve with crackers and sour pickles if you want to go "all New England!".
• VARIATION 1.
• If I am doing clam chowder I use 1 pint of chopped fresh clams or 3-4 small cans of minced clams; using the iquid as part of the water with both fresh and canned clams.
• VARIATION 2.
• For corn chowder I use 2 cans of cream style corn and 1 can of whole kernel corn plus 1 small jar of baby food corn. It really ups the corn flavor.

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
• Transfer to paper towel using slotted spoon.
• Pour off all but 3 T. bacon fat.
• Add onions and celery to Dutch oven.
• Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
• Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
• Bring to boil.
• Tie thyme and parsley in a piece of cheesecloth. Add to soup.
• Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
• Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
• Return puree to soup.
• Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
• Bring soup to boil, stirring until smooth.
• Thin with more milk if desired.
• Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
• Discard cheesecloth bag.
• Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
• Adjust seasoning.
• Cover and simmer until fish and scallops are just opaque, about 1 minute.
• Ladle soup into bowls.
• Top each with thin pat of butter.
• Sprinkle with paprika and serve.