MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
THE REAL DEAL NEW ENGLAND FISH CHOWDER
I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased.
Provided by Hajar Elizabeth
Categories Chowders
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376.5, Fat 17.4, SaturatedFat 10.6, Cholesterol 73.5, Sodium 204.5, Carbohydrate 37.2, Fiber 2.7, Sugar 2.1, Protein 18.4
More about "newenglandseafoodchowdertherealdeal recipes"
SEAFOOD CHOWDER RECIPES: 13 COMFORTING CLASSICS TO TRY AT HOME
From fearlesseating.net
- Rinse and scrub the clams well in cold water. Bring 3 cups water to a boil over medium-high heat in a a large stock pot. Cover and add clams and steam about 10 - 15 minutes until clams open. Check frequently and remove clams as soon as they open. Strain broth and set clams aside. You should get about 4 cups clam broth.
- In heavy bottom stock pot, render fat from bacon or salt pork over medium-low heat for about 5 minutes. When a few TBSPs renders out, raise heat to medium and brown slightly. Remove browned bacon pieces or salted pork cracklings and reserve for later. Add 1-2 TBSP butter if additional fat is needed.
- Add the butter. Once melted, add the flour and stir constantly with a wooden spoon for about 3 to 5 minutes. The roux should simmer and puff slightly. If it becomes too dry and starts to stick to the pan at any point, add a little more butter.
NEW ENGLAND FISH CHOWDER - BOWL OF DELICIOUS
From bowlofdelicious.com
4.9/5 (143)Total Time 30 minsCategory SoupCalories 249 per serving
AUTHENTIC NEW ENGLAND FISH CHOWDER - BAREFOOT IN THE PINES
From barefootinthepines.com
4.6/5 (9)Total Time 1 hr 5 minsCategory Lunch/DinnerPublished Oct 17, 2022
NEW ENGLAND FISH CHOWDER: A CAPE COD FAVORITE - CAPE DAYS
From capedays.com
SEAFOOD CHOWDER RECIPE - BON APPéTIT
From bonappetit.com
THICK AND CREAMY NEW ENGLAND SEAFOOD CHOWDER - JENAHOWARD
From jenahoward.com
THICK AND CREAMY SEAFOOD CHOWDER - SEASONS AND SUPPERS
From seasonsandsuppers.ca
INSTANT POT NEW ENGLAND FISH CHOWDER – LEITE'S CULINARIA
From leitesculinaria.com
NEW ENGLAND FISH CHOWDER - TASTEFULLY GRACE
From tastefullygrace.com
EASY SEAFOOD CHOWDER - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER - FLAVOUR AND SAVOUR
From flavourandsavour.com
EASY NEW ENGLAND FISH CHOWDER - COLEY COOKS
From coleycooks.com
NEWENGLANDSEAFOODCHOWDERTHEREALDEAL RECIPES
From tfrecipes.com
RECIPE: NEW ENGLAND SEAFOOD CHOWDER - WHOLE FOODS MARKET
From wholefoodsmarket.com
BOSTON CLAM CHOWDER | NEW ENGLAND IN A BOWL
From confettiandbliss.com
NEW ENGLAND FISH CHOWDER - HOUSE OF NASH EATS
From houseofnasheats.com
NEW ENGLAND FISH CHOWDER - CHEF DENNIS
From askchefdennis.com
NEWFOUNDLAND SEAFOOD CHOWDER - AROUND THE BAY WITH DD
From aroundthebaywithdd.com
GLUTEN-FREE NEW ENGLAND SEAFOOD CHOWDER: THE REAL DEAL!
From theeclectickitchen.com
OLD FISH FACTORY SEAFOOD CHOWDER - TASTE OF NOVA SCOTIA
From tasteofnovascotia.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