Octopus Chowder Recipes

SPICY SEAFOOD CHOWDER

Spicy Seafood Chowder image

This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.

Provided by brew3431

Categories Chowders

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

3/4 lb bacon
1 tablespoon butter
1 medium onion, minced
1 stalk celery, minced
2 large carrots, chopped
1 jalapeno, minced (or other hot peper)
1 lb potato, chopped
4 ears corn, kernals cut off
6 cups stock or 6 cups water
1 tablespoon chili powder
2 teaspoons red pepper flakes
1 teaspoon cumin
1 teaspoon garlic
1 1/2 lbs seafood (use a mix of whatever you like or have on hand)
16 ounces half-and-half

Steps:

Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
add 1 tablespoon butter.
Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
Enjoy with some good bread.

Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3

OCTOPUS CHOWDER

OCTOPUS CHOWDER image

Categories Soup/Stew Fish Low Carb Low Fat Kid-Friendly Low/No Sugar Halloween Healthy Simmer

Yield 8 cups

Number Of Ingredients 14

Ingredients

1 lb. fresh baby octopuses (3 to 5 inches long) - cleaned
14 oz can of chicken broth
1 carrot 1 inch in diameter by 8 inches long cut into ½ inch chunks
½ of a tennis ball sized white turnip cut into ½ inch chunks
1 billiard ball sized Yukon gold potato cut into ½ inch chunks
½ cup fennel ½ inch diced
2 large plumb tomatoes cut up into 3/4 inch chunks
1/4 of a red pepper cut into ½ inch pieces
1/4 of a green pepper cut into ½ inch pieces
Small bunch of Italian parsley coarsely chopped
1 bay leaf
Optional - chopped jalapeno pepper
Good dash of allspice
salt and pepper

Steps:

Boil the octopuses for one hour. Drain. Place everything in a sauce pan and simmer until turnip and vegetables are tender (about 30 minutes) Remove bay leaf. Can be refrigerated for a day or two to blend the flavors.

NEW ENGLAND SEAFOOD CHOWDER

New England Seafood Chowder image

Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 12

Ingredients

8 bacon slices, chopped
2 large onions, chopped
1 tablespoon curry powder
4 8-ounce bottles clam juice
4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk
1 cup half and half
2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces

Steps:

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

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