Peppery Fish Chowder With Rice Recipes

FISH CHOWDER

Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

EASY FISH CHOWDER N' RICE

Easy Fish Chowder N' Rice image

Make and share this Easy Fish Chowder N' Rice recipe from Food.com.

Provided by Kippdavis

Categories Gumbo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces ling cod fish fillets
1 cup diced green pepper
1 cup sliced celery
1/2 cup diced onion
12 ounces canned diced tomatoes
12 ounces tomato sauce
2 tablespoons butter
2 tablespoons chopped parsley
salt and pepper
1 cup uncooked long grain white rice

Steps:

Cut cod filet into 1" cubes.
Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
Add parsley, diced tomatoes and tomato sauce.
Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
Serve over cooked rice.

Nutrition Facts : Calories 346.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 575.9, Carbohydrate 49.4, Fiber 4.3, Sugar 8.2, Protein 21.3

INSTANT POT® SEAFOOD CHOWDER

Instant Pot® Seafood Chowder image

A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.

Provided by Paula Copeland

Time 1h15m

Yield 12

Number Of Ingredients 17

Ingredients

4 slices bacon, cut into 1-inch pieces
5 cloves garlic, minced
1 medium onion, diced
3 stalks celery, thinly sliced
1 medium carrot, diced
4 medium russet potatoes, peeled and cubed
1 (14 ounce) can whole kernel corn
2 cups vegetable broth
6 (4 ounce) haddock fillets
1 cup uncooked medium shrimp, peeled and deveined
1 cup sea scallops
1 tablespoon chopped fresh thyme
1 pinch red pepper flakes, or to taste
ground black pepper to taste
2 tablespoons cornstarch
2 tablespoons water
1 cup milk

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g

PEPPERY FISH CHOWDER WITH RICE

Peppery Fish Chowder with Rice image

Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies - an aromatic meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 10

Number Of Ingredients 13

Ingredients

2 medium stalks celery, chopped (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup uncooked instant rice
2 cups eight-vegetable juice
1 cup dry white wine or vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 pound firm-fleshed fish steak, cut into 1-inch pieces
3 tablespoons chopped fresh parsley

Steps:

Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
Stir in fish and parsley.
Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

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