Simple Seafood Chowder Recipes

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SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
  • Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
  • Add the mace, cayenne pepper and some seasoning, then stir in the milk.
  • Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

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

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

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.

SIMPLE SEAFOOD CHOWDER



Simple Seafood Chowder image

In the Maritimes, there were a few restaurants such as Granit Brew Pub and Boondocks that served an amazing seafood chowder. Seafood was freshly caught and chowder was rich, thick and creamy with big chucks of lobster, crab and shrimp and whole clams peeking through the cream. It was sometimes difficult for me to choose other items from the menu. But a fellow Maritimer gave me this insanely easy recipe for seafood chowder that is second only to the two restaurants mentioned above! You can easily substitute Haddock or other firm fish if someone has a seafood allergy and it is just as tasty! You may need to double the recipe!

Provided by Kim A. Heaphy

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

2 (285 ml) cans cream of potato soup
300 ml milk
400 ml seafood (fresh or frozen)

Steps:

  • Mix milk and soup together. Bring to a simmer.
  • Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
  • Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.

Nutrition Facts : Calories 46.9, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.2, Sodium 35.9, Carbohydrate 3.4, Protein 2.4

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 16

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

Steps:

  • In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

SEAFOOD CHOWDER



Seafood Chowder image

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Provided by MyVintageMommy

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 8

Number Of Ingredients 16

1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

Steps:

  • Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
  • Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g

SEAFOOD CHOWDER



Seafood Chowder image

I was brought up on seafood and this is not cheap to make but it is my favorite. I made it for a pot luck supper because there was going to be 3 chefs there. I got a big number one. The supper had to be all seafood.

Provided by NoraMarie

Categories     Chowders

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

1 cup onion, minced and saute
5 diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 (6 1/2 ounce) can clams, chopped including juice
1 (4 1/2-6 ounce) can shrimp (whole or chopped)
1 (6 1/2 ounce) can lobster meat (or 1 can lobster tail, chopped)
1/2-1 lb sliced scallops
2 cups light cream
2 cups milk
2 tablespoons butter
paprika

Steps:

  • Sauté onions; add potatoes, salt, pepper and clam juice.
  • Simmer until potatoes are done.
  • Add all your seafood, cream, and milk.
  • Do not boil at this point.
  • I transfer it to my crock pot so I can keep it hot.
  • Sprinkle a bit of paprika on top.

Nutrition Facts : Calories 297.4, Fat 14.1, SaturatedFat 8.5, Cholesterol 101.5, Sodium 431.5, Carbohydrate 25.4, Fiber 2.6, Sugar 1.6, Protein 17.7

EASY SEAFOOD CHOWDER



Easy seafood chowder image

Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread

Provided by Liberty Mendez

Categories     Lunch

Time 28m

Number Of Ingredients 13

1 small potato (about 150g), cut into 2cm cubes
½ tbsp vegetable oil
1 celery stick, finely chopped
1 shallot, peeled and finely chopped
1 garlic clove, grated
1 tbsp plain flour
200ml semi-skimmed or whole milk
100ml vegetable or fish stock
80g frozen prawns or smoked fish
75g fresh or frozen sweetcorn or peas (or use a mixture)
1 small lemon, zested and juiced
½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
crusty bread, to serve (optional)

Steps:

  • Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
  • Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
  • Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
  • Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
  • Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.

Nutrition Facts : Calories 432 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium

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