Superb Fish Chowder Cassies Recipes

HOW TO MAKE PRIZE-WINNING SEAFOOD CHOWDER

Steps:

• In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
• Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
• Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
• Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
• Garnish with more fresh dill and serve hot.

NOVA SCOTIA FISH CHOWDER

Steps:

• In a large pot, melt butter. Add onion and sauté until soft.
• Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
• Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
• Stir in cream; heat slowly, stirring often, until steaming hot.

NEW ENGLAND FISH CHOWDER

Steps:

• In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

SUPERB FISH CHOWDER - CASSIES

Steps:

• In a medium saucepan, salt water & boil potato chunks until fork tender. Drain & set aside.
• Preheat oven to 350 degree F. On a sheet pan or broiler pan liner- spray with nonstick cooking spray. Evenly spread the cod pieces and salt lightly. Bake in oven just until opaque. About 20 minutes. Just until about cooked through. Drain off juice.
• In a large stock pot, over medium heat - melt butter and saute onions, until tender.
• To the onions, add the milk, cream, and cream cheese. Simmer and stir as the cream cheese melts into the milks. Now, add the seasonings and bullion paste. Turn heat to low, and add the potatoes and corn. Once fish is opaque gently add it to the pot. Bring back to a full boil, then turn off heat and leave set for about 5 minutes. This is to finish cooking the fish.
• Now, taste to see if needs more salt or pepper. Stir in the parsley and Sherry & ladle into individual bowls, can serve with rolls or oyster crackers.
• This is one yummy chowder. Enjoy!