Yankee Chowder 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

YANKEE CHOWDER

Yankee Chowder image

Make and share this Yankee Chowder recipe from Food.com.

Provided by QueenJellyBean

Categories Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons butter
3/4 cup celery, chopped
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup flour
1 teaspoon crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato puree
4 cups milk
1 1/2 cups chicken broth
12 ounces cooked baby shrimp
7 ounces gouda cheese, shredded
1/2 cup white wine

Steps:

Melt butter in a 4 quart dutch oven; saute vegetables until tender.
Stir in flour and seasonings until smooth; remove from heat.
Stir in tomato puree then gradually stir in milk and broth.
Bring to a boil stirring constantly. Boil for 1 minute.
Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
Stir in shrimp and heat to serving temperature.
Just before serving, stir in wine.

Nutrition Facts : Calories 462.7, Fat 27.7, SaturatedFat 17.1, Cholesterol 201.5, Sodium 967.8, Carbohydrate 21.5, Fiber 1.3, Sugar 3.4, Protein 28.5

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