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Seafood Chowder Recipe

Seafood Chowder Ingredients:

Seafood Chowder Recipe
Seafood Chowder Recipe
  • 2 large potatoes (peeled and diced)
  • 1 quart of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
  • 1 bay leaf
  • 2 ounces salt pork (cut into small pieces)
  • 1 large onion (peeled and diced)
  • 2 cans evaporated milk, or 3 cups light cream (I use the cream, but she says that if you’re going to leave this on the heat for a while, use the evap. milk, as it’s more stable and won’t curdle.)
  • 2 TBSP butter
  • salt and pepper to taste
  • 3/4-1 tsp dried thyme
  • 2 tsp dried parsley
  • 1/2 lb shrimp (peeled and deveined)
  • 1/2 lb bay scallops
  • 1 7 oz can chopped clams
  • 1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces

How to make Seafood Chowder:

  • Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.
  • Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.
  • Remove the salt pork from the pan and cook the onions in the rendered fat.
  • When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
  • Return the salt pork to the skillet and continue to cook until they’re brown and crispy. Save them for garnishing the chowder later.
  • Add the butter, thyme and parsley to the stock.
  • Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don’t want to overcook the seafood.
  • Add the cream or evap. milk, season with salt and pepper, and just heat until the cream is heated through, don’t boil.
  • Serve in warm bowls, garnished with the salt pork.

Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Ingredients:

Cheesy Vegetable Chowder Recipe
Cheesy Vegetable Chowder Recipe
  • 7 cups water
  • 9 cubes chicken bouillon, crumbled
  • 6 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 bunch celery, chopped
  • 3 cups chopped carrots
  • 2 (15 ounce) cans whole kernel corn
  • 2 (15 ounce) cans peas
  • 2 cups chopped fresh green beans
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 pound processed cheese, cubed

How to make Cheesy Vegetable Chowder:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Low Carb Fish Chowder Recipe

Low Carb Fish Chowder Ingredients:

Low Carb Fish Chowder Recipe

  • 1 pound of Fish Fillets (in bite-sized cubes)
  • 1 Carrot (diced)
  • ½ of a medium sized Onion
  • 2 stalks of Celery (thin slices)
  • ½ pound of Cauliflower Flowerets (Phool Gobhi)
  • 4 tsp. of Thickener (non-starch)
  • 2/3 cup of Heavy Cream
  • Salt (to taste)
  • Black Pepper (Pisi Kaali Mirch) (fresh ground – to taste)
  • 1 tbsp. Olive Oil or Butter (Makhan)
  • 1 ¼ quarts of Fish Stock or Water with Fish Soup Powder

How to make Low Carb Fish Chowder:

  • Preheat oven to 325°F, and line a large baking pan with oiled foil.
  • Cook the carrots, celery, and onion in olive oil or butter until they start to soften.
  • Place fish stock in a large saucepan. Add all vegetables and and simmer until vegetables are soft.
  • Add fish and continue to cook until fish is white.
  • Add thickener to thicken to chowder consistency.
  • Remove from heat and add heavy cream and seasonings. Serve immediately.

Corn Chowder Soup Recipe

Corn Chowder Soup Ingredients:

Corn Chowder Soup Recipe

  • 2 ounces Butter
  • 1 medium Onion, diced
  • 3 stalks Celery, diced
  • 2 Carrots, peeled and diced
  • 2 Tablespoons Flour
  • 2 cups Chicken broth
  • 4 cups Milk
  • 2 medium Potatoes, diced and boiled
  • 3 cups White corn
  • Salt and pepper to taste

How to make Corn Chowder Soup:

  • Melt the butter in a heavy soup pot. Add the onion, celery, and carrots.
  • Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming.
  • Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm
  • Serve this hearty chowder on a chilly fall evening.

Clam Chowder Soup Recipe

Clam Chowder Soup Ingredients:

Clam Chowder Soup Recipe

  • 3 slices bacon, diced
  • 1 cup chopped onion
  • 3 cups diced potatoes
  • 1 bottle (8 ounces) clam juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (approximately 7 ounces each) minced clams
  • 3 tablespoons flour
  • 2 cups half-and-half
  • 1 cup milk

How to make Clam Chowder Soup:

Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.