has anybody got a recipe for seafood chowder?

Answer 1

Saw this on Food Network today - it's actually a Crab "stew" but the base would work for any seafood.

2 tablespoons butter
1 small onion, chopped
1 (10 3/4-ounce) can condensed cream of potato soup
1 (10 3/4-ounce) can condensed cream of celery soup
1 soup can milk
1 soup can half-and-half
1 pound claw crabmeat, picked free of any broken shells
1/4 cup dry sherry
Salt and freshly ground black pepper

In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids

This makes about 4 servings....

Looks great on TV!

Good Luck.

Answer 2

Seafood Chowder
Ingredients
1 tablespoon vegetable oil
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup diced carrot
Salt
Cayenne pepper
4 bay leaves
1 teaspoon chopped garlic
4 cups clam juice
3 cups tomatoes
1 1/2 pounds new potatoes, quartered
2 cups fresh sweet corn kernels
1/2 cup finely chopped fresh parsley
4 pounds raw assorted cleaned shellfish, (medium shrimp, shucked oysters, crabmeat, diced lobster meat, whole mussels
and clams, etc)
2 tablespoons finely chopped fresh parsley leaves

Directions
In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions,
celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the
vegetables are soft and tender. Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn.
Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood
and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls.

ENJOY!!!
:)

Answer 3

1 tablespoon vegetable oil
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup diced carrot
Salt
Cayenne pepper
4 bay leaves
1 teaspoon chopped garlic
4 cups clam juice
3 cups tomatoes
1 1/2 pounds new potatoes, quartered
2 cups fresh sweet corn kernels
1/2 cup finely chopped fresh parsley
4 pounds raw assorted cleaned shellfish, (medium shrimp, shucked oysters, crabmeat, diced lobster meat, whole mussels and clams, etc)
2 tablespoons finely chopped fresh parsley leaves

In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender. Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls.

Answer 4

SEAFOOD CHOWDER

1-1/2 lbs. cod fillets, fresh or frozen
1/4 lb. diced bacon
1 med. onion, finely chopped
1/2 c. celery, diced
1 chicken bouillon cube
2 c. boiling water
2 c. potatoes, diced
1 tsp. salt
1/4 tsp. thyme (optional)
Pepper to taste
1 c. undiluted evaporated milk or 10% light cream
1 c. milk
Add shrimp, prawns, scallops as desired

Cut fish fillets in 1-1/2 inch cubes. Dice bacon into 1/2 inch pieces. Fry in saucepan until crisp and brown. Remove bacon and reserve. Saute onion and celery in remaining bacon fat until tender, but not browned (about 5 minutes). Dissolve bouillon cube in boiling water and add to vegetables, add potatoes and seasonings.
Cover and simmer until potatoes are tender (about 10 minutes). Add fish and other seafood and simmer about 5-10 minutes. Add undiluted evaporated milk or cream and milk. Heat gently to blend flavors but do not boil or chowder may curdle. Taste and adjust seasoning if necessary, serve with bacon bits.