Seafood Chowder?

Question

I love seafood chowder and have my own recipe that I use. Fancy trying something different. Would any of you care to share your recipe with me to try for a change?

Of course I'll share mine but I dont use quantities. It's very simple. I gently fry chopped carrots, celery and potato for a few minutes. Add some fish stock (lazy me - use a cube and a veggie one will do if I havent a fish one), a shake of dill and simmer until veg are almost soft. Then I add some smoked haddock, cod, cooked prawns, mussles, squid, a handful of frozen peas and some milk. Bring back to boil and simmer for 5 mins and serve. Now, come on, share yours !

Answer 1

All of these recipes are yummy and best of all...easy!

Salmon Chowder
INGREDIENTS
•3 tablespoons butter
•3/4 cup chopped onion
•1/2 cup chopped celery
•1 teaspoon garlic powder
•2 cups diced potatoes
•2 carrots, diced
•2 cups chicken broth
•1 teaspoon salt
•1 teaspoon ground black pepper
•1 teaspoon dried dill weed
•2 (16 ounce) cans salmon
•1 (12 fluid ounce) can evaporated milk
•1 (15 ounce) can creamed corn
•1/2 pound Cheddar cheese, shredded

DIRECTIONS
1.Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2.Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Crawfish Chowder
INGREDIENTS
•1/4 cup butter
•1/2 bunch green onions, chopped
•1/2 cup butter
•2 pounds frozen crawfish, cleaned
•2 (10.75 ounce) cans condensed cream of potato soup
•1 (10.75 ounce) can condensed cream of mushroom soup
•1 (15.25 ounce) can whole kernel corn, drained
•4 ounces cream cheese, softened
•2 cups half-and-half cream
•1/2 teaspoon cayenne pepper

DIRECTIONS
1.Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2.In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Oyster and Spinach Chowder
INGREDIENTS
•1 tablespoon olive oil
•1 medium onion, chopped
•2 large green onions, sliced
•1 cup sliced fresh mushrooms
•1 bunch fresh baby spinach leaves, rinsed and drained
•5 cups milk, divided
•1/2 cup all-purpose flour
•2 cups chicken broth
•3 (8 ounce) cans whole oysters
•1 cup shredded Cheddar cheese

DIRECTIONS
1.Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
2.Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.

Quick Clam Chowder
INGREDIENTS
•1 (10.75 ounce) can New England clam chowder
•1 (10.75 ounce) can condensed cream of potato soup
•1 (10.75 ounce) can condensed cream of celery soup
•1 (6.5 ounce) can minced clams
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 tablespoon margarine
•4 cups half-and-half cream

DIRECTIONS
1.In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.

Seafood Chowder (I don’t do fish)
INGREDIENTS
•1 1/2 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 1/2 cups chopped potatoes
•1 teaspoon dried parsley
•1/2 teaspoon ground black pepper
•1/2 teaspoon ground cayenne pepper
•1/2 pound shrimp
•1/2 pound bay scallops
•1/2 pound crabmeat
•1/2 pound calamari tubes
•1 (6.5 ounce) can chopped clams

DIRECTIONS
1.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.
2.Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Answer 2

Here is a slimmed down recipe from Prevention Magazine:

Seafood Chowder

A chowder recipe that's low in fat and calories
by Jane Kirby, RD, and David Joachim
"In Maryland, we love our chowder milky and rich. I didn't want to give it up, so I found a way to make it low in fat and calories."
--Tammy L. DePriest, Tall Timbers, MD

2 tablespoons butter or margarine
1 small onion, chopped
1 celery rib, chopped
1 can (14½ ounces) fat-free, reduced-sodium chicken broth
1 cup (3 ounces) small shell pasta
1 bay leaf
¼ teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper

1 can (13 ounces) fat-free evaporated milk
8 ounces fresh or thawed frozen, peeled, and deveined shrimp and/or scallops
1 can (16 ounces) clams or oysters
8 ounces fresh or frozen and thawed fish fillets, cut into 1" cubes
2 tablespoons chopped pimiento
2 tablespoons chopped parsley



1. Warm butter in a large saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until tender.

2. Add broth, pasta, bay leaf, thyme, nutmeg, and red pepper. Heat to boiling.

3. Reduce heat to low, and cook 15 minutes, or until pasta is tender.

4. Stir in evaporated milk, shrimp and/or scallops, clams or oysters (with liquid), fish, pimiento, and parsley. Heat gently 10 minutes, or until fish flakes easily. Remove and discard bay leaf before serving.

Makes 4 Servings

Answer 3

This sea bass chowder is made with sea bass fillets, tomato paste, green and red bell pepper, onions, bacon drippings, potatoes, and garlic.
INGREDIENTS:
•2 pounds sea bass fillets (or other firm fish)
•2 tablespoons bacon drippings
•1/4 cup butter
•1/3 cup all-purpose flour
•1 1/2 cups chopped onions
•1 clove garlic, minced
•3/4 cup chopped green and red bell pepper
•1 1/2 cups diced raw potatoes
•1 can (6 ounces) tomato paste, mixed with 1 1/2 cups water
•1 tablespoon Worcestershire sauce
•12 whole cloves
•dash hot pepper sauce
•1 tablespoon paprika
•1 bay leaf
•1 tablespoon salt
•1/4 teaspoon pepper
•1 lemon, thinly sliced
PREPARATION:
Cut fish into 1-inch pieces; refrigerate while preparing chowder. In a large heavy stock pot, combine bacon drippings, butter, and flour. Cook over medium low heat, stirring, until a smooth paste has formed.
Add onion, garlic, and bell pepper; cook for 5 to 7 minutes. Add diced potatoes, tomato paste with water, cloves, hot pepper sauce, paprika, bay leaf, salt, and pepper. Cover and simmer for 30 minutes. Add fish; cover and cook for 10 minutes; add lemon slices.
Serves 4.

Answer 4

Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 1 tbsp olive or sunflower oil 110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice 175-225g/6-8oz onions, chopped 25g/1oz flour 850ml/1½ pints homemade fish stock or, if no fish stock, water 425ml/¾ pint milk bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf 6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice. salt and freshly ground pepper pinch of mace pinch of cayenne pepper 700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin 150ml/¼ pint single cream 450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. To garnish freshly chopped parsley and chives To serve Crusty bread and butter Method 1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. 2. Add the onion, cover and sweat for a few minutes over a low heat. 3. Stir in the flour and cook for 1-2 minutes. 4. Add the fish stock or water gradually. 5. Add the milk, bouquet garni and potatoes. 6. Season well with salt, pepper, mace and cayenne. 7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. 8. The chowder may be prepared ahead to this point. 9. Cut the fish into 2.5cm /1in cubes. 10. Add to the pot as soon as the tip of a knife will go through a potato. 11. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. 12. Add any liquor obtained from opening the mussels or clams. 13. When boiling, remove from the heat. 14. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. 15. Serve in a deep dish with plenty of bread and butter. Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.

Answer 5

U mean London roll

TRY THIS ONE FOR SIZE BABY:

http://allrecipes.com/default.aspx...
&
http://www.recipezaar.com/




Yam......

Answer 6

Tell me yours first i'm hungry

Answer 7

I DON'T HAVE ONE BUT WOULD YOU CARE TO SHARE YOURS?