Please give me a recipe for seafood chowder?

Answer 1

ok here is the cheater version.. depending on how many people you are making this for is how many cans of soup you buy... so say 4-6 people use two or three cans of campbells clam chowder soup and then add in some potatoes, and the seafood you wish to add. simmer on low or you can cheat even more and steam all your seafood before adding it to the soup.. season with salt, pepper a splash of worchestershire sauce and poof you are out of the kitchen and your soup rocks.

Answer 2

Seafood Chowder Recipe


2 medium potatoes, cubed
1 carrot, sliced 1/4 inch thick
1 medium onion, chopped
1 cup clam juice
1 cup water
2 tablespoons reduced-fat margarine
1 pound fresh lean fish (halibut, tuna, haddock, orange roughy, etc), cut into 1-inch pieces
1 (6 1/2 ounce) can clams, undrained
1 (12 ounce) can evaporated skim milk
2 tablespoons chopped fresh chives
1 teaspoon paprika
Salt and pepper to taste

Heat potatoes, carrots, onion, clam juice, water, margarine, salt and pepper to boiling in a large saucepan. Reduce heat, cover and simmer 15-20 minutes or until potatoes are almost tender. Stir in fish and clams, cover and heat to boiling. Reduce heat and simmer about 5 minutes or until fish flakes easily with a fork. Stir in milk, chives and paprika and heat through.

Makes 6 Servings

Answer 3

So-Quick Seafood Chowder:

12 ounces fresh or frozen orange roughy fillets, thawed
1/2 (24-ounce) package frozen hash browns with onions and peppers
1 cup water
1 (12-ounce) can evaporated milk
1 (10-3/4-ounce) can cream of potato soup, undiluted
1/4 cup bacon bits
2 teaspoons chopped fresh dill or 3/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2-ounce) jar diced pimiento, drained
Garnish: fresh dill sprig

Cut fish fillets into 1-inch pieces.

Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender.

Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately.

Yield: 2 quarts

Answer 4

Seafood chowder recipe
ingredients
3 tbsp. butter Or margarine
1 large Onion, chopped
3 Stalks celery; sliced
3 Potatoes, peeled and chopped
1 can (8 oz) tomato sauce
1 can (14.5 oz) tomatoes
1 can (13.75 oz) chicken broth
1 McCORMICK'S Bay Leaf
1 tsp. McCORMICK'S Basil Leaves
1 tsp. McCORMICK'S Garlic Powder
1 tsp. McCORMICK'S Oregano Leaves
1 lb Frozen fish fillets (cod
-haddock, or
Sole), cut into 1-in cubes
1 can (6.5 oz) chopped clams
Undrained
1 lb Shrimps, peeled and deveined
-and chopped

Cooking Seafood chowder

1. From the mccormick/schilling "spice "xpress" newsletter vol. 5, no. 2 in a dutch oven, saute vegetables in butter/margarine over low heat until onions are transparent.

2. Add tomato sauce, tomatoes, broth, bay leaf, basil, garlic, and oregano; cover and simmer for 20 minutes.

3. Add fish, clams, and shrimp; simmer for 15 minutes more.

4. makes 2 quarts.

Answer 5

New England Seafood 'Chowdy'

INGREDIENTS
4 pounds haddock fillets , cut into 3/4 inch pieces
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
DIRECTIONS
Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

Answer 6

I love cooking myself. There are several great recipe sites to help. I always refer to the following two sites: http://allrecipies.com and http://foodnetwork.com

Bon Appetite!