has anyone got a good recipe for seafood chowder ?

Question

i have eaten it in lots of restaurants in scotland and it is delicious, it has prawns, fish and potatoes amongst other things in it but i can never actually find a recipe for it, please help????

what is savoury ?

Answer 1

Seafood chowder

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.

Answer 2

Seafood Chowder
1/2 lb of EACH: Scallops, Clams, Shrimp, Lobster or Crab*
3 onions, diced
4 cups potatoes, cubed
1 can evaporated milk
1 stalk celery, diced
3 cups milk
1/2 pound butter
1/4 tsp pepper
1/4 tsp savory
1 bay leaf

Cook onions, potatoes and celery, on low, in just enough water to cover, until almost done (about 10 -15 minutes).

Add seafood and cook unitl done. Add butter, salt, pepper, savory, bay leaf and milk.

Heat without boiling. Sprinkle with paprika.

Optional - add 1 or 2 strips of cooked and crumbly bacon.

Answer 3

Here's a recipe for you ~

1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour or baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
2 cans condensed cream of potato soup (undiluted)
1 1/2 lbs shrimp or scallops or clams or crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
chopped fresh parsley (to garnish)


Melt butter in 3-quart saucepan over low heat.
Saute' celery and onion until tender.
Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
Add milk and condensed soup and stir until piping hot.
Meanwhile clean and chop seafood as you like.
I usually halve the shrimp and then cut one half in half and leave the other half whole.
If using extra large scallops I usually quarter them.
When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

Answer 4

seafood chowder.

1 tbs oil
4 rashers smoked bacon
1 onion
1 courgette
4 potatoes
!/2 pt. chicken stock
1 pt milk
1 bay leaf
1 tbs parsley
Black pepper.
11oz sweet corn
1lb smoked haddock
1 pack seafood cocktail. Mussels, prawns, squid etc. available in supermarket fish counters.

Fry diced bacon in oil until brown add diced onion and courgettes. Cook until soft. Add peeled diced potatoes, milk bay leaf, parsley and pepper. Bring to boil and simmer for 10Min's. Stir in sweetcorn, haddock and seafood. Simmer for further 5 minutes. Serves 6. lovely with fresh french bread.