Bab's New England Seafood Chowder
healthybabs
Posts: 593 Member
This is a really easy chowder recipe that can easily be adapted to your liking by varying the types of seafood you use. You will see that I use canned evaporated milk as opposed to half and half or cream. This will eliminate the possibility of your chowder curdling. This makes about 10 servings.
Ingredients:
Unsalted Butter, 4 Tablespoons
Fillets of Anchovies, 4 pcs
Celery - Raw, 4 stalk, medium (7-1/2" - 8" long)
Onions - Raw, 1 slice, large (1/4" thick)
Potatoes - Red, flesh and skin, raw, 3 potato medium (2-1/4" to 3-1/4" dia)
Garlic - Raw, 4 clove
Spices - Bay Leaf, Whole, 2 leaf
Fennel seed - 2 tsp (or fresh and add with the celery and onions)
Old Bay - Seasoning, 2 tsp
Spices - Pepper, black, 1 tbsp
King Arthur Flour - Unbleached All Purpose Flour, 0.75 cup (30g)
Generic - Bay Scallops, 2 cup
Fish - Cod, Atlantic, raw, 4 fillet (or whatever other white fish you have available)
Clam - Raw, 2 cup (with liquid and clams)
Kitchen Basics - Seafood Cooking Stock, 1 container (4 cups ea.)
Milk - Canned, evaporated, 1 can (13 oz)
Huy Fong - Sriracha Hot Chili Sauce, 1 TSP
Fresh Parsley - Chopped (1/4 C)
Directions:
Use a large dutch oven, melt the butter and add the anchovies and cook them until they breakdown.
Add celery, onion and potatos and cook for about 5 minutes until they begin to soften but not brown
Add the garlic, black pepper, old bay, bay leafs, fennel seed and stir
Sprinkle on the flour, stir to coat all the ingredients and continue to cook for about 5 minutes to eliminate the raw flour taste.
Add the seafood stock, the juice from the clams and the evaporated milk and simmer until all the vegetables are tender, about 1/2 hour. Keep stirring occasionally so the mixture thickens to your liking.
When you are about 15 minutes from serving, add all the seafood and simmer. DO NOT OVER COOK THE SEAFOOD..
Add fresh parsley and a dash of hot sauce to garnish!
Nutritional Info:
Calories - 335
Carbohydrates- 25
Fat - 9
Protein - 36
Potassium - 1031
Fiber - 2
Hope you all enjoy one of our New England favorites! :happy:
Ingredients:
Unsalted Butter, 4 Tablespoons
Fillets of Anchovies, 4 pcs
Celery - Raw, 4 stalk, medium (7-1/2" - 8" long)
Onions - Raw, 1 slice, large (1/4" thick)
Potatoes - Red, flesh and skin, raw, 3 potato medium (2-1/4" to 3-1/4" dia)
Garlic - Raw, 4 clove
Spices - Bay Leaf, Whole, 2 leaf
Fennel seed - 2 tsp (or fresh and add with the celery and onions)
Old Bay - Seasoning, 2 tsp
Spices - Pepper, black, 1 tbsp
King Arthur Flour - Unbleached All Purpose Flour, 0.75 cup (30g)
Generic - Bay Scallops, 2 cup
Fish - Cod, Atlantic, raw, 4 fillet (or whatever other white fish you have available)
Clam - Raw, 2 cup (with liquid and clams)
Kitchen Basics - Seafood Cooking Stock, 1 container (4 cups ea.)
Milk - Canned, evaporated, 1 can (13 oz)
Huy Fong - Sriracha Hot Chili Sauce, 1 TSP
Fresh Parsley - Chopped (1/4 C)
Directions:
Use a large dutch oven, melt the butter and add the anchovies and cook them until they breakdown.
Add celery, onion and potatos and cook for about 5 minutes until they begin to soften but not brown
Add the garlic, black pepper, old bay, bay leafs, fennel seed and stir
Sprinkle on the flour, stir to coat all the ingredients and continue to cook for about 5 minutes to eliminate the raw flour taste.
Add the seafood stock, the juice from the clams and the evaporated milk and simmer until all the vegetables are tender, about 1/2 hour. Keep stirring occasionally so the mixture thickens to your liking.
When you are about 15 minutes from serving, add all the seafood and simmer. DO NOT OVER COOK THE SEAFOOD..
Add fresh parsley and a dash of hot sauce to garnish!
Nutritional Info:
Calories - 335
Carbohydrates- 25
Fat - 9
Protein - 36
Potassium - 1031
Fiber - 2
Hope you all enjoy one of our New England favorites! :happy:
0
Replies
-
YAAAAAAAAAAAAAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!0
-
Babs - this sounds delish! I can't wait to try!0
This discussion has been closed.