Seafood Chowder Recipe!?

Does anyone have a yummy seafood chowder recipe please.?(Preferably wit UK imperial measurements). Ta x

Update:

Have looked on internet but I was hoping one of you may have a good recipe you could recommend or even 'old grannie's' favourite!

10 Answers

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  • Anonymous
    1 decade ago
    Best Answer

    Bacon in a seafood recipe? there really is no helping some people

  • Anonymous
    1 decade ago

    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.

  • Anonymous
    1 decade ago

    I cook by experimentation and improve... I find a basic recipe to memorize then make my own variation from there... Here is my basic chowder recipe... I make it 1000 different ways with everything from shrimp to white fish to salmon.

    You can make a chowder with very little...

    A BASIC recipe that you can expand on is:

    A spoon full of butter or oil

    A matching spoon full of flour

    1 small onion minced

    A few cloves of garlic (to taste... I use TONS but that isn't for everyone)

    A big spoon full of fresh herbs like chives or dill

    A heaping cup full of bite sized fish, shrimp, or other seafood

    A pint of whole milk or half and half (Depending on how rich you want it)

    You can add a few strips of bacon, minced, to add flavor... Brown the bacon frist then remove all but a few teaspoons full of fat...

    Put the oil, onion, and garlic in the pan and fry until soft. Add the flour and whisk until the flour mix starts to bubble and turns a golden color.

    Add the milk or half and half, stir until just starting to bubble.

    Add the seafood.

    Cook until the seafood is 1/2 way done, a few min's at best...

    Remove from heat and add salt & pepper and the fresh herbs. (And bacon if you did that)

    Serve with a nice crusty garlic bread.

    You can take that basic recipe and alter it 1000 ways...

    You can also add diced potatos when you add the milk then cook until the potatos are done THEN add the fish...

    You can do it all with a nice roux and some nice fish...

  • Anonymous
    1 decade ago

    2 cans clams and juice

    1/4 lb. bacon, Fried,diced

    2 lg. onion, diced or

    Salt to taste

    4 lg. potatoes, diced

    1 can evaporated Milk

    2 tbsp. butter

    Pepper to taste

    Parsley

    1/4 tsp. dried thyme

    Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender. Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8.

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  • 1 decade ago

    Ingredients

    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)

    Directions

    1Melt butter in 3-quart saucepan over low heat.

    2Saute' celery and onion until tender.

    3Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

    4Add milk and condensed soup and stir until piping hot.

    5Meanwhile clean and chop seafood as you like.

    6I usually halve the shrimp and then cut one half in half and leave the other half whole.

    7If using extra large scallops I usually quarter them.

    8When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

    9Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

  • Anonymous
    1 decade ago

    ¼ pound bacon, diced

    ½ stick butter

    2 stalks celery, sliced

    ½ large onion, diced

    3 14-ounce cans chicken broth

    2 medium potatoes, diced with skin on

    1 8-ounce bottle Snow’s clam juice

    ¾ cup all-purpose flour

    ¼ pound raw shrimp, peeled and deveined

    ½ pound small scallops

    1/3 pound fresh salmon, cut into 1-inch pieces

    1/3 pound any white fish, cut into 1-inch pieces

    12 ounces heavy cream

    ¼ dry white wine (such as Chardonnay)

    ½ tsp. thyme

    1 tablespoon dried parsley

    salt and pepper, to taste

    Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent.

    Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened.

    Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes.

    Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread.

    Makes about 8 servings, great for family dinners :)

  • 1 decade ago

    I always make this for specail events.

    ¼ pound bacon, diced

    ½ stick butter

    2 stalks celery, sliced

    ½ large onion, diced

    3 14-ounce cans chicken broth

    2 medium potatoes, diced with skin on

    1 8-ounce bottle Snow’s clam juice

    ¾ cup all-purpose flour

    ¼ pound raw shrimp, peeled and deveined

    ½ pound small scallops

    1/3 pound fresh salmon, cut into 1-inch pieces

    1/3 pound any white fish, cut into 1-inch pieces

    12 ounces heavy cream

    ¼ dry white wine (such as Chardonnay)

    ½ tsp. thyme

    1 tablespoon dried parsley

    salt and pepper, to taste

  • xjaz1
    Lv 5
    1 decade ago

    Just a suggestion.. Look up Sunset Magazine online and check their recipes.. They usually have great recipes. Not sure if they have UK measurements,but you can guess. Sunset magazine had the best chicken avacado tortilla soup.. I still use it. .Good luck.

  • 1 decade ago

    Have you tried the food network website? Paula Deen has excelent recipes.

  • 8)
    Lv 4
    1 decade ago

    Google it.

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