Best Blackfish Chowder Recipes

NEW ENGLAND FISH CHOWDER

Steps:

• In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

DELICIOUS MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut crab and fish fillet into bite-sized pieces.
• Spray a large soup pot with nonstick cooking spray add the oil.
• Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
• Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
• Cover; and simmer about 35 minutes or until potatoes are cooked.
• Add clams, shrimp, crab and fish fillet.
• Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
• You may need to add additional cornstarch and water to get the desired thickness.
• Serve.
• Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.