Best Captains Chowder Recipes

CAPTAIN'S CHOWDER

Steps:

• Remove any skin from fish and cut in small cubes.
• In a nonstick pan, saute green pepper, onion, potato, and mushrooms in melted butter for 8-10 minutes.
• Add fish and cook for 10 minutes, stirring frequently.
• In a large saucepan, mix the soup and milk until smooth.
• Add the corn and wine and stir.
• Simmer for 5 minutes, stirring constantly.
• Do not boil.
• Add the fish mixtures, by spoolfuls, stirring constantly.
• Add salt, pepper and pimento.
• Simmer, just below boiling for 5 minutes.
• Serve.

THE CAPTAIN'S CLAM CHOWDER

Steps:

• Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine.
• Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes.
• When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.

CHEF JACK'S CORN CHOWDER

Steps:

• Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
• Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
• In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
• Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).