COD FISH AND POTATO CHOWDER
The following recipe is courtesy Emeril Lagasse - The Essence of Emeril. I have been making my own fish chowder in this same manner for over 40 years and I can only add this is an excellent recipe, highly rated and reminiscent of the way in which it is made in New England but then Emeril does hale from Fall River, Massachusetts. I hope you will enjoy this comforting chowdah. NOTE: Cook time and prep times are approximate.
Provided by LtlPhyl 2
Categories Chowders
Time 1h
Yield 3-4 quarts
Number Of Ingredients 17
Steps:
- In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
- Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
- Add the garlic and cook for 1minute, stirring.
- Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
- Add the white wine and whisk to combine.
- Add the fish broth, bay leaf and potatoes and bring to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
- Add the milk and cream and cook for 10 minutes.
- Season, to taste, with salt and pepper.
- Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
- Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.
POTATO FISH CHOWDER
Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.
Provided by Donna Nagel Roberts
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
- Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
- Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
- Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 g
FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
BEST SEAFOOD CHOWDER
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts
Provided by Taste of Home
Time 1h
Yield 32 servings (8 quarts).
Number Of Ingredients 16
Steps:
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
NEW ENGLAND FISH CHOWDER
This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 4-1/2 quarts.
Number Of Ingredients 10
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.
Nutrition Facts :
FISH AND POTATO CHOWDER
OK, the Autumn is upon us and nothing is better than soup in the Fall to keep warm. I made this "chowdah" and it is really tasty and fairly simple. This is great with Garlic-Cheddar Bay Biscuits all slathered with butter. You'll find that this soup is similar to a New England Clam Chowder and you could actually use this as a base for that. You can leave the fish out and add more potatoes and have a savory potato soup. Get creative and swap out the fish for lump crab meat, peeled and cleaned crawfish tails, or even oysters. There is no limit to what you can do with this soup. Have fun and enjoy fall.
Provided by RouxBDoo
Categories Winter
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
- In a larger stock pot, melt the butter, add the olive oil, and sauté the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
- Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
- Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
- I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.
Nutrition Facts : Calories 301.2, Fat 14.2, SaturatedFat 6.2, Cholesterol 68.2, Sodium 550.2, Carbohydrate 21.3, Fiber 2.5, Sugar 3.7, Protein 22.5
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
FALL FAVORITE FISH AND POTATO SOUP/CHOWDER
I have created the perfect soup that the whole family will enjoy, so...Get those bread bowls ready!!
Provided by Donna Benway @mammawintraining
Categories Fish
Number Of Ingredients 13
Steps:
- In a large pot (dutch oven/stock pot) saute onions in 1/2 cup butter.
- Add water and bring to a boil.
- Add potatoes, cook over medium/high heat for 10 minutes.
- Add fish and lemon juice, reduce heat and simmer for 10 minutes.
- Add milk, evaporated milk, salt, pepper, one envelope of instant mashed potatoes, 2 tablespoons butter and garlic, stirring often; heat until butter melts. Serve hot and enjoy.
- *variation.....for soup, omit instant potatoes. Instant potatoes give the soup a chowder-like texture.
- *suggestion, I served this wonderful dish in bread bowls, the kids loved it!
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