Best Kellys Kickn Md Seafood Chowder Recipes

BEST SEAFOOD CHOWDER

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.

MARYLAND SEAFOOD CHOWDER

Steps:

• 1. Saute onion, celery, carrot, and 2 cloves garlic in 2 Tabs olive oil until clear.
• 2. Transfer to large sauce pan or soup pot
• 3. Add bottled clam juice and potatoes
• 4. Simmer until potatoes are tender
• 5. Meanwhile, Saute shrimp, scallops and 1 clove garlic in same saute pan until barely cooked
• 6. Add all seafood and juices to the soup pot
• 7. sprinkle the crab seasoning on top of the pile of seafood in the pot
• 8. Make a roux out of the flour and remaining 2 Tab olive oil in the saute pan, incorporating any juices and bits from the seafood
• 9. Add half and half to the roux and stir until thickened
• 10. Gently stir half and half into the seafood mixture and simmer until seafood is cooked through

KELLY'S KICK'N MD SEAFOOD CHOWDER

Steps:

• 1. In a large skillet, saute shrimp with a little butter until they turn pink. This should take 5 minutes or less. Dice and set aside to add later.
• 2. In a large soup pot or Dutch oven, melt 1 1/2 sticks of butter. Saute onions, celery, red bell pepper, garlic, and red potatoes.
• 3. Add to the veggie mixture 1 Tbsp of Old Bay, 1 tsp of Season All, a dash of garlic powder, and 1/2 tsp each of oregano, thyme, and basil.
• 4. Roux: Don't be intimidated, it's easy peasy. Sprinkle flour slowly over sauteed veggies while gently stirring (careful not to break up veggies). Stir from the bottom of the pan until all the flour is absorbed and bubbling.
• 5. Add 32 oz. chicken broth slowly stirring.
• 6. Once all the broth is added and there are no lumps of roux, allow this mixture to simmer about 15 minutes until the potatoes are mostly done. Stir this often from the bottom to avoid burning or sticking.
• 7. Once potatoes are mostly done, slowly add half and half stirring as you add. Start with 1 1/2 quarts.
• 8. Bring the chowder to a simmer. It will thicken as it simmers. The rest of the half and half can be added if it's too thick. NOTE: The optional milk and cream can be added if you want the chowder to be thinner like a soup. But remember, if adding additional milk/cream add additional seasoning. Don't be afraid to kick it up a notch.
• 9. Once the chowder is to desired thickness, add 2 cups of frozen corn and chopped chipotles (seeds removed) with a couple of tablespoons of the Adobo sauce. Reduce heat to a very low simmer for approximately 10 minutes as it continues to thicken. Remember stir from the bottom to avoid sticking.
• 10. Add additional Old Bay a tablespoon at a time. Be liberal with the Old Bay! Plus, salt and pepper to taste. Let simmer for a few minutes to see how you like the flavor.
• 11. Add a few dashes of Frank's Hot Sauce.
• 12. Gently mix in diced shrimp and crab meat trying not to break up the crab.
• 13. Add an additional tablespoon of butter and let rest 5+ minutes with the lid on the pot. Remove from the burner. Serve immediately with/without a dash of brandy.