Best Kellys Kickn Md Seafood Chowder Recipes

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Maryland Seafood Chowder image

Provided by Lynne Hawkins

Time 1h10m

Number Of Ingredients 14

4 Tbsp olive oil, divided
1/2 c onion, diced
1/2 c celery diced
3 clove fresh garlic, pressed and divided
8 oz bottled clam juice
3 medium potatoes diced small
1 lb medium shrimp, cooked, cleaned
1/2 lb bay scallops
2 can(s) 6.5 oz chopped clams, undrained
1 lb crabmeat
1 lb flounder, cut in chunks
1 Tbsp old bay or j.o. crab seasoning
1 qt fat free half and half
2 Tbsp flour

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