Best Maritime Seafood Chowder Recipes

MARITIME SEAFOOD CHOWDER image

Yield 4-6 servings

Number Of Ingredients 11

1 pound white fish like haddock
1/4 to 1/2 pound salmon
1/2 pound lobster or crab meat (cooked)
4-5 new potatoes (or 8-10 small red ones), cut in small pieces
3-4 stalks celery, cut into small pieces
1 large onion (red or other)
1 can concentrated low-fat cream of mushroom soup
1 can clam juice or 1 1/2 C of seafood stock
1 C milk
2-4 T butter
S&P, parsley

Steps:

Put white fish and salmon in a shallow pan and simmer in clam juice or seafood stock until opaque. Takes a few minutes. SAVE the cooking liquid Microwave potatoes until tender (3-4 min) Melt butter in stockpot, cook onions until translucent, 4-6 min. Add celery, cook until soft, add potatoes and cooking liquid and mushroom soup. Simmer for 10-15 min. Add S&P. Add fish, lobster/crab. Lower heat to simmer for 20-30 min. Add more liquid if needed. Taste for salt if needed. Add the milk slowly while simmering. Let simmer for a few more minutes; can be kept on stove simmering for an hour or more if needed.

Classic Maritime Seafood Chowder image

Provided by @MakeItYours

Number Of Ingredients 17

1 tbsp butter
2 stalks celery
1 onion
1 bay leaf
1 tsp dried dill
dried thyme
Salt and pepper, to taste
2 Yukon Gold potatoes
2 cups water
fish stock
1/3 cup all-purpose flour
3 cups Milk
2 cups raw skinless fish fillets
cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or
a combination
2 tbsp lemon juice
Whole grain crackers, crumbled

Steps:

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.
Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.
Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.