Best Peppery Fish Chowder With Rice Recipes

EASY FISH CHOWDER N' RICE

Easy Fish Chowder N' Rice image

Make and share this Easy Fish Chowder N' Rice recipe from Food.com.

Provided by Kippdavis

Categories Gumbo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces ling cod fish fillets
1 cup diced green pepper
1 cup sliced celery
1/2 cup diced onion
12 ounces canned diced tomatoes
12 ounces tomato sauce
2 tablespoons butter
2 tablespoons chopped parsley
salt and pepper
1 cup uncooked long grain white rice

Steps:

Cut cod filet into 1" cubes.
Heat butter in dutch oven or stock pot. Saute green pepper, celery and onion until soft, 3-5 minutes.
Add parsley, diced tomatoes and tomato sauce.
Start rice cooking. While rice is cooking add cod to sauce and simmer. Salt and Pepper to taste.
Serve over cooked rice.

Nutrition Facts : Calories 346.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 52.1, Sodium 575.9, Carbohydrate 49.4, Fiber 4.3, Sugar 8.2, Protein 21.3

PEPPERY FISH CHOWDER WITH RICE

Peppery Fish Chowder with Rice image

Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies - an aromatic meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 10

Number Of Ingredients 13

Ingredients

2 medium stalks celery, chopped (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup uncooked instant rice
2 cups eight-vegetable juice
1 cup dry white wine or vegetable broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 pound firm-fleshed fish steak, cut into 1-inch pieces
3 tablespoons chopped fresh parsley

Steps:

Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
Stir in fish and parsley.
Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

CREAMY FISH CHOWDER WITH RED BELL PEPPERS

Creamy Fish Chowder With Red Bell Peppers image

You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.

Provided by Golden Sunflower

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb haddock or 1 lb perch
3 tablespoons butter
3 medium tomatoes, each cut into 8 wedges
2 medium onions, coarsely chopped
1 red pepper, thinly sliced, you can also use green
1 cup dry white wine or 1 cup water
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 cup whipping cream
fresh lemon juice

Steps:

Cut fish into 1 inch cubes. Set aside.
Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
Add fish, wine or water, salt and thyme. Simmer 10 minutes.
Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
Heat to boiling. Taste and add fresh lemon juice.
Enjoy!

Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4

WILD RICE AND CORN CHOWDER

Wild Rice and Corn Chowder image

I love soups....in fact, I love any one dish meal or grill! I think this one is best for a cold winter night.

Provided by breezermom

Categories Chowders

Time 1h30m

Yield 9 cups

Number Of Ingredients 13

Ingredients

1/2 lb bacon, diced
2 small onions, diced (about 3/4 to 1 cup)
1 sweet red pepper, diced
4 stalks celery, diced
4 garlic cloves, minced
6 cups chicken stock
1 cup wild rice, uncooked
1 tablespoon fresh thyme, chopped (if using dry, half the amount)
1 tablespoon fresh basil, chopped (if using dry, half the amount)
1/2-1 teaspoon red pepper flakes
2 cups frozen whole kernel corn
2 cups whipping cream
salt

Steps:

Cook bacon in a large skillet until almost crisp. Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes. Drain well, and set aside.
Bring chicken broth to a boil in a large Dutch oven; stir in rice. Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well. Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
Cook the corn according to the package directions; drain. Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes. Ladle chowder into individual soup bowls.

NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

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

Ingredients

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

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 :