Best Shaker Fresh Cranberry Bean Chowder Recipes

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BEST SEAFOOD CHOWDER



Best Seafood Chowder image

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

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

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.

SHAKER CRANBERRY POT ROAST



Shaker Cranberry Pot Roast image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 8 to 10 servings

Number Of Ingredients 21

10 pounds scalped beef shoulder
Garlic cloves, for rubbing beef
3 tablespoons vegetable oil
1 quart cranberry juice
Cranberry Sauce, recipe follows
1 1/2 gallons Veal Stock, recipe follows
Salt and freshly ground black pepper
Garlic Mashed Potatoes, serving suggestion, recipe follows
3 cups whole cranberries
6 ounces sugar
2 cups water
12 pounds veal bones
9 quarts water
1 1/2 pounds mirepoix (mix of chopped celery, onions, and carrots)
1 standard sachet of garlic cloves, peppercorns, parsley stems, and bay leaves
1 can tomato paste
2 1/2 pounds russet potatoes, peeled
4 ounces chopped roasted garlic
3/4 cup half-and-half
4 ounces (1 stick) butter
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
  • Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
  • Preheat oven to 400 degrees F.
  • Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
  • Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.

SCALLOP CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1/2 pound butter
2 cups diced onions
1/2 pound all-purpose flour
3/4 gallon water
2 cups white wine
1/4 pound clam base
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
4 bay leaves
1/3 cup half-and-half, to taste
60 bay scallops

Steps:

  • In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
  • Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
  • Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.

SHAKER FRESH CRANBERRY BEAN CHOWDER



Shaker Fresh Cranberry Bean Chowder image

Provided by Food Network

Categories     main-dish

Yield Makes about 7 cups; serves 6 a

Number Of Ingredients 11

2 pounds fresh cranberry beans (shell beans) in the pod
4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice
1 clove garlic, finely chopped (1 teaspoon)
1 large onion (12 ounces), cut into 1/2-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf
5 cups chicken stock (page 72), Chicken Broth (page 74), or water
1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice
2 tablespoons dark molasses
Kosher or sea salt and freshly ground black pepper
3 scallions, thinly sliced

Steps:

  • Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
  • Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
  • Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
  • Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.

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