Best Superb Fish Chowder Cassies Recipes

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 :

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

Ingredients

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.

CATHY'S AMAZING FISH CHOWDER

Cathy's Amazing Fish Chowder image

Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!

Provided by JAY90

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 pound sliced bacon
1 large onion, chopped
5 medium potatoes, peeled and diced
1 ½ pounds cod fillets, cut into 1 inch cubes
1 (12 fluid ounce) can evaporated milk
½ cup whole milk
2 tablespoons butter
salt and pepper to taste

Steps:

Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

Nutrition Facts : Calories 379 calories, Carbohydrate 30.7 g, Cholesterol 80.1 mg, Fat 15.5 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7 g, Sodium 563.9 mg, Sugar 7.3 g

PERFECT NEW ENGLAND FISH CHOWDER

Perfect New England Fish Chowder image

My favorite chowder! My family has been enjoying this wonderful chowder for three generations and I hope you enjoy, too! Rich creamy and satisfying, serve this hearty chowder steaming hot with chowder crackers or a buttered baguette. YUM! Tip: The quality of the olive oil you use will affect the outcome--be sure to use a good, high quality extra-virgin oil! Recipe is from my father who clipped it from the newspaper, long ago.

Provided by BecR2400

Categories Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup extra virgin olive oil
1 large onion, chopped
1 1/2 cups chopped celery
1 large carrot, shredded
1/4 cup flour
2 (13 3/4 ounce) cans chicken broth
1 cup heavy cream
1 (1 lb) package frozen cod fish fillet, cut into 1 inch cubes while frozen
1/2 teaspoon thyme
salt and pepper

Steps:

In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.
Stir in flour.
Gradually stir in chicken broth.
Stir over low heat until soup bubbles and thickens slightly.
Simmer for 10 minutes or until vegetables are tender.
Stir in cream and cubes of fish.
Stir in thyme.
Simmer for 5 minutes or until cubes of fish are cooked.
Season to taste with salt and pepper.
Serve very hot with chowder crackers or a crusty baguette with butter, and fresh snipped lemon thyme for garnish.

Nutrition Facts : Calories 365.3, Fat 28.1, SaturatedFat 11.2, Cholesterol 86.9, Sodium 513.6, Carbohydrate 9.9, Fiber 1.3, Sugar 2.5, Protein 18.2

SUPERB FISH CHOWDER - CASSIES

Superb Fish Chowder - Cassies image

I concocted this delicious chowder for the fish contest in one of the groups I'm a member of...it turned out even better than I expected...very rich and flavorful...I hope you'll give it a try sometime...it truly is scrumptious! Any fish could be used, I just happened to have Cod on hand. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories Chowders

Number Of Ingredients 12

Ingredients

3 tablespoon(s) butter
1 cup(s) onions, chopped
1 1/2 cup(s) 2% milk
16 ounce(s) heavy cream
2 - 8 ounce(s) cream cheese, cut into cubes
1/2 teaspoon(s) each - black pepper, kosher salt, dried thyme and dried dill
1 1/2 - 2 teaspoon(s) better than bullion, chicken flavored paste
4 medium red potatoes, skin on, cubed into bite sized pieces
2 pound(s) cod, an inch thick and cut into 1 1/2 inch chunks
12 ounce(s) frozen corn , thawed
1 - 2 tablespoon(s) fresh parsley, chopped
1 1/2 tablespoon(s) dry sherry - optional

Steps:

In a medium saucepan, salt water & boil potato chunks until fork tender. Drain & set aside.
Preheat oven to 350 degree F. On a sheet pan or broiler pan liner- spray with nonstick cooking spray. Evenly spread the cod pieces and salt lightly. Bake in oven just until opaque. About 20 minutes. Just until about cooked through. Drain off juice.
In a large stock pot, over medium heat - melt butter and saute onions, until tender.
To the onions, add the milk, cream, and cream cheese. Simmer and stir as the cream cheese melts into the milks. Now, add the seasonings and bullion paste. Turn heat to low, and add the potatoes and corn. Once fish is opaque gently add it to the pot. Bring back to a full boil, then turn off heat and leave set for about 5 minutes. This is to finish cooking the fish.
Now, taste to see if needs more salt or pepper. Stir in the parsley and Sherry & ladle into individual bowls, can serve with rolls or oyster crackers.
This is one yummy chowder. Enjoy!