J-M

Here are some seafood chowder recipes that were previously posted on TKL:To Die For Fish Chowder

serves 6-8

2 oz butter
1 each medium carrot, onion, finely diced.
1 stick celery finely diced
12 each mussels, oysters
8 oz each white fish, shrimps
2 Tablespoons brandy
SAUCE:
4 oz butter
1/2 cup flour
1 tsp. salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp. prepared mustard
9 oz cream
1/4 cup chopped parsley
cayenne pepper
lemon juice to taste

Melt butter in a deep pan. Add vegetables and
brown.
Chop seafood and add to pan. Add brandy and
flambe.
Make white sauce by melting the butter in a
saucepan on low heat, stirring
in the flour and salt and gradually whisking in the
milk.
Add the tomato puree, wine, mustard and white
sauce to the seafood and
vegetables. Bring to the boil.
Add cream and parsley and garnish with a sprinkle
of cayenne.
Salt, pepper and lemon juice may be added to taste.
__

Clam Chowder

4 ounces salt pork -- diced
1 small onion -- finely chopped
1/4 cup diced celery
3 medium potatoes -- peeled and chopped
1 cup clam juice
1 cup water
salt
black pepper
1/4 tsp. ground thyme
2 cups milk
2 cups light cream
4 dozen large clams

In a large soup kettle, brown salt pork and remove
from kettle. In rendered
fat, saute onions and celery until tender. Add
potatoes, clam juice, water,
thyme, and salt and pepper to taste. Simmer
uncovered until potatoes are
tender. Stir in milk, cream, and clams. Heat through,
but do not boil.

______

Salmon Chowder

1/8 cup butter
1 cup onion -- minced
1/2 bunch leeks -- minced
1/3 cup fennel -- minced
1/2 cup flour
6 2/3 cups fish stock
2 1/4 cups potatoes -- diced
salt and pepper -- to taste
1 pound salmon, boned and skinned -- diced
1 cup milk
1/2 cup heavy cream
2 1/3 tbsp. dill -- fresh chopped

Melt the butter in a large skillet. Add the onion, leek
and fennel; cook
over medium heat until softened, 5-8 minutes,
stirring occasionally.

Stir in the flour. Reduce the heat to low and cook,
stirring occasionally,
for about 3 minutes.

Add the stock and potatoes. Season to taste with
salt and pepper. Bring to a
boil, then reduce the heat, cover and simmer until
the potatoes are tender,
about 20 minutes.

Add the salmon and simmer until just cooked, about
3-5 minutes.

Stir in milk, cream and dill. Cook just until warmed
through. Do not boil or
agitate soup or salmon will break apart.

Adjust seasonings if necessary and serve.

_____

Vicki,La (9:34:58 pm) :

Easy Seafood Stew
(This could be made into a chowder by adding chopped potatoes or by thickening with left-over mashed potatoes)

Yield: 4 servings

1 T Extra-virgin olive oil
1 md Onion, chopped
2 Garlic cloves, pressed or
-minced
13 oz Canned chopped or minced
-clams, undrained
6 oz Canned white crab, drained
-and rinsed
6 oz Canned shrimp, drained and
-rinsed
10 3/4 oz Canned condensed sodium
-reduced tomato soup
2 oz Jar pimientos, undrained
1 1/3 c Hot water
1/4 c Fresh parsley, optional
1/4 t Salt
1/4 t Freshly ground black pepper
1/4 t Dried basil, crushed
1/4 t Dried oregano, crushed
1/8 t Red pepper flakes

1. Heat the oil in a large, heavy saucepan.
Add the onion and garlic
and cook, covered, over low heat for
about 15 minutes, or until the
onion is soft and translucent.

2. Stir in all remaining ingredients and
continue to cook, covered,
over low heat for about 10 minutes, or
until hot.