Good Recipe For a Creamy Fish Chowder?!


Question: I will be adding clams, salmon, mussels, haddoc, lobster
dont want to use cream of celery etc.. in recipe


Answers: I will be adding clams, salmon, mussels, haddoc, lobster
dont want to use cream of celery etc.. in recipe

2 stalks celery
1 medium onion
1 Tablespoon butter
4-6 potatoes peeled and chopped
2 cups chicken broth
1-2 or more cups half and half
1 pound fish/seafood
seasoned salt
flour if needed
fresh ground black pepper
garlic powder to taste

Sauté celery and onion in butter until tender. Add chicken broth, potatoes, and seasonings. Simmer until potatoes are tender. Add fish. When done, add milk and heat. If chowder needs to be thickened, mix a little milk with flour and add to soup.

Creamy Fish Chowder

INGREDIENTS
4 potatoes, peeled and diced
1 onion, chopped
4 slices bacon, diced
1/4 pound haddock fillets, chopped ( you can also add your clams,salmon, mussels, lobster )
1/2 cup milk
1/4 teaspoon freshly ground white pepper


DIRECTIONS
In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

vickie b 's recipe looks good but I might add, I might cut back alittle on the potatoes and seems like in chowders you can't use to much bacon. I would also use white pepper, it gives all chowders a nice zing. I don't know if you can get it but I use a cream base,it comes in powder form, usually by the soup bases.

2 tablespoon Instant chicken bouillon granules
1 Bay leaf
1 cup Diced carrot
1 cup Peeled; diced potato
1 cup Diced celery
? cup Chopped onion
? teaspoon Dried oregano; crushed
1 pounds Northern-pike fillets or other skinless fish fillets
? cup Butter or margarine
? cup All-purpose flour; (to 1/3)
2 cup Milk
Fresh snipped parsley


In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10 minutes or till the vegetables are just tender. Add fish, and cook 5 minutes more or till fish is done. 2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat. Stir in the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper till blended. Add milk all at once, and stir till bubbly; remove from heat. 3. Slowly add the thickened mixture to the fish, stirring constantly. To serve, remove bay leaf. Garnish bowls with fresh parsley

JM

Smoked Salmon Chowder
INGREDIENTS
10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
5 green onions, finely chopped
1/3 cup chopped fresh parsley
1/2 cup water
6 cups fish stock
salt to taste
1 1/2 tablespoons ground black pepper
1 1/2 tablespoons dried dill weed
8 red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
3/4 cup white wine (optional)
1/4 cup lemon juice
1 1/2 pounds flaked or chopped smoked salmon
1 1/2 cups frozen corn kernels
DIRECTIONS
Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.





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