Best Mom Moms Seafood Chowder Recipes

NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

RICH SEAFOOD CHOWDER

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

MOM MOM'S SEAFOOD CHOWDER

Steps:

• 1. ½ stick butter 1 small chopped onion 3 stalks celery, chopped 1 can chicken stock 4 diced potatoes, skins on (scrubbed well!) 3 large cod filets, diced into large bite-size chunks 1 pt. container fresh minced clams, (or 2 cans) 1/2 lb scallops Salt & pepper to taste 1 Tb parsley 1/8 teaspoon Old Bay Seasoning, to taste 1 cup clam juice 2 Tb all-purpose flour Half gallon milk
• 2. • In a large stockpot, melt butter over medium heat. • Sauté onions & celery in butter till soft. • Add chicken stock and potatoes; simmer for 10 minutes. • Add fish, and simmer another 10 minutes. • Stir in milk • Whisk together clam juice and flour until smooth; stir into soup. Simmer on low 10 min, Stir gently to prevent milk from scorching to bottom. (Stirring makes cod flake apart.) • Season to taste with salt, pepper, parsley & Old Bay seasoning. • Serve with crackers or pretzels, PA Dutch style!( If using pretzels, don't over-salt chowder.)

MOM'S CLAM CHOWDER

Steps:

• Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
• In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
• Drain juice from clams into potatoes and reserve clams for later.
• Add parsley and milk to potatoes, and stir well.
• Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
• Stir in clams; and season to taste with salt and pepper.
• Cook for 5-10 minutes more or until heated through.
• Serve.