Electriclime
10-13-2010, 04:59 PM
Made a modified version of this seafood chowder recipe from AllRecipes.com. It's a healthy alternative to most regular chowders since it calls for 2 cans of evaporated milk and some flour for the creamy texture instead of 5 gallons of heavy cream. You could even substitute the evap. milk and flour with a large can of diced tomato for more of a Manhattan style soup.
http://allrecipes.com/Recipe/Fish-Chowder/Detail.aspx
The following is my version, link is the original
Ingredients
* 2 tablespoons butter
* 1 chopped onion
* 4 fresh mushrooms, sliced
* 3 stalks celery, chopped
* 4 cups seafood stock
* 4 cups diced potatoes (about 4 large Russets)
* 1 pound cod, diced into 1/2 inch cubes
* 1 pound peeled shrimp
* a handful of chopped fresh dill and parsley
* Plenty of Old Bay Seasoning
* ground black pepper and kosher salt to taste
* 1 can diced clams (with the juice)
* 1/2 cup all-purpose flour
* 2 (12 fluid ounce) cans evaporated milk
Directions
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add seafood stock and potatoes; simmer for 10 minutes.
3. Add fish, shrimp, clams, and herbs and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together a ladle of the broth and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.
http://allrecipes.com/Recipe/Fish-Chowder/Detail.aspx
The following is my version, link is the original
Ingredients
* 2 tablespoons butter
* 1 chopped onion
* 4 fresh mushrooms, sliced
* 3 stalks celery, chopped
* 4 cups seafood stock
* 4 cups diced potatoes (about 4 large Russets)
* 1 pound cod, diced into 1/2 inch cubes
* 1 pound peeled shrimp
* a handful of chopped fresh dill and parsley
* Plenty of Old Bay Seasoning
* ground black pepper and kosher salt to taste
* 1 can diced clams (with the juice)
* 1/2 cup all-purpose flour
* 2 (12 fluid ounce) cans evaporated milk
Directions
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add seafood stock and potatoes; simmer for 10 minutes.
3. Add fish, shrimp, clams, and herbs and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together a ladle of the broth and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.