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Articles 1 to 12 of 20:
Fish Chowder
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. ... [... more]
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Bermuda Fish Chowder
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, ... [... more]
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Cathy's Amazing Fish Chowder
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 ... [... more]
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Cheesy Catfish Chowder
In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender. In a small bowl, whisk ... [... more]
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Salmon Chowder
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, ... [... more]
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Fisherman's Catch Chowder
In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours. One hour prior to serving, mix flour, butter, and light cream ... [... more]
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Seafood Chowder
In a large soup kettle or stockpot, 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 ... [... more]
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Cullen Skink
In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to ... [... more]
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Fish Chowder I
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 ... [... more]
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Fish Chowder II
Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender. Add the creamed corn and milk, ... [... more]
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New England Seafood Chowder
Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside. In a soup kettle, cook bacon over ... [... more]
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Non-Dairy Fish Chowder
In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and ... [... more]
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