Seafood Chowder Recipe is Salmon Chowder Recipe if Learning How to Make Seafood Chowder
Seafood chowder recipes come in many different styles with a variety of ingredients. There is a tomato base or a cream base. There is a clam chowder, fish or salmon chowder, shrimp chowder, etc. and with a variety of flavorings. Personally, I prefer the cream base with either salt pork or bacon to add flavor. Also I prefer a combination of seafood in mine. Below is one of my seafood chowder that can easily be converted from a cream base to a tomato base if you like.
My Favorite Seafood Chowder
- 3 Strips of bacon, diced
- 1 Medium finely chopped onion
- 1 Cup finely chopped celery
- ½ Pound white fish
- 1 Can shrimp drained
- 1 Can drained minced clams
- 1 Can small oysters
- 1 Cup clam liquid
- 1 Tablespoon butter
- 2 Cups diced raw potatoes
- 1 Cup boiling water
- 2 Cups heavy cream
- Salt/ pepper to taste
- Chopped parsley
In a large heavy pan, brown the bacon. Sauté’ onion and celery until tender. Add water, fish, shrimp, clams, oysters, clam liquid and potatoes. Cook until potatoes are tender; about 15 minutes. Add the cream, butter, salt and pepper. Cook until heated. Garnish with parsley.
To convert this recipe to a tomato base substitute the cream with 2 cups tomato juice. You can also sauté’ ½ cup chopped green pepper with the vegetables. For more flavor add ¼ teaspoon thyme and a dash of cayenne pepper.
The following recipe is made easy using several canned items.
SALMON CHOWDER RECIPE
- 1 Can (15 ounces) red salmon
- 2 Tablespoons butter
- 2 Stalks celery diced
- 1 Small diced onion
- 2 Cans cream celery soup
- 2 Soup cans filled with milk
- 1 Can (12 ounces) cream style corn
- 1 Can (12 ounces) whole kernel corn
- 1 Tablespoon dill weed
Remove skin and bones from salmon.
Sauté onion and celery in the butter until tender.
Add remaining ingredients and heat just to a boil; DO NOT BOIL.
Below you will find more delicious soup recipes.
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