If you enjoy the smoothness of chowder, then you will love these chowder recipes in different zest. These one-pot meals have been perfected to ensure a foundation for extremely delicious fish chowder recipes to try. So, whether you cook any of the chowder recipes below in a crockpot for a cold evening's meal, or over the gas grill for an outdoor Dutch Oven chowder treat, these authentic and easy-to-make soup is so deserving to serve alongside a crusty bread.
Salmon and Corn Chowder
Heat the butter in a medium pan or skillet. Cook onion and celery on high heat for 2 minutes then reduce heat to stir in flour. Cook for 10 minutes, stirring constantly. Do not brown the mixture. In another saucepan, bring fish stock to boil. Add the potatoes and cook until tender. Slowly mix flour mixture into the boiling stock. To achieve smoothness in soup, use wire to whip. Add the corn kernels, salmon and seasonings. Simmer for 5 minutes then reduce temperature to stir in milk. Add more milk if soup is too thick. Serve in bowls garnished with the fresh dill. Serve while still hot.
Cheesy Catfish Chowder
In a Dutch oven, melt butter and saut� the onion. Pour in chicken broth and water, then add the celery, carrots, and potatoes. Cook until tender.
In a small bowl, beat 1 � cups milk and cake flour together. Stir in mixture into the Dutch oven. Add together remaining 1 � cups of milk, celery salt, salt, and pepper into the Dutch oven and stir well. Continue to cook the mixture for about 10 minutes, or until thickened. Add the catfish fillets and cook until the fish is easily flaked with fork. Add the Cheddar cheese, and cook further to melt cheese. Serve right away.
Hearty Halibut Chowder
Over medium heat, melt butter in a large pot. Add the onion and cook until translucent. Stir in potatoes and garlic, and continue cooking for about 10 minutes, or until the potatoes have slightly softened.
Pour in chicken stock, tomatoes, carrots and bring to a boil. As soon as the stock boils, lower temperature at once then cover. Simmer for about 10 minutes. Add the milk and cream then season with salt and pepper. Add the halibut and continue simmering uncovered. When halibut is flaky and no longer translucent in the center, stir in the Cheddar cheese and red pepper flakes. When cheese has melted, your halibut chowder is ready. Serve at once.
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