Seafood Chowder Recipe Mary Berry

How to Make PrizeWinning Seafood Chowder

WEBDec 20, 2021 · Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. …

1. In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
2. Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
3. Add the seafood, wine and seasonings, stir gently and cook uncovered for about 10 minutes.
4. Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.

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Seafood Chowder Recipe Favorite Family Recipes

WEBSep 18, 2023 · Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender. …

1. In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat so medium-low to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
2. Season shrimp and cod with Old Bay seasoning. Add shrimp and cod to the stock-pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
3. Add half and half. Combine flour and milk until flour is dissolved and slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste. Remove bay leaves and serve!

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