Worlds Best Seafood Chowder Recipe

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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Healthier seafood chowder recipe delicious. magazine

WebJun 9, 2015 · Method. Melt the butter in a large, deep saucepan over a low heat. Add the onion and fry for 5 minutes, then add the garlic, cayenne …

1. Melt the butter in a large, deep saucepan over a low heat. Add the onion and fry for 5 minutes, then add the garlic, cayenne pepper, bay leaf and mace. Cook for 2-3 minutes.
2. Add the potatoes and gently sauté for 5 minutes, then sprinkle over the flour and fry, stirring, for 1 minute. Add the milk and fish stock, then simmer for 25 minutes, stirring regularly, until the broth has thickened to the consistency of double cream and the potatoes are tender (see make ahead).
3. Add the smoked haddock and the pollock to the pan, then simmer over a low heat for lighter eating. 3 minutes. Add the prawns and mussels and cook for a further 5 minutes or until the fish flakes easily and the mussel shells are open (see tips).
4. Stir through the parsley and a good squeeze of lemon juice, taste and season with salt and pepper, then serve in bowls.

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