G'day folks

Anyone got a super-doopa Seafood Chowder recipe please?

I know the Yanks go in for this meal a lot more than we do out here.

Cheers

Seamus   8-) 8-)

Seamus, Carolyn used to make an excellent sea food chowder. I'm pretty sure her recipe is posted on the forum somewhere.

Here's a recipe from Nova Scotia, ie, smack dab in the middle of what we call The Maritimes.

http://www.canadianliving.com/food/nova_scotia_seafood_chowder.php

Now copied and pasted


Ingredients

    2 lb (907 g) mussels
    2/3 cup (150 mL) dry white wine
    3 tbsp (45 mL) butter
    3 ribs celery, thinly sliced
    2 onions, chopped
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) sweet paprika
    1/4 tsp (1 mL) cayenne pepper
    3 tbsp (45 mL) all-purpose flour
    1-1/2 cups (375 mL) water
    1 bottle clam juice, (240 mL)
    2 yellow-fleshed potatoes, peeled and cubed
    12 oz (340 g) haddock fillets, or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
    12 oz (340 g) sea scallops, halved horizontally
    1 can (11.3 oz/320 g) frozen lobster meat, thawed and drained
    3 cups (750 mL) 10% cream
    1/4 cup (60 mL) chopped fresh parsley

{{{{{Most restaurants use some of these ingredients, not all. Mussels, lobster and scallops, being those most often excluded.  Of shellfish, clams are the seafood least likely to have an allergic reaction.  Lobster is the most expensive. 

Halibut may be used in stead of haddock.

===============

Preparation

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.

In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.

In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock, scallops and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes. (Make-ahead: Let cool. Refrigerate in airtight containers for up to 2 days.)

Also, I'd be willing to bet you my bottom $ that more places use plant oil instead of butter, or some plant oil and some butter or margarine again for $

& I'd take bets on many using milk of varying fat content.

&, of course, how much salt you use depends upon your diet.

==============================
BTW when I google, since I live in Canada I go to www.google.ca to be searching withing the Canadian domain.   You can get to a local domain anytime via a country name,  ie., when in your regular google first search for  your country of interest, ie, say "google UK", or "google South Africa", or "google France".


[smiley=chef.gif]

Thanks guys, your posts are very much appreciated.

I had a wonderful seafood chowder on Christmas Day which I could have filled up on and bypassed everything else that was laid out.

Cheers

Seamus   8-) 8-)

Saltbush Bill wrote on Dec 27^th, 2014 at 9:50am:

Carolyn used to make an excellent sea food chowder

I'M SURE WE HAD THAT AT SBB's 50th.
It was to die for.

Aart

TBF
As were your Garlic Prawns at Thora. ;D ;D
mikel

Post a shot of the chowder, when you make it.

& tkx.

[smiley=chef.gif]

Will do LK.  Few health issues have slowed us both down of late but we'll get there.  Bloody pancreas problems now.

  I've made a rod for my back with the big vegie patch but I am enjoying it (apart from turning the compost bays, which is a bit heavy going).

Cheers

Seamus   8-) 8-)

Seamus  8-) 8-)