Hello, I have a taste for seafood chowder ...does any one have in recipes they are willing to share ?

I did one using canned salmon, canned minced and canned whole and frozen shrimp....
by the time I was done with it it probably cost me $20 a bowl...should have eaten out

buy it in a can,,,,it's cheaper,,,,,,,,but not as good either,,,,,lol 20 bucks a bowl,,,,,sounds like some of th stuff i done

Yeah I guess i should of...I think i went over the 20 bucks mark.

I personally like to start with some cubed potatoes boiing in a bit of water with my seasonings. Boil them till they are pretty much falling a part that will be your rue and will thicken your soup. Then add your fish/ seafood and then half cream and half milk. Let it simmer don't boil it or you will scorch the cream/milk. After it simmers the startch from the potatoes should thicken your soup and you should be good to go!

Ohhh....also a bit of butter.

Thank you :)

Chowder is so easy to make once you know the basics. I'm from eastern connecticut and just graduated with honors from culinary school so I do know a little bit about cooking and seafood chowder. Here's a recipe but fool around with it and make it your own if you like.

First, set to boil your potatoes. I would use a waxy potatoes, such as the red potatoes that are commonly used in potato salad. They will stay together better in the chowder and won't turn into mashed potatoes. I like to boil them in 3 parts water and 1 part clam juice, just for extra flavor. If you do use the clam juice, I would hold off on salting the water. Only boil the potatoes, don't cook them to the point that they are mashable or they will not stand up very well in the chowder. Drain the potatoes and set them aside.

Use three to four strips of bacon, depending on your taste, and cut into small pieces. If you don't wan't the extra cholesterol or salt, olive oil would be a good substitute, however watch your heat since olive oil has a low burning temperature. Turkey bacon is not because it lacks the fat neccassary to sautee the vegetables. Cook the bacon over medium heat until the fat has rendered and the bacon pieces are crisp. Remove bacon.

Add your desired amount of onions and celery to fat and cook until soft. Then add your desired amount of garlic and cook another two minutes or so. Be sure the garlic does not burn.

Now it gets kinda tricky. Add enough flour to coat the vegetables. I wouldn't use more than 1/4 of a cup of flour. Usually 1 or 2 tablespoons is enough. Cook vegetables with flour for another 2 minutes. This mixture is called a roux fyi.

After roux is cooked, add enough milk to the roux to have the consistency of heavy cream, always whisking constantly. Obviously, if you like thicker chowder, use less milk, and thinner, use more. If you like, you can also use clam juice with the milk, just watch your salt.

Now add your potatoes, your desired amount of clams and seasonings to taste. Traditionally, thyme and parsley are used, fresh or dried. Thyme is very strong so use it sparingly, especially if using dried thyme. Simmer for 20 minutes. After the simmering, taste for salt. The chowder cooks down throught the cooking process, and with the bacon and clam juice, it usually has enough salt, but alwasy wait until the soup is done to add more. Use the crunchy bacon bits as a garnish and enjoy.

*Tipt: Soups always taste better the day after so make it ahead of time to save yourself some stress.

Remeber, this recipe is not binding. You can use any seafood you like. Mix up your vegetables too. Cooking is about what you like. Hope I helped.

Zak..that was great!!! Thank You!!!

Small dice some onions, carrots and celery, saute until temder then add Muscles,Clams and cook until they pop open, add shrimp and dice tomatoes, salt, pepper, garlic salt ,onion powder and a package of Sazon seasoning.

Remove from heat.

In seperate conatainer take some chicken stock and reduce to 1/2. Add some heavy cream and roux as mentioned in previous recipes, pour over seafood in a bowl.

By doing it seperatly you have all the seafood, cream and seasonings mixed and it is so much better.

Zak and Kojack:

What can i say Wow !!! I will be going home and making some chowder tonight ..its a perfect night for it -45 here.

Have a good one.

Thank You too Kojack

Im an executive chef Ive never givin this recipe to anyone its called the crock of gold...won to gold medels for it at the hilton ballroom review and the marriott.. if you want the recipe email me.....you will forget about sex when you eat this its a promise

No prob guys, I've got plenty more tips and recipes, just ask.

Anytime, Hope you enjoy !!!