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Ann's Seafood Chowder

Ingredients: 2 Tablespoon(s) Butter or margarine 1/2 large Onion, diced 1 Celery rib, diced 1 Pound(s) Sealegs, chopped 1 Cup(s) Potatoes, cooked,diced 1 large Tomato, diced 2 Tablespoon(s) Flour 3 Cup(s) Milk 1 Cup(s) Water Directions: Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.
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Combine 4 cups milk and 1 cup flour, stirring we Seafood chowder "A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quit Seafood chili Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix. Stir in tomatoes and green sal Chow-down chowder PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in ma Indiana chowder Brown ground beef and pour off excess fat. In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes. Add vegetable cooking water and vegetables to meat. Salt to taste. Add 1 can chedd All-purpose seafood dip 1. Mince ginger root, then blend well with vinegar. 2. Serve in a dip dish. Alaskan seafood marinade In medium saucepan, over medium heat, combine all ingredients. Cook, stirring until smooth, 5 to 7 minutes. Cool to room temperature. Marinate seafood 30 minutes prior to grilling. Makes approximately l l/2 cups. Fish chowder Place fish in a stockpot and add water to cover. Bring to boil. Simmer 5 min. or until fish is cooked through. In separate saucepan, combine potatoes with cold water to cover them. Bring to boil, lower the heat, cover pan, simmer potatoes for 12 min. Ann sheehy's fish chowder Place haddock/salmon in large soup pot and cover with vegetable broth. Top off with water, as needed to cover. Add bay leaf. Bring to a boil then turn off heat and let sit on stove while you dice the potato and onion. Remove the cooked fish to a bowl with Seafood quiche Combine ingredients except eggs and reserve 1/4 cup of the cheese. Lightly beat the eggs and season with salt and pepper. Coat ingredients with egg and season with salt & pepper. Lightly grease a 8" casserole and add mixture. Cook at 325F for 3 Clam chowder As long as the total amount adds up to 2 cups, you can use slightly more celery than onion. Can also use red or white onion, as desired. Put diced/chopped vegetables (celery, onion and potatoes) in a very small saucepan (scale accordingly if doubling the Creamy scallop chowder 1. Wash and drain scallops. 2. If scallops are large, cut in half. 3. In small stock pot, melt butter over medium-low heat. 4. Saute onions and mushrooms until tender. 5. Stir in flour. 6. Pour in milk and stir over medium heat until thickened and bubbly. Pesto pasta seafood salad Drop scallops and shrimp into 6 cups boiling water with 1 tsp. salt. Boil 1 - 2 minutes and drain. Blend oil, lemon juice and pesto. Mix everything together and toss. Serve at room temperature. Seafood stuffed porkchops Preparation: Lay a chop on the counter and cut a 3 inch slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut deep into the side of the chop, almost bisecting it Chile corn chowder Combine, chiles, broth, potato, onion, and corn in a large pot and cook over low heat until potatoes are done. Add the cream and cheese and heat through, stirring, until the cheese is melted. Al's seafood bisque 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 mi New jersey clam chowder Fry bacon in soup pot until crisp, remove. Saute onion till clear, add clams, liquor, and heat to cook clams. Add potatoes & spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 min. Do not boil. Add clam broth to taste. Tomato-seafood stew * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in Clam and corn chowder Make stock: cut kernels from cobs; set kernels aside. Slice 1 onion, unpeeled, into 8 wedges, carrot, celery, peppercorns, bay leaf, thyme. Add 2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. St Chicken-potato chowder Mix chicken, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Add infant cereal by tablespoons until you get your desired thickness. Mash or purA?A©e to desired consistency. Cool before serving. Canadian indian (sioux) fish chowder Add potatoes, onions, salat and pepper to water. Cook about 10 min, until veg are soft, but not completely cooked. Add fish and cook 10 min. Add milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve with parsley or chives. Corn and scallop chowder Melt the butter in a Dutch oven over medium high heat. Add leeks and celery; saute 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Co Boothbay chowder Cook bacon in a large heavy saucepan or Dutch oven until crisp. Remove with slotted spoon; drain on paper toweling; crumble; reserve. Add onion to bacon fat in saucepan; saute until tender, about 3 minutes. Stir in flour, salt and pepper; cook 1 minute. S Ann's seafood chowder (halifax version) Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly. A Thanksgiving chowder Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tende Winter squash chowder In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain, set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 min