Seafood Chowder, what am I missing? (New Freezer)
Striving to use the case of fresh Portabella's my bud gave me last week.
Crock pot, one quart chicken stock, 4-5 diced Russet potatoes, 3 diced med-large onions, 5 large diced portabella's, can of Progresso Creamy mushroom soup, some fresh dill, a shredded carrot, a cup of dry white wine, salt/pepper, a couple pats of butter.
Will add the seafood, a frozen block of Clams, mussels, crab, flounder, squid - to be added towards the end, along with a couple cups of half and half.
I have no fresh garlic or celery. I may have to go get some.
Suggestions solicited, and welcomed.
Crock pot, one quart chicken stock, 4-5 diced Russet potatoes, 3 diced med-large onions, 5 large diced portabella's, can of Progresso Creamy mushroom soup, some fresh dill, a shredded carrot, a cup of dry white wine, salt/pepper, a couple pats of butter.
Will add the seafood, a frozen block of Clams, mussels, crab, flounder, squid - to be added towards the end, along with a couple cups of half and half.
I have no fresh garlic or celery. I may have to go get some.
Suggestions solicited, and welcomed.
0
-
OK :
Yes : Garlic & some celery ?
and some SPICE ( something HOT ) ???
What else ????
Thanks !!!!0 -
Bacon and fresh parsley, plus some fresh bread for dippin'. 0 -
I just read through half a dozen seafood chowder recipes online and none of them included mushrooms. So I'm at a bit of a loss here.
Among the "classic" ingredients in other recipes that you don't mention, I see saffron, dry sherry, bacon, and shallots. All mention celery.
Edit to add: now you've done it. I REALLY crave some cioppino or bouillabaisse.0 -
I also have quite a few Seafood Chowder recipes saved to my files Rocky. I do however know what I like. I believe this will turn out quite good.
I will have to run to the grocery store for some Celery and some fresh garlic. Will look for some fresh (previously frozen here in TN) seafood.
I added some Galena Blasting Powder spice, for the something hot spice aztngundoc. [:D]0 -
I would lose the chicken stock. Purists use a clam juice (cut it with water if its concentrated). Maybe consider cream of celery soup made with clam juice instead of water. Rest seems good. I question the bacon but that's just me. 0 -
I like this recipe:
I am not fan of cooked celery so I use Celery seeds for the flavor and sub in some mushrooms or Bell pepper.
https://www.curiouscuisiniere.com/new-england-seafood-chowder/0 -
Agree it sounds like you are making mushroom soup with added sea food.
I'm sure it will be delicious at any rate. I like mushroom soup![:p]
After raising a family of 6, your proportions would feed them all and have plenty of leftovers to boot![:)]
I know how hard it is, now that my wife and I live in an empty nest. Cooking for just two without a lot of extra has been quite a challenge. I was brought up not to waste and also know that buying in bulk is a lot cheaper.
Getting recipe's to taste good after having to perform a lot of mathmatics to cut them back......especially when I enjoy a few PBR's in the kitchen when cooking![:)] Can lead to some fairly mundane quisene!
Hell Ken, my freezer is full of bags and bags of overages that I will eventually eat.[:I] Probably when the epocolipce hits us![:0]0 -
LOL,......[:0][B)][:D]...........................went to the grocery store for some fresh garlic and a bunch of celery.
$146 later, I'm wandering out of there. Some killer good post 4th of July meat deals. Picked up a couple pack of Brats, big pack of ground Chuck, several racks of St. Louis style ribs at $3.99/lb. (Already had 3 in freezer at $4.99/lb.) Two large London Broils at $2.99/lb. for beef jerky, 4 large vacuum sealed pre-marinated 2" thick Pork chops, etc etc. [:D]
Only in America Brothers. Only in America. [:D] Is this place GREAT or what? God Bless America.0 -
quote:Originally posted by drl50
I would lose the chicken stock. Purists use a clam juice (cut it with water if its concentrated). Maybe consider cream of celery soup made with clam juice instead of water. Rest seems good. I question the bacon but that's just me.
Thanks. You reminded me that I have a couple cans of minced Clams in juice, in the cupboard. Will add in.
I'm way bad, Brookwood, to make way too much food for me, by myself.
I end up giving some away to friends, or freezing.
I WAY need to go buy a small freezer for the basement. I totally hate to throw food away, and love to pick up/buy meat deals. I'm usually standing at my freezer cussing, trying to figure out HTH I'm going to fit all this in. [:0][B)][xx(][V]0 -
Sitting here thinking I am going to hook my trailer to my Jeep. Go pick up that small freezer ($165) at a local store, I've been looking at - stop off at the grocery store on the way home, pick up the remaining 8-10 St. Louis style ribs they had at $3.99/lb., several more London Broils at $2.99/lb, etc etc.
I've been wanting to do it. The meat deals are very attractive. I'd also very much, like to empty out my freezer of the clutter, long term frozen detritus. Like 6-8 packs of ribs, etc.
Just got it done. 5 cu. ft. Chest freezer. Reg $170, on sale for $99. [:D] Stopped at the grocery store on the way home. Another $200 of nothing but meat deals.
Plugged in and loaded the freezer. Quite a bit was already frozen from my upstairs freezer, so it got a jump start.
Total of about 12-15 packs of St. Louis style ribs. (All frozen) 8-10 London Broils, 4-5 large packs of ground Chuck, 5-6 packs of assrtd. Brats, 3 large packs of Chicken breasts, 2 large 64 oz. packs of 16 ea. premium Hamburger patties.
I'm loving it. Been wanting to do this for a while. Taking full advantage of meat deals, and cleaning out my upstairs freezer for more everyday things. Should have done this a long time ago. [^]
Woohoo!!....................................[:D]0 -
Two words....
CLAM JUICE!!!!
Without clam juice all it is, is cream of seafood soup. And certainly is not chowder.
And next time go with granulated chicken bouillon instead of chicken broth. To me chicken broth is just to watered down
Here's a good Base to start out a seafood chowder. This is how I make my (stolen) award-winning clam chowder. (I stole the recipe from an old girlfriend who won first place in a state fair with it
Ingredients
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup white wine
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
Ground or chopped clams or 2 cans (6-1/2 ounces each) chopped clams, undrained (it's next to impossible to get fresh clams here in Utah)
Directions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, white wine, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle bacon over each serving.
Your welcome0 -
quote:Originally posted by remingtonoaks
Two words....
CLAM JUICE!!!!
Without clam juice all it is, is cream of seafood soup. And certainly is not chowder.
And next time go with granulated chicken bouillon instead of chicken broth. To me chicken broth is just to watered down
Here's a good Base to start out a seafood chowder. This is how I make my (stolen) award-winning clam chowder. (I stole the recipe from an old girlfriend who won first place in a state fair with it
Ingredients
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup white wine
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
Ground or chopped clams or 2 cans (6-1/2 ounces each) chopped clams, undrained (it's next to impossible to get fresh clams here in Utah)
Directions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, white wine, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle bacon over each serving.
Your welcome
Thanks.
Copying that to my recipe files. I love adding to it, and referring to it, when I want to cook something. I appreciate it.0 -
Going to use a Masher, (?) to press down on the cubed potatoes in order to make a fine mash of it. Reducing the diced veggies down to a mash. (Not the right word, I'm sure.) If I had a hand puree' I would use that instead. (Old school works just fine.)
I appreciate the heads up on the Clam juice. I have several cans of diced/minced clams in their juice. It will be utilized to good effect.0 -
So just doctoring up some Progresso, then? Few hand fulls of corn and cream. 0 -
quote:Originally posted by yoshmyster
So just doctoring up some Progresso, then? Few hand fulls of corn and cream.
Yes Yosh, it's just re-worked Progresso soup. Sigh,................[^]0 -
Yep. Skip the 'shrooms and chicken juice. Add two bottles clam juice. 0 -
Yep dump the chicken stock, Seafood stock is available at most grocery stores now. 0
Please sign in to leave a comment.
Comments
17 comments