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Home Learning Kitchen Soups - Seafood Chowder

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Post by :Yeraj Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2529

Click below to download : Soups - Seafood Chowder (Format : PDF)

Soups - Seafood Chowder

1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic -- minced
1/4 teaspoon dried dill weed -- crushed
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of potato soup
1 1/2 cups milk
1/2 pound medium shrimp -- shelled and deveined
1/2 pound firm white fish fillets -- cut in 2" pieces
chopped fresh parsley -- for garnish

In 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring occasionally. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes.

Reduce heat to low. Add shrimp and fish. Cook 5 minutes more or until shrimp turns pink and opaque and fish flakes easily when tested with a fork, stirring occasionally.

To serve, ladle soup into bowls. Garnish with chopped fresh parsley, if desired.
Notes : Prepare Seafood Chowder as directed except, substitute 2 tsp. chopped fresh dill for the dried dill weed. Add 2 tbsp. Chablis or other dry white wine. Garnish with fresh dill sprigs, if desired.

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Soups - Seafood Vegetable Chowder

1 cup water 1 cup bottled clam juice 2 tsp. lemon juice2 tsp. minced garlic2 Tablespoons margarine1/4 cup pureed cooked potatoes (or use potato flakes)2 cups low fat milk 2%1/2 cup diced celery1/2 cup diced green pepper1/2 cup whole kernel corn 1/4 cup diced sweet red pepper1/4 cup diced carrot1 (6 oz.) can clams, drained and juice reserved4 ounces small shrimp peeled, deviened and chopped (save the shells)4 ounces fish fillet or crab meat (cut into small cubes if it is fish)1 cup diced cooked red potatoes 1 tablespoon minced fresh parsley1/4 tsp. reduced sodium soy

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Soups - Seafood Bisque Recipes

Bisque (4 servings) 4 tsp. Olive oil 2 Onions, sliced 1 lb. (480 g.) tomatoes, chopped 2 Garlic cloves, crushed 1 tbl. Black peppercorns 1 tbl. Chopped fresh oregano 1 tbl. Fresh basil, shredded 1 tbl. Chopped fresh parsley 11/4 pt. (750 ml.) chicken or fish stock, divided 8 tbl. Tomato puree 2 oz. (60 g.) small pasta shells 8 oz. (240 g.) assorted cooked seafood (such as prawns, crab, Mussels and scallops) 2 tbl. Dry sherry 4 tsp. Single cream Salt and freshly ground black pepper Chopped parsley, to garnish Heat oil in a saucepan; add onions and cook gently

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Soups - Seafood Chowder

Soups - Seafood Vegetable Chowder

Soups - Seafood Bisque Recipes