BEAUCOUP SEAFOOD CHOWDER

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Beaucoup Seafood Chowder image

This recipe was a creation of blogstress Movita Beaucoup here: http://movitabeaucoup.com/2011/08/12/beaucoup-seafood-chowder/ . What thrills me is the recipe originates in Nova Scotia. Being specifically of Cajun decent and heritage, my ancestery harkens back to Nova Scotia. A history of rich culture, indeed. Please read notes and tips below.

Provided by gailanng

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup butter (1 stick)
2 medium onions, diced
2 stalks celery, diced
1 potato, diced
3 cups chicken broth (see note below) or 3 cups water (see note below)
1 tablespoon dried basil
1 tablespoon oregano
1 tablespoon celery salt
2 tablespoons paprika
1/2 teaspoon pepper
1/4 teaspoon salt (optional)
3 dashes Tabasco sauce
2 quarts milk (whole homogenized)
1 cup heavy cream
1 lb white fish (such as haddock, cod or sole )
1/2 lb lobster
1/2 lb scallops

Steps:

  • In a large Dutch oven, melt the butter and then saute the onions and celery over medium heat, allow to soften, about minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce.
  • Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.
  • Add the cream, and then fill the pot with the milk. If you think you're going to run out of room in the pot, skimp on the milk, not the cream.
  • Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.
  • Notes & Tips:.
  • Movita Boucoup recommends using at least two, 1/2 pound of each seafood selection in addition to the white fish. She strongly recommends scallops and lobster. Don't use any fish with a dominant flavour such as salmon, sardines, clams, etc.
  • Water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth. If using broth, it is recommended using a sodium reduced variety. If you're using canned and don't have enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder.
  • Chowder is best on the second day, so when entertaining, make it the day before.
  • To rewarm, put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil; low heat is key.
  • You will notice that the spices seem to sit on top of the chowder. When you serve, give a little stir and then scoop; just the right amount of spice will come up with the ladle.

Sabeer Baloch
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This chowder is perfect for a quick and easy meal. It's also very affordable to make.


Katherine Flanigan
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This chowder is delicious! I love the combination of seafood and vegetables.


Tony Cruz
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This chowder is a bit too salty for my taste, but I'm sure I can adjust the recipe to make it less salty next time.


Anjum Sultana
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This chowder is a bit pricey to make, but it's worth it. The seafood is fresh and flavorful, and the broth is creamy and delicious.


Xhibit Ivan
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This chowder is easy to make and very versatile. You can add or remove ingredients to suit your own taste.


Zaid Wassouf
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I love the addition of corn and potatoes to this chowder. It gives it a nice sweetness and heartiness.


Saleha Waqar
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This chowder is perfect for a cold winter day. It's hearty and flavorful, and it warms you up from the inside out.


Moses Sunday
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I made this chowder for a party, and it was a huge hit. Everyone loved it!


Bailey Watson
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This chowder was a bit too thick for my taste, but the flavor was good.


abrar jillani
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I'm not a big fan of seafood, but I really enjoyed this chowder. The flavors were well-balanced, and the seafood was cooked perfectly.


Dambar Lama
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This chowder is the best! I've made it several times, and it's always a hit.


Mohammad Amoudi
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I love this chowder! It's my go-to comfort food on a cold day.


Mony Mone
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This chowder was easy to make and very flavorful. I used frozen seafood, and it still turned out great.


Mothica
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I made this chowder for a potluck, and it was a huge success. Everyone loved it, and I got several requests for the recipe.


HASSASN
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The seafood chowder was a bit too spicy for my taste, but my husband loved it. He said it was the best chowder he's ever had.


Freefire Shakib
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This chowder was easy to make and absolutely delicious. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!


Dora Kintoh
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I've never been a big fan of seafood chowder, but this recipe changed my mind. The combination of seafood, vegetables, and spices was perfect, and the chowder was creamy and flavorful without being heavy.


MD Yousuf Arman
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This seafood chowder was a hit with my family! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the addition of the corn and potatoes, which gave the chowder a nice sweetness and heartiness.


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