Best 2 Helens Bouillabaisse Seafood Chowder Recipes

Are you craving a rich, savory, and seafood-packed delicacy? Look no further than Helen's Bouillabaisse Seafood Chowder! This mouthwatering dish is an explosion of flavors, combining the essence of the sea with the warmth of a comforting chowder. Prepare to transport your taste buds to the vibrant shores of a French fishing village as we embark on a culinary journey to discover the secrets behind this exquisite recipe.

Here are our top 2 tried and tested recipes!

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Fish Chowder

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

HELEN'S BOUILLABAISSE (SEAFOOD CHOWDER)

Helen's Bouillabaisse (Seafood Chowder) image

My sis Helen gave me this recipe many (many, many)years ago and it has never failed to please. If you use fresh ingredients then prep time is longer then cook time but it's worth it.. I've done it both ways and it was delicious either way.

Provided by CoolMonday

Categories Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 dozen littleneck clams, in the shell
1 1/4 lbs raw shrimp
1 lb sea scallops or 1 lb bay scallop
1 lb halibut
1 1/2 cups chopped green onions
5 cloves garlic, crushed
1/4 cup olive oil (salad oil can be used)
4 tomatoes, diced (peeled, fresh or canned)
1 tablespoon salt
1 1/2 teaspoons fennel seeds
1 teaspoon pepper
1 teaspoon grated orange rind
1/2-1 teaspoon saffron thread
16 ounces clam juice
1 cup water

Steps:

Scrub clams well and drain. Rinse shrimp under cold running water. Remove shells, devein (with small knife slit alon back and lift out vein) Rinse and drain.
Rinse scallops and drain.
Rinse halibut and drain. Cut halibut in two inch pieces.
Heat oil in 4 quart pot or dutch oven. Saute onions and garlic for 5 minutes or until onion is golden. Add tomatoes, salt fennel seed, pepper, orange rind, and saffron. Stir in clam juice and water. Bring to boil.
Add clams, boil 2 minutes or until clams open. Reduce heat.
Add shrimp, scallops, and halibut making sure liquid covers all.
Cover pot and cook over medium-low heat 10-12 minutes or until halibut flakes when tested with a fork.
NOTE: Clams are also available in the shell packed in cans or shucked and canned whole....You may use 1 pound bag frozen shelled deveined raw shrimp, 1 pound bag frozen scallops and 1 pound frozen halibut in place of fresh

Tips:

Use the freshest seafood possible. This will make a big difference in the flavor of your chowder.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and chewy.
Use a variety of seafood. This will give your chowder a more complex flavor.
Don't be afraid to experiment with different ingredients. There are many different ways to make bouillabaisse, so feel free to add your own personal touch.
Serve bouillabaisse with a crusty bread or baguette. This will help to soak up the delicious broth.

Conclusion:

Bouillabaisse is a delicious and hearty seafood chowder that is perfect for a cold winter day. It is a classic French dish that is made with a variety of seafood, vegetables, and herbs. Bouillabaisse is a relatively easy dish to make, but it does take some time to prepare. However, the results are definitely worth it. If you are looking for a delicious and impressive seafood dish, then bouillabaisse is a great option.