Best 5 Kellys Kickn Md Seafood Chowder Recipes

LYNN'S SEAFOOD CHOWDER

Steps:

• In a roaster cooker place seafood and butter along with the celery let cook at 350 degrees for about 20 mins stirring occasionaly.
• add the soup, milk, and seasonings lower temp to about 150 cook till hot serve with bread. enjoy!

SHERRY SEAFOOD CHOWDER

Steps:

• Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
• Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
• Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
• Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
• Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
• Stir in 1/4 cup parsley.
• Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

DELICIOUS MANHATTAN SEAFOOD CHOWDER

Steps:

• Cut crab and fish fillet into bite-sized pieces.
• Spray a large soup pot with nonstick cooking spray add the oil.
• Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
• Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
• Cover; and simmer about 35 minutes or until potatoes are cooked.
• Add clams, shrimp, crab and fish fillet.
• Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
• You may need to add additional cornstarch and water to get the desired thickness.
• Serve.
• Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

DURTY NELLY'S SEAFOOD CHOWDER

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

SALLY'S SEAFOOD CHOWDER

Steps:

• Fry bacon until crisp, set aside and reserve drippings.
• Cook onion and celery in drippings until translucent.
• Add butter, potatoes, carrots, 2 cups boiling water, salt, pepper and Old Bay.
• Cover and simmer 10-15 minutes until vegetables are tender.
• Add fish and scallops; add more water if needed,.
• Cook 10 more minutes.
• Add milk and Tabasco.
• Reheat, but do not boil.
• Garnish with bacon crumbles.