Best 3 Legal Seafood Soups And Chowders Recipes

Are you craving a delectable and comforting bowl of seafood soup or chowder? Look no further! Delve into the culinary world of "Legal Seafood Soups and Chowders" and prepare to tantalize your taste buds. From creamy New England clam chowder to hearty seafood stews brimming with succulent shrimp, lobster, and fish, this article presents the ultimate guide to discovering the best recipes for these classic dishes. Whether you're a seasoned chef or a passionate home cook seeking to recreate the magic of Legal Seafood's renowned offerings, get ready to embark on a journey of flavors and explore the art of crafting extraordinary seafood soups and chowders.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD CHOWDER

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

LEGAL'S INAUGURAL FISH CHOWDER

Legal's Inaugural Fish Chowder image

Make and share this Legal's Inaugural Fish Chowder recipe from Food.com.

Provided by mermaidmagic

Categories Chowders

Time 1h

Yield 3 Quarts

Number Of Ingredients 11

Ingredients

1/2 cup butter
3 cups diced onions
1/4 cup finely grated carrot
2 teaspoons minced garlic
1/2 cup flour
12 cups concentrated fish stock
4 lbs chowder fish fillets (such as 2 lbs. Cod, 1 lb. Monkfish, and 1 lb. Cusk)
2 cups light cream
1/2 cup finely grated monterey jack cheese
salt
fresh ground black pepper

Steps:

Heat the butter in a large saucepan until softened.
Add the onions, carrots, and garlic and sauté.
Stir frequently, about 5 minutes.
Remove from heat and slowly stir in the flour.
Return to the heat, and cook, stirring, for about 4 minutes.
Meanwhile, begin heating the stock in a large pot.
Whisk the stock into the flour mixture.
Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.
Add the fish and simmer about 10 minutes longer.
Stir in the cream and cheese.
Simmer until the cheese melts, about 5 to 8 minutes.
(You won't distinguish the cheese as such; it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn't boil.

Nutrition Facts : Calories 1593.6, Fat 80.4, SaturatedFat 45.3, Cholesterol 545.5, Sodium 2375, Carbohydrate 38.5, Fiber 3.6, Sugar 7.7, Protein 172.4

Tips:

- **Mise en Place**: Always prepare all ingredients before starting to cook. This will help ensure that your soup or chowder is cooked evenly and efficiently. - **Use Fresh Seafood**: Whenever possible, use fresh seafood for the best flavor and texture. If you're using frozen seafood, thaw it properly before cooking. - **Sauté Aromatics**: Sautéing aromatics like onions, garlic, and celery in butter or olive oil can help enhance the flavor of your soup or chowder. - **Use a Good Stock**: The stock you use will greatly impact the flavor of your soup or chowder. Use a high-quality seafood stock or make your own using fish bones, shrimp shells, and vegetables. - **Don't Overcook the Seafood**: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy. - **Season to Taste**: Always taste your soup or chowder and adjust the seasoning as needed. Add salt, pepper, and other herbs and spices to your liking.

Conclusion:

With these tips in mind, you can easily create delicious and flavorful seafood soups and chowders at home. Experiment with different recipes and ingredients to find your favorites. Whether you're looking for a classic clam chowder, a creamy lobster bisque, or a hearty fish stew, there's a seafood soup or chowder recipe out there for everyone. So next time you're craving a comforting and flavorful meal, reach for one of these recipes and enjoy a taste of the sea!