Seafood Chowder | The Cooking Show
Seafood lovers, rejoice: Farideh has made one chowder to rule them all. In this episode of The Cooking Show, Farideh makes seafood chowder featuring clams, shrimp, snapper, and lump crab in a creamy clam stock broth, and is packed with veggies and herbs like celery, carrots, potatoes, thyme, and fennel.
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Spiced Shrimp And Corn Chowder Recipe
Spiced Shrimp And Corn Chowder
This recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.
Ingredients
1.5L (6 cups) fish stock (or chicken stock)45 mL (3 Tbsp) cooking oil 500g (1 pound) unpeeled medium shrimp Salt & pepper to taste1 onion, diced
5 mL (1 tsp) cumin seed1 mL (¼ tsp) cayenne 2 mL (½ tsp) paprika 1 small hot chili, pierced 250g squash, cut into ½” cubes½ small head cabbage, shredded500g potatoes, cut into ½” cubes500 ml (2 cups) frozen corn
45 mL (3 Tbsp) butter
250 mL (1 cup) 35% cream
250 mL (1 cup) frozen peas
Method:
In a small pot bring the stock to a simmer along with the shrimp shells.
Cover and simmer while you make the rest. In a large pot, heat the oil over moderate heat.
Add the peeled shrimp and a pinch of salt; cook, stirring frequently, until the shrimp are pink and firm.
Remove from the pot and set aside. Add a little more oil if needed, then toast the cumin seeds for just a moment.
Then add the onion, cayenne, and paprika to the pot.
Cook, stirring occasionally, until the onion is softened.
Add the hot chili, squash, cabbage, potatoes, and corn, to the pot.
Strain in the water / stock - discard the shrimp shells.
Partially cover and bring to a simmer, until the potatoes are tender.Add the butter, cream, shrimp and peas.
Adjust seasoning with salt and pepper.
Simmer until the shrimp is heated through.
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How to make Shrimp Chowder Soup || Creamy Shrimp Chowder || My Cooking Canvas
Published on June 10th, 2021
Ingredients:
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2 Tbsp Butter
2 Tbsp Chopped Garlic
1/2 cup Onion
1/2 cup Boneless Boiled Chicken
1/2 cup Carrot
1/2 cup Sweet Corn
1 cup Potato
Salt to Taste
1/4 cup All-purpose Flour
3 cups Chicken Broth
1 and 1/2 cup Shrimp
1 cup Whipped Cream
1 Tbsp Sugar
1/2 Tbsp Oregano
Enjoy and Happy Cooking.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
Ina's creamy, flavorful chowder is loaded with fresh clams!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
East Hampton Clam Chowder
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Directions
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
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Ina Garten's East Hampton Clam Chowder | Barefoot Contessa | Food Network
SEAFOOD CHOWDER!! STEP BY STEP!❤
This SEAFOOD CHOWDER is delicious and easy, perfect for anytime.
INGREDIENTS :
4 slices thick cut bacon
1 cup chopped onions plus 3 green onions
1 cup chopped celery
1 cup diced carrots
2 large minced garlic cloves
2 medium gold potatoes (diced )
1 cup frozen corn (you can use canned)
1 can creamed corn
1 /2 cup flour
6 cups shrimp stock
1 can evaporated milk
1/4 cup heavy cream
8 oz.shrimp (removed shells and deveined)
8 oz. cod fish (1/2 to 1 inch cubes)
8 oz. fresh salmon (1/2 to 1 inch cubes)
12 oz. crab meat (can use canned)
salt and pepper to your liking
zest of 1 whole lemon
juice of 1/2 lemon
1 tsp thyme
1/2 tsp tarragon
1/2 tsp fennel seeds
1/3 cup finely chopped Italian parsley
☆ be careful when making this chowder, pot will be very hot, keep children away from stove.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Quick & Easy Nova Scotia Seafood Chowder Recipe | The Canteen Cooks
Nothing says Nova Scotia like a steaming hot bowl of seafood chowder! There are countless variations out there when it comes to this recipe, but ours includes some Nova Scotia seafood all-stars, like lobster, scallops, and haddock.
This surprisingly simple recipe can be prepared quickly once you have all of your ingredients together. Don't be scared to put your own twist on it as well. You can add mussels, shrimp, or even clams, but if you can nail the base, your guests will be lining up for another bowl!
Make sure to share your version of seafood chowder in the comments below!
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1 tbsp butter
1 can smoked oysters
6 slices of bacon; chopped
2 leeks; cleaned and finely diced
3 ribs of celery; finely diced
4 large potatoes; diced and kept in cold water
1 large smoked haddock filet; cut into bite-size cubes
200g lobster meat (knuckle & claw)
4 x large sea scallops; bite-size pieces
1 tbsp dill; chopped
zest of 1 lemon
1 1/2 cups whole milk (3%)
1 cup heavy cream (35%)
In a heavy-bottomed pot, melt the butter and add the oil from the smoked oysters; add the bacon and render for about 4-5 minutes. Add the leeks & celery and saute a further 3-4 minutes; season with a pinch of salt.Add the potatoes with their water and bring to a simmer. Add the smoked haddock, cream & milk.
Cook for approximately 25-30 minutes until the potatoes are cooked. Add the scallops, lobster and smoked oysters. Cook an additional 3-4 minutes and add the dill and lemon zest. Taste for seasoning.
Serves 4-6 people.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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