chowder anyone?

[Eliza]

Hi everyone, I am hoping to find a decent chowder recipe. I used to have a seafood chowder recipe but have lost it and can't seem to come up with anything remotely edible myself. Soup is one of my downfalls do I'm hoping someone may have something to share. Mmmmm, so looking forward to Karen's faux mashed potatoes again, pure heaven, LOL.
TIA,
Eliza

[doreen T]

Here's from Atkins' New Diet Rev. Cookbook

New England Fish Chowder

2 lbs cod fillets
4 slices bacon, diced
1 small onion, diced
2 Tbsp chopped fresh parsley
2 cups fish or chicken stock
1 bay leaf
1 tsp seasoned salt
pepper to taste
2 cups heavy cream

- Cut fish fillets into 1-inch cubes. Place bacon in a deep saucepan over low heat, and saute until golden brown. Add onions and saute until transparent. Add parsley and cook 1 minute more.
- Add stock, bay leaf, salt and pepper. Cover and cook for a few minutes to combine flavours. Add fish, and simmer for 10 minutes. Add cream and simmer just until heated through; do not boil. Serve immediately. Makes 6 servings.

Total carbs - 20.4, per serving - 3.4


Now, I just flipped the page over, and for New England Clam Chowder, you follow the above recipe and substitute 3 dozen large clams, steamed and coarsely chopped for the cod fillets. Total carbs - 33.6, per serving - 5.6

Hope this helps satisfy that "tooth" ... ;)

Doreen

[doreen T]

Hey, I was just browsing through a copy of the Complete Harrowsmith Cookbook, came across this recipe. George lives in Alberta, and the little blurb that accompanies the recipe states, "The contributor is so confident of the results of the soup that he strongly recommends that it be eaten only after the children are asleep in bed."

1 cup sliced mushrooms
3 Tbsp butter
1 Tbsp oil
1 pint fresh oysters
4 cups milk (for lowcarb, try 2 cups stock + 2 cups heavy cream)
1/2 tsp salt
pepper to taste
1/4 tsp dried oregano flakes
cayenne to taste

- Brown mushrooms in butter and oil. Drain oysters, reserving the liquid, and add to the mushrooms. Saute briefly, then set aside.
- Heat milk to scalding, then add the oyster-mushroom mixture and the oyster liquid. Slowly heat but do not boil, add salt, pepper, oregano and cayenne. Serves 4.
- (for lowcarb, I might not add the cream until the very end, just heating through, so as not to curdle)

total carbs, using stock + cream = 35 gm
per serving = 8.7 gm

Doreen

[nitrovixen]

I know this is not chowder, but it is seafood and worth sharing. This is sooo delicious... So worth the time. It's gets better with age so make EXTRA and freeze it for quick meals. It is a non-LC recipe but the only high carb ingredient is potatoes which can be easily substituted)


The Soup Nazi's®
Crab Bisque
(remember him on Seinfeld?!)

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped (I suggest zuccini or turnip to keep it LC)
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

4. Add potatoes (zuccini or turnips), bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Makes 4-6 servings.

[Tracy916]

This sounds good, but if you are substituting zuccini for the potato I would not recommend adding them prior to cooking for 4 hours. Add them 20-30 minutes prior to serving. or they will dissipate to a pulpy memory of their former selves.

Tracy :spin:

[dfletcher]

Are you interested in Bahamian Fish Chowder?

[nitrovixen]

thanks Tracy! I hadn't really thought about that.. :)

dfletcher: that sounds great, will you post it?