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Nancy's Kitchen - Tried and Tested Recipes
Chowder Recipes

Chowder Recipes
Ah, Athena, you know me well by my submissions to Nancy. Here are two chowders, one white, one red, both Floridian I believe, in origin. The creamy one is like my grandmother's, & I'm 80, so it's been around awhile. The red is much more recent, last 50 years or so!

Both can be made with any seafood you choose with no changes in timing unless they take much longer to cook than shrimp.

If you need something that is fast to make & very easy but uses convenience products instead of these, let me know, I've got several. Of course.


Creamy Florida Chowder Recipe
... shrimp, crab, fish, whatever....

1 c. EACH diced lower fat bacon & finely chopped onion
4 T. butter, divided
1/4 c. minced carrot
3/4 c. minced celery
1/4 c. flour
2 c. seafood or chicken broth
2 c. EACH milk, lower fat is fine, and Half & Half
1 c. heavy whipping cream
1 bay leaf
1/2 T. fresh ground very coarse pepper
1 tsp. salt
1/8 tsp. cayenne
2 tsp. Old Bay Seasoning1 T. Worcestershire sauce
1 large potato, microwaved till just tender, then skinned & diced, red holds shape best
3/4 lb. shrimp, chopped roughly; 1 # crab, picked free of shell; or 3/4 to 1 lb. cooked chunked fish; Athena, your scallops will work too

In a 4 qt. pot saute' bacon in half the butter till barely browned; add rest of butter & vegetables & cook till

tender, about 5 minutes. Lower heat way down; stir flour in smoothly, donít let it brown; cook about 2 minutes. Add broth, milk, Half & Half, & cream; stir in bay leaf, salt, peppers, Old Bay, & Worcestershire. Bring just to a beginning boil; reduce to simmer & cook, stirring, till slightly thickened, about 10 minutes. Add potato & seafood & cook & stir 2 minutes, or till shrimp are done & everything is very hot. Remove bay leaf to serve.
Makes 2 qt.plus., serves 5 - 7. To serve later, complete; chill but don't cover till cool because of condensation drips; to re-heat, go slow, don't boil it. Great with spinach salad or cole slaw & cornbread, corn cakes,or muffins,or, top with big garlic croutons. All good. But this is one you must pay a bit of attention as you make it for perfection.


Snapper Chowder Apalachicola Style Recipe

2 T. plain olive oil, divided
1 large onion, chopped
3 tsp. minced garlic
1/2 c. thinly sliced carrots
2 small ribs celery, diced
1 #2 can stewed tomatoes, original flavor version
1 1/2 c. chicken bouillon
2 stems snipped parsley
1 stem fresh thyme leaves
4 - 5 leaves snipped basil
2 good pinches Old Bay Seasoning
2 good dashes Tabasco
1 large or 2 medium potatoes, chopped
Salt & pepper
3/4 to 1 lb. boneless fish, chunked

In a skillet ( a large wok is good), cook onions in half of the oil till yellow; add garlic, carrots, and celery & saute on High 6 - 10 minutes, till becoming tender. Meantime in a 4 qt. pot, mix tomatoes, bouillon, herbs, Old Bay, and Tobasco. Put sauteed vegetables in the pot & cook the potato in the other half

of the oil for 5 or 6 minutes. Stir potato into chowder, & add salt & pepper to taste. Simmer for 30 minutes; hold now, chilling if you like. When ready to serve, bring to a slow boil, add fish, & cook on Low for 6 minutes, or till fish is done. Serves 4 with a salad and cornbread or other bread.
We owe this one to Mark Weintz of 'Florida Sportsman'.
Marilyn in FL

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