How do I make creamy white seafood soup?
Ingredients: 2 cups diced celery 2 green bell peppers, diced 1 can (24 ounce size) tomato sauce 3 1/2 quarts water 2 cups quick-cooking white rice 2 1/2 teaspoons garlic salt 2 tablespoons minced garlic 1 teaspoon white pepper 3 tablespoons seafood base, or to taste 1 large onion, diced (yellow or white) 3/4 cup butter 3/4 cup flour 2 pounds small salad shrimp (uncooked) Turn this recipe into a puzzle! [click] Directions: Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender. While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes. Remove roux from heat and gradually add to hot soup, whisking briefly.
Creamy Seafood Chowder. 3 cups mixed seafood (such as shrimp, squid, octopus, and surimi), chopped 1 medium shallot, diced 1/2 cup carrot, diced 1/2 cup celery, diced 2 cloves garlic, diced 3 slices bacon, diced 1/2 cup cooked potato, diced 1 stick (1/2 cup) butter 1 cup flour 1/2 tsp basil 1/2 tsp thyme 2 cups heavy whipping cream Salt and white pepper, to taste 2 Tbsp sour cream 4 cups seafood broth, see recipe below Seafood broth: 7 giant shrimp, shells on Remainder of mixed seafood 1 14-oz can chicken broth 1/2 cup onion, diced 4 cups water 1 tsp basil 1/2 tsp salt 1/2 tsp white pepper 1 shrimp boullion cube Start broth earlier in the day. It should simmer for one hour. Chop up mixed seafood for chowder, and use what’s left for broth. Put all ingredients for broth into a Dutch oven and bring to a boil. Reduce heat to simmering, cover, and simmer for one hour. Let cool and then strain to remove solids, leaving just liquid. Rinse Dutch oven and use it to make chowder.
New England Seafood Chowder — INGREDIENTS 4 pounds haddock fillets , cut into 3/4 inch pieces 1/4 pound medium shrimp, peeled and deveined 1/4 pound bay scallops 4 bacon strips, diced 3 medium onions, quartered and thinly sliced 2 tablespoons all-purpose flour 2 cups diced peeled potatoes 4 cups milk 2 tablespoons butter 1 tablespoon minced fresh parsley 2 teaspoons salt 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon pepper DIRECTIONS Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
