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Bearded Brotula
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Discussion Starter #1 (Edited)
This is my chowder. Not the "real" one, whatever that is.

Sauteed some carrots and onions. Threw in the flour and then some store bought seafood stock. Didn't have time to make up some. Let that thicken up and then added a bunch of crab meat, corn and milk. I forgot to get taters. That's simmering right now. Shrimp and mahi are sprinkled with some Legg's Cajun seasoning and sitting in the fridge. Gonna toss them in right before serving. Using mahi since it was in the fridge and needed to be used.
 

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Looks like you got one hell of a combo there, looks delicious.
I think I'll give it a go...ohhh wait second thought, I didn't catch a single freakin Mahi this year! Last season slayed em off the beach, this year zilch. WTF. Ohhh well next year. Let us know how she turns out. And, I believe they call it Chowda.
 

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Premium Member
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That looks like my counter top!
You been at my house today? Just wait till my wife gets back!!
 

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That dont look red neckish at all.... neither does that counter top hahahahaha

Im a chowder lover looks to be amazing
 

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Constitution Conservative
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2,580 Posts
Kitchen counters aside... That looks good enuff to eat.
 

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Constitution Conservative
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Here, I'll share my chowder recipe.
This works great with almost any fish/crustacean and it's spices easily modify to fit other tastes.
The pics below are done with Redfish.

Fish Chowder
5 tbs. butter
2 med. yellow or white onions, diced (3 cups)
5 med. potatoes cut in bite size pieces (4-5 cups)
1 cup of yellow sweet corn (drained)
1 heaping tbs minced garlic
approx 3 lb. Redfish cut into large bite size pieces (any firm flesh fish/shellfish will work with this recipe)

*1/2 cup of Clam juice if making a clam chowder*
1 tsp. dried thyme
1 bay leaf (remove before serving)
1/4 tsp paprika
3/4 tsp Old Bay seasoning
1/2 tsp freshly ground black pepper
2 tbs salt
4 cups heavy cream or Half-n-Half
1/2 cup of chopped fresh parsley

In a large stock pot, sautee onions/garlic in butter until opaque.
Add potatoes, corn and other seasonings, except parsley.
Add water to cover potatoes and cook over medium heat until potatoes are almost done.

In a separate pan, heat heavy cream until steaming. DO NOT BOIL or it will curdle.

Add fish, steaming heavy cream and parsley to stock pot and cook on low heat until fish is done, about 15 minutes.
Let it simmer very slowly for about 30 minutes for flavors to meld. DO NOT BOIL or it will curdle.
Can be left at a low simmer without burning or curdling.
Stirring too much will break down the fish & potatoes, avoid this as it is much better chunky.

**This is even better after sitting in the fridge overnight and reheated, the flavors freaking explode!**








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