Chowder – Tia Maria's Blog

Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

June 6, 2017

Seafood Chowder with 1920 Portuguese Brandy

Are you drooling yet? This is my favorite soup which I make every summer after our families Father’s Day clam bake! This is a great way to use up the leftover seafood and corn. Here’s the recipe for the Clam Bake.

I add a little 1920 Portuguese brandy to the broth for an added kick. Serve with an extra shot of brandy to drizzle into the chowder. The flavor is intense, rich and creamy. You’ll never through out that day old lobster again!

Ingredients:

Lobster shells from 3 lobsters

Meat from 1 lobster (or 1-2 cups) chopped into small pieces

1 pound shelled shrimp (raw or cooked)

1 pound little neck clams (with or without shell)

1 pound mussels (with or without shell)

2 cups of corn kernels

2 tbsp of Brandy (I used 1920 Portuguese Brandy)

2 cups fish or chicken stock

1 small onion (finely minced)

1 celery stalk (finely minced)

4 tbsp butter

1 tsp paprika

1 tsp pepper

2 tsp salt

1/2 cup of flour

2 cups of light cream

1/2 gallon of whole or light milk

Lemon wedges for garnish

Parsley for garnish

Preparation:

In a medium pan, place the lobster shells in the stock and milk and cook on medium heat for about 10 minutes. This will infuse the stock with the lobster. Strain the broth, remove shells and discard shells.

In a large stock pot, saute the onion, and celery in the butter until translucent. Add the flour, and stir until the flour has melted into the butter. Add the seafood, corn, milk broth and remaining ingredients except the cream, brandy, and lobster pieces and stir on low heat. Cook on low for a few minutes.

Cover and continue cooking for 15 minutes on low heat or until thickened. Add the cream, lobster pieces and brandy. Simmer on low heat for another 10 minutes stirring gently. Taste and add more salt and pepper if desired. Note: If you want a thicker chowder milk a little flour with milk in a small bowl and add to the chowder. Cook for a few minutes until thicker.

Serve garnished with lemon wedges and parsley.

Serve with an additional shot of 1920 brandy. Drizzle it into the chowder for a kick!

Appetizers / Main Dish / Photo Gallery / Side Dish / soup / Soups

April 3, 2014

Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho

Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.

In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.

This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.

This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!

Ingredients:

3 large potatoes (cut into 1/2 inch cubes)

1 and 1/2 cups of frozen corn

1 and 1/2 cups of cooked Black Eyed Peas

1 medium onion (finely chopped)

1 stalk of celery (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons of butter or margarine

1/2 gallon of milk

1 pint of cream

2 bay leafs

2 cups of vegetable or chicken broth

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of flour

Instructions:

In a large heavy soup pan, saute the onion, garlic, celery, and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.

Add the black eyed peas and corn and cook for 5 minutes.

In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.

Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.

If you want a thick style chowder for a dip, mash some of the beans and let it cook on low until it reaches your desired consistency.

Serve with Blue Corn chips, pita chips or crackers.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Soups

November 15, 2013

Lobster Corn Chowder

Don’t through away those lobster shells before making this delicious chowder with them!

I used my favorite wine; Vinho Verde to enhance the flavor of this soup instead of regular white wine. If this recipe seems difficult, believe me it’s easy.

This chowder is perfect for your Holiday celebrations! Your friends and family will go crazy and love you for it!

Save some Vinho Verde to serve along with it!

Enjoy!

Ingredients:

Lobster shells from 3 lobsters

Meat from 1 lobster or 1-2 cups

1 cup of Vinho Verde wine (or any dry white wine)

2 tbsp of Brandy (I used 1920 Portuguese Brandy)

2 cups fish or chicken stock

1 small onion cut in half

1 small onion finely diced

1 celery stalk

1/2 celery stalk finely diced

3 ears of corn

3 tbsp butter

1 tsp paprika

1 tsp pepper

1 tsp salt

1/4 cup of flour

2 cups of light cream

1/2 gallon of whole or light milk

Instructions:

Remove any tomalley (green part) from inside the lobster.

Cut the kernels off the corn and reserve for later. Save the cob for the stock.

In a medium stock pot, place the lobster shells,corn cob, stock, Vinho Verde, Brandy, 1 celery, 1 small onion, and salt.

Cover, let the stock come to a boil, and continue cooking for 20 minutes on low heat.

Remove the cooked onion and celery from the pan and discard. Add the milk and cook for another 10 minutes on low heat. Strain the broth through a fine stainer into a separate bowl to remove any lobster shells. Save the milk broth and discard the shells and corn cob.

In a separate heavy soup pan, saute the diced onion and celery in the butter until translucent.

Add the flour to the butter and cook for about 1 minute on low heat.

Add the reserved broth, cream, paprika, corn, and pepper to the soup.

Cook the chowder on low heat for about 20 minutes stirring occasionally.

Add the diced lobster and cook for about 5 minutes longer.

Add more seasoning to taste if desired.

*If you want the soup thicker, mix 1 tbsp of flour with a little milk, add to the soup and let the soup cook for about 5 minutes.

Recipes / Side Dish / Soups

March 5, 2010

Broccoli & Cauliflower Corn Chowder

Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!

Recipe:

Ingredients:

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.

Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.

Remove about 2 cups of the veg florets, chop them coarsely and set them aside.

With an immersion blender puree the veg until they are mashed but not too dissolved.

Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.