Had a leftover Lobster and some steamers. Some frozen gulf shrimp, bay scallops, and haddock fillets. Sautee a diced onion with 1/2stick butter in a pot until translucent add 1/2gallon of half-n-half and slowly bring up to temperature then add diced potatoes. Let them simmer to cook for 8-10mins. Cook shrimp and scallops in batches in a fry pan with a pat of butter, transferring to the pot of cream as each is completed, then cook the fish and add it last. Dump in the lobster and steamers let it warm for a few more minutes and serve it up It is rich but the most flavorful way to enjoy leftover seafood.
We don't seem to ever have left over sea food! What ever is cooked up, gets eaten up! We we have a chowdah we buy specifically for that. As for lobstah, The Red Barn makes a lobstah stew that you couldn't save a penny making it yourself. They make a real Maine Lobstah stew. They also make excellent lobstah rolls. Not filled with mayo. Just piles of meat in a bun. You top it off with mayo or buttah as you prefer.
As soon as I saw that title I thought of that scene Grizzly Adam ! Basod. I'm not into seafood much but it looks good. My mother makes a recipe that was handed down from her mother that I really like. I need to get it and start making it. It is a corn chowder. It has corn, bacon, potatoes, etc. Delicious.
Man if you get it let us know. I am looking for a new good potato soup recipe and that sounds along my lines.
Wrong it is Chowda unless you're sophisticated then it would be chow-dare! Also NEVER make chowda with tomatoes, NEVER!
Do you start with a roux or no? I do, but can never get that ultra thick chowder I find best. The taste is always good, so I fear doubling or tripling the flour content will destroy the flavor.
I have never made it but have eaten some good chowda.. Generally cream and butter along with onions cooked until translucent..
Mmm chowdah! Reminds me when I lived in Maine. The first time I saw fish chowdah at a lobster pound, I asked what kind of fish they used. I was told, quite simply... "Chowdah fish!" A couple days later at the market, I saw fish in the cooler, labeled "chowdah fish". I never questioned it after that.
We make fish chowdah here and it's good stuff! Chowdah fish can be cod, scrod , haddock, etc. Basically it's scraps of fish too small to cook as a main dish.
I buy the chowdah mix at my local grocery all the time, all the little bits and pieces and ends of any flaky whitefish.
A proper fish chowdah is a rite of passage in my wife's family, I imagine it's similar to " Sunday gravy" or pasta in an Italian heritage house. When my wife and I were dating I knew I was "in" when I was invited to her a Grandmother's for chowdah. And you're right raybonz don't even think of getting a tomato any where near a proper chowdah.
