This speedy seafood chowder is full of your favourite fish fillets! Treat yourself to a warming bowl of goodness this ...

1 pound (50–60 count) shrimp, peeled and deveined; 8 medium Russet potatoes, peeled and cubed; ⅛ pound butter; 1 cup diced onions; ½ cup diced green bell peppers ...

This luxe seafood soup from star chef Daniel Boulud starts with a fantastically rich-flavored broth made with fish heads, bones, lots of aromatics and tomatoes. Saffron-laced potatoes, snapper and ...

Potato chowder. Seafood chowder. Southern Illinois chowder: both a noun (a thick soup of onions, potatoes, and salt pork) and a verb (a gathering where this chowder is made).

Ingredients. 6 strips bacon, diced. 1 large onion, diced. 4 medium-sized new potatoes, scrubbed clean and diced. Salt to taste. Freshly ground black pepper to taste ...

Bacon, leeks, thyme and saffron also play key roles in this hearty stew.

Add Mirepoix (carrots, celery, onions), corn, potatoes, stock, wine. Bring to a boil. Reduce heat to a simmer and continue cooking for approximately 5 minutes.

When the shrimp are cool enough to handle, peel them and set aside. Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the ...

Add Mirepoix (carrots, celery, onions), corn, potatoes, stock, wine. Bring to a boil. Reduce heat to a simmer and continue cooking for approximately 5 minutes.