Recipezaar: Seafood,Soups recipes

Mixed Seafood Corn Chowder

Tue, 28 Apr 2009 00:58:04 -0400

This soup will melt in your mouth. Seafood in every bite! I use 1 lb. of shrimp and 1/2 lb. of scallops, but you can use any kind of seafood you desire! Makes for great leftovers. -- posted by Breezyautumn

Dilly Cream of Salmon Soup

Wed, 29 Apr 2009 16:51:57 -0400

This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet). -- posted by amygdala

Casamento's Oyster Soup

Fri, 01 May 2009 03:15:37 -0400

From The Times-Picayune: "This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's "New Orleans Classic Seafood" (Penguin Publishing.)" -- posted by Buster's friend

Caldeirada Fish Stew

Tue, 05 May 2009 01:38:15 -0400

This spicy fish chowder usually is concocted aboard fishing boats from the days catch in Portugal. Many times the ingredients vary according to what the day's catch was. This chowder is traditionally served over bread triangles. Posted for ZWT5! -- posted by breezermom

Suquet of Cod

Tue, 05 May 2009 17:11:08 -0400

Posting for the ZWT 5 Times are approximate For the Spanish area. Catalan cooks from the rugged seacoast areas near Barcelona, Spain make this very soupy fish-and-potato stew with the catch of the day, usually some kind of white fish. Roughly translated, suquet means "juice" or "juicy." From Cooking Light -- posted by wicked cook 46

Southwest Shrimp and Corn Chowder

Wed, 06 May 2009 17:47:54 -0400

From Cooking Light, April 2009. Great with quesadillas. -- posted by Epi Curious

Arroz Con Camaron

Fri, 08 May 2009 01:22:50 -0400

This is called a sopa seca or dry soup, but it isn't really a soup. You can turn this into a one-dish meal by adding some chopped ham or chorizo and some peas. From Elena's Secrets of Mexican Cooking. -- posted by Chocolatl

Prawn Laksa

Sat, 09 May 2009 00:18:17 -0400

A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights -- posted by MarraMamba

Scallop Soup

Sat, 09 May 2009 00:47:25 -0400

This is based on a recipe from Bon Appetits May 1984 issue, from a menu titled: Hearty Dinner from Portugal in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I havent yet tried this. -- posted by mersaydees

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

Crab Bisque

Sun, 10 May 2009 20:06:23 -0400

This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania. -- posted by Leslie in Texas

Cream of Crawfish Boil Soup

Tue, 12 May 2009 01:14:38 -0400

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise. -- posted by lolsuz

Marmitako - Basque Fish Stew

Tue, 12 May 2009 14:14:48 -0400

"This warming Basque fish stew receives its name from the saucepan that it is cooked in, a Marmita." From notesfromspain.com Posted for ZWT 5. -- posted by ThatSouthernBelle

Crawfish Mirliton (Chayote) Soup

Thu, 14 May 2009 15:59:21 -0400

My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup. -- posted by Jennifer Cross

Crab Bisque

Fri, 15 May 2009 00:56:23 -0400

This is as close as I can come to the dish served at Broussards -- posted by Witch Doctor

Caribbean Conch Chowder

Sun, 17 May 2009 02:50:06 -0400

Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com. -- posted by Buster's friend

New Orleans Mulate's Catfish Jambalaya

Tue, 19 May 2009 16:10:02 -0400

Mulate's restaurant in New, Orleans takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Mardi Gras party, and you will surely get praise for being unique and creative. This recipe came from Sam's Club, October, 2008, courtesy of Mulate's Restaurant. You can also use the blackened salmon filets from Sam's Club in place of the catfish. Edited 6-5-09: The original recipe does call for 1/2 pound (2 sticks) of butter, but that is WAY too much IMO. I have cut the amount in half to 1/2 cup (1 stick). -- posted by TxGriffLover

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Lemon, Corn and Shrimp Broth

Wed, 20 May 2009 14:40:37 -0400

Serve this light and flavorful soup as a first course to a Chinese dinner or as part of a light lunch or dinner. From a December 1985 issue of Bon Appetit magazine in the "Instant Epicure" section that featured an East-West Dinner for Eight. Frozen corn may be substituted for fresh (but fresh is so much better!) and should be added to soup with the shrimp. The amount of shrimp and/or corn may be doubled or tripled for a more substantial soup -- posted by Leslie in Texas

Fresh Fish and Dried Shrimp Gumbo

Wed, 20 May 2009 20:31:03 -0400

You can use whatever fresh fish you like in this recipe. From the Prudhomme Family Cookbook. -- posted by Chocolatl

Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )

Thu, 21 May 2009 02:31:53 -0400

This recipe is so delicious, even when served cold. Gluten free and wheat free. you can use some grated cheddar instead of the tofu cheese. -- posted by Wild Thyme Flour

Bahamian Conch Chowder

Sat, 23 May 2009 17:37:25 -0400

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Ishikari Nabe

Mon, 25 May 2009 11:27:49 -0400

Hokkaido is Japans northernmost island. Its cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. Its bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter. -- posted by Celticevergreen

Robin's Salmon Bisque

Wed, 27 May 2009 22:37:59 -0400

We frequent Cambria, California often. One of our favorite restaurants is Robin's. They have a DELICIOUS, to die for, salmon bisque. This is their recipe. -- posted by Shelley Ann

Crabmeat & Coconut Soup

Sun, 31 May 2009 20:12:45 -0400

I have the recipe for years and I want it to share with all of you, very flavorfull and if you like THAI is the one you'll love to keep. Easy and personally I rated now as 5 stars in my library -- posted by Chef #1260357 Evelyn

Fish Chowder

Mon, 01 Jun 2009 00:49:21 -0400

This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make. -- posted by Alan in SW Florida

Crab & Cheddar Soup

Sat, 06 Jun 2009 03:05:10 -0400

This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup. -- posted by Dan-Amer #1

Seafood Stew

Tue, 23 Jun 2009 01:36:17 -0400

I'm a self-proclaimed lover of soups and stews. I absolutely love seafood as well...so this is just a perfect fit. -- posted by F-16 momma

White Gazpacho With Corn and Crabmeat

Tue, 23 Jun 2009 15:54:00 -0400

I clipped this recipe from Gourmet magazine years ago and then misplaced it. Luckily I had emailed it to a friend and she found it in her archives. It's a wonderful version of Gazpacho. Very easy, and very elegant. -- posted by Chica Dulce

Pueblo Pepper Jack Corn and Crab Chowder

Fri, 26 Jun 2009 03:27:32 -0400

From "The Great Big Butter Cookbook". -- posted by Burgundy Damsel

Asparagus, Crab & Tarragon Bisque Shanachie

Fri, 26 Jun 2009 16:21:54 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings. -- posted by Gandalf The White

4th of July Clam Chowder

Sun, 28 Jun 2009 17:30:13 -0400

Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon. -- posted by tlt295

Corn Soup With Shrimp

Sun, 28 Jun 2009 20:38:39 -0400

awesome! needs no other description -- posted by tina rose

Tropical Fish Stew

Wed, 01 Jul 2009 11:38:38 -0400

A combination of ingredients from all around the equator. -- posted by Chef #1281913

Mussel Chowder - Microwave

Fri, 03 Jul 2009 03:01:25 -0400

Another recipe from my Parents. This is SO yummy. And easy too. -- posted by *christie

Shellfish Soup

Tue, 07 Jul 2009 16:04:57 -0400

A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping. -- posted by Kiwi Kathy

Clare's Healthy Bouillabaisse

Tue, 14 Jul 2009 00:34:10 -0400

My version of spicy French fish soup. The flavors came out best after sitting in the fridge for a few days! Makes a big batch...great for freezer. -- posted by yogiclarebear

Spicy Gazpacho With Shrimp

Fri, 17 Jul 2009 13:11:07 -0400

Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! -- posted by Buster's friend

Corn, Clam, and Mussel Chowder

Fri, 24 Jul 2009 13:18:14 -0400

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light -- posted by Abby Girl

Fish Chowder

Sat, 25 Jul 2009 02:57:26 -0400

This recipe is a local one that most people make and enjoy on a regular basis when we can get fresh fish. It is excellent with a freshy made French bread. Add a nice tossed salad with garden vegetables and you can easily use this soup as your main course. -- posted by Debaylady

Mrs. Francis Toomy's Fresh Corn and Shrimp Chowder

Wed, 29 Jul 2009 02:42:40 -0400

This recipe comes from one of Sue Baker's columns, which appeared in the Dixie-Roto magazine, probably in the late 1960s or early 1970s & was resurrected by The Times-Picayune. -- posted by Buster's friend

Curried Crab Soup from Savannah

Fri, 31 Jul 2009 12:29:33 -0400

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired. -- posted by Dan-Amer #1

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. -- posted by Feast Your Eyes!

Kim's Shrimp and Corn Soup

Sun, 09 Aug 2009 21:00:48 -0400

Shrimp and Corn Crock pot Soup or Chowder whatever you want to call it it's wonderful and delicious and hard to stop eating. We had this on vacation with our friends this summer at our Condo. Kim was our head cook and this was enjoyed by everyone..even our picky 6 year old! So delicious with a loaf of crusty french bread to sop up all the juice! and so very easy to make...Hope everyone enjoys! I put the recipe here so I won't lose it! Not at all low in calories but super!! -- posted by Loves_2cook

Gazpacho With Shrimp and Avocado Relish

Sun, 09 Aug 2009 22:07:28 -0400

With a simple salad and some good bread and you have a fairly easy and delicious summer meal. From Cooking Light -- posted by Abby Girl

Kwik and Easy Krab Bisque

Thu, 13 Aug 2009 17:23:54 -0400

Tasty and economical, this makes a generous sized pot of soup for under ten dollars, and my fourteen year old son loves it. -- posted by eclectricity

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Cioppino: a Fine Kettle of Fish

Mon, 24 Aug 2009 01:44:43 -0400

This is a wonderful recipe that I have made on several occasions. It is easy and does not take much time. I always add extra shrimp cause I love them. This came from Rachel Ray and she makes this for the holidays. -- posted by aronsinvest

Seafood Soup With Ginger Broth

Mon, 24 Aug 2009 02:01:36 -0400

An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce. -- posted by mikekey

Quick "n" Easy Bouillabaisse for Two

Mon, 24 Aug 2009 10:36:14 -0400

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook". -- posted by TeresaS

Mussel Chowder

Mon, 31 Aug 2009 02:29:13 -0400

This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread. -- posted by Chef Regina V. Smith

Lobster Bisque

Tue, 01 Sep 2009 11:00:40 -0400

This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you dont need to fuss with cooking live lobsters or getting the meat out of the shells and you dont need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you dont have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons. -- posted by MarielC

Seashore Chowder

Tue, 08 Sep 2009 11:14:48 -0400

Feel free to use all oyster or all clam in this chower. Land-O-Lakes Cookbook -- posted by daisygrl64

Crab Bisque

Wed, 09 Sep 2009 18:14:26 -0400

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick -- posted by Ravenseyes

Quick and Easy Crab and Corn Chowder

Fri, 11 Sep 2009 11:40:06 -0400

This is a recipe that I got from my brother recently and not sure where he got it. It is quick and easy to make and simply delicious. If you use the frozen hash brown potatoes and corn thaw them first. I usually use the fresh shredded hash browns from the dairy case. Cooking time specified does not include the cooked bacon. -- posted by Kagemi

Scallop Chowder

Mon, 14 Sep 2009 13:42:44 -0400

I found this recipe in Coastal Living. It calls for Pernod which is a licorice-flavored liqueur, but I would think you can leave it out if you wish. I also think you can substitute clams for the scallops. -- posted by Chris Reynolds

Cod Chowder Newfoundland Style

Mon, 14 Sep 2009 15:44:52 -0400

I am not a fan of seafood chowders but my family is and I know there are a few of you here as well. You can also use halibut or haddock instead of cod. This recipe is timed to cook just until the seafood is firm without toughening or falling apart. A great Canadian recipe from Canadian Living. -- posted by heather in Ont,

Tuna Chowder

Mon, 14 Sep 2009 17:26:06 -0400

Tuna soups are a new idea to me, but this one is really good! And it is easy to prepare also. I am not sure of the source of this recipe; I got it from a neighbor. -- posted by Lorraine of AZ

Low Fat Crab and Corn Chowder

Wed, 16 Sep 2009 13:46:38 -0400

A lower fat version of a corn chowder recipe I found online. -- posted by TakeOut4Me

Richs Sopa De Mariscos (Mexican Seafood Soup)

Wed, 16 Sep 2009 15:55:52 -0400

Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although weve also seen shrimp and octopus, or just fish). It could also be adapted to become a Caldo de Pollo by substituting chicken! -- posted by L'ecole

Scallop, Corn and Bacon Chowder

Wed, 16 Sep 2009 17:05:32 -0400

This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup. -- posted by Rachel<3

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Cioppino

Mon, 21 Sep 2009 16:21:44 -0400

This is a very versatile seafood soup/stew. Its very easy to make it personal and change up a bit. My aunt, my Mom, and I all make it just slightly different but its always delicious. Its also pretty good for you when you consider its not fried and there are really no fats in it. Different ways of serving it are either over spaghetti (my fave) or with chunky Italian bread and corn on the cob on the side. -- posted by Jessica JT

Sarasota's Best Scallop Bisque

Fri, 25 Sep 2009 01:04:44 -0400

This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course. -- posted by SarasotaCook

She-Crab Soup

Mon, 28 Sep 2009 15:49:40 -0400

I have not made this yet, I am just posting. I suppose that if you have leftover crab meat that this is a great way to use it up. Pol Martin Cookbook. -- posted by daisygrl64

Corfu Style Garlicky Fish Stew

Tue, 29 Sep 2009 14:19:57 -0400

Plan to make use of this recipe with our fall whiting catches throughout the winter. Receiev in email from gourmet_recipes_from_around_the_world, Thank you, Buck Vance! -- posted by Buster's friend

Roasted Smoky Gazpacho With Shrimp

Tue, 29 Sep 2009 17:36:06 -0400

I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp. -- posted by Melanie B.

Quick Fish Stew

Wed, 30 Sep 2009 01:06:15 -0400

This is a recipe that an old manager gave to me years ago. It is delicious. He did make some changes to the original recipe. It is out of "The Doubleday Cookbook". -- posted by TeresaS

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Mamma's Friday Night Hearty Fish Soup

Wed, 30 Sep 2009 01:22:48 -0400

From Dom DeLuise. Use whatever fish is available fresh. Serve with crusty bread. -- posted by Chocolatl

Seafood Chowder Under Pressure

Thu, 01 Oct 2009 01:09:33 -0400

I was craving a good seafood chowder that I could make with my new pressure cooker and in searching and reading many recipes online decided on this one. It's a mix of several different recipes. It was better than expected and something I'd like to make again. I served this with crusty bread and slices of gouda cheese. -- posted by zaar junkie

Shrimp, Crab and Corn Bisque

Fri, 02 Oct 2009 16:10:55 -0400

This recipe was given to me by a friend and it is the creamiest, most wonderful combination of deliciousness!!! Evertime I make it it gets rave reviews. It is not for the fat conscious...........Oh heck...try it at least once, you'll love it!!! -- posted by Chef53Kathy

Salmon Seafood and Veggie Chowder

Sun, 04 Oct 2009 01:13:07 -0400

Super good Fall food! Enjoy! -- posted by ~*Miss Diggy*~

Cold Southwestern Corn and Shrimp Soup

Sun, 04 Oct 2009 01:41:16 -0400

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . . -- posted by Manami

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

Crab Chowder

Mon, 05 Oct 2009 16:43:42 -0400

A variation on the cream of crab soup that is served at the local culinary school. -- posted by Mike McCartney

New England Clam Chowder

Wed, 07 Oct 2009 11:41:40 -0400

This recipe is pretty much like everyone's else except I use evaporated milk and half & half. Easy enough to make and taste pretty darn good on top of it. -- posted by Catnip46

Healthy Black Bean Soup With Shrimp

Thu, 08 Oct 2009 10:47:43 -0400

I created this last night and was shockingly good. Enjoy! -- posted by Melanie B.

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Shellfish Gumbo Z'herbes (New Orleans)

Tue, 13 Oct 2009 15:06:03 -0400

Wonderful gumbo, a bit different from the typical recipe. So good on the first cold day of fall. (I've been making this recipe for my husband for 32 years) -- posted by Jb Tyler, TX

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Sopa De Camaron (Shrimp Soup)

Sun, 18 Oct 2009 10:15:54 -0400

This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!! -- posted by davinandkennard

Shrimp and Asparagus Bisque

Mon, 19 Oct 2009 13:54:59 -0400

A great recipe for any seafood lover. -- posted by KHardee

Red and White Fish Chowder

Sun, 25 Oct 2009 20:35:33 -0400

Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special! -- posted by HopeJohnJP

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Fish Chowder

Wed, 28 Oct 2009 17:18:58 -0400

This is a very good, quick and easy chowder. Although the recipe calls for cod, any white fish could be substituted. I cook and and crumble bacon to garnish each serving. -- posted by Happy Hippie

Clam Chowder

Sun, 01 Nov 2009 10:15:58 -0500

This recipe originally came from the Milk calendar. It's very good, especially with the garnish. -- posted by Sweet PQ?

Salmon Chowder

Mon, 02 Nov 2009 10:54:54 -0500

In my never ending quest to work more salmon into our diets, I am copying down this recipe in here - I HAVE NEVER MADE IT, but it looks like it would be great for a winter evening.... -- posted by larchie

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Lobster and Chive Bisque

Thu, 05 Nov 2009 02:23:42 -0500

I haven't tried this yet but I found this in "The Best of Mr. Food 15-Minute Recipes" magazine which my daughter gave me before we left for California. It sounded quick and yummy. For the sherry you can substitute chicken broth. -- posted by mama smurf

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef #1438194

Baja California Coconut and Garlic Sopa

Sun, 08 Nov 2009 19:49:21 -0500

This recipe, by Michael Cohen, was a winner at the 2009 Gilroy Garlic Recipe Contest. -- posted by SweetJezebel

Fisherman's Soup - Halaszle

Mon, 09 Nov 2009 04:37:38 -0500

A delicious Hungarian fish soup. -- posted by littlemafia

Potato and Clam Chowder

Mon, 09 Nov 2009 16:56:56 -0500

I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day. -- posted by LOUISE GOLDEN

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Seafood & Vegetable Chowder

Wed, 11 Nov 2009 23:51:24 -0500

follow the steps clearly. -- posted by Chef #1443525

Nif's Whole Shrimp Wonton Soup

Thu, 12 Nov 2009 00:08:44 -0500

I love shrimp and I love wonton soup so this is what I came up with! This counts as 5 WW points. Enjoy! -- posted by Nif

Seafood & Vegetables Chowder

Tue, 17 Nov 2009 01:21:50 -0500

Vegetable oil can be used instead of butter. -- posted by Chef #1443525

New England Clam Chowder

Wed, 18 Nov 2009 02:40:31 -0500

From my collection of handwritten recipes. -- posted by CJAY

Recipezaar: Seafood,Soups recipes

Mixed Seafood Corn Chowder

Dilly Cream of Salmon Soup

Casamento's Oyster Soup

Caldeirada Fish Stew

Suquet of Cod

Southwest Shrimp and Corn Chowder

Arroz Con Camaron

Prawn Laksa

Scallop Soup

Xarém

Crab Bisque

Cream of Crawfish Boil Soup

Marmitako - Basque Fish Stew

Crawfish Mirliton (Chayote) Soup

Crab Bisque

Caribbean Conch Chowder

New Orleans Mulate's Catfish Jambalaya

Emeril's Shrimp Stew

Lemon, Corn and Shrimp Broth

Fresh Fish and Dried Shrimp Gumbo

Tuna and Rice Stuffed Zucchini ( With Extra Soup Recipe )

Bahamian Conch Chowder

Ishikari Nabe

Robin's Salmon Bisque

Crabmeat & Coconut Soup

Fish Chowder

Crab & Cheddar Soup

Seafood Stew

White Gazpacho With Corn and Crabmeat

Pueblo Pepper Jack Corn and Crab Chowder

Asparagus, Crab & Tarragon Bisque Shanachie

4th of July Clam Chowder

Corn Soup With Shrimp

Tropical Fish Stew

Mussel Chowder - Microwave

Shellfish Soup

Clare's Healthy Bouillabaisse

Spicy Gazpacho With Shrimp

Corn, Clam, and Mussel Chowder

Fish Chowder

Mrs. Francis Toomy's Fresh Corn and Shrimp Chowder

Curried Crab Soup from Savannah

New England Clambake Chowder

Kim's Shrimp and Corn Soup

Gazpacho With Shrimp and Avocado Relish

Kwik and Easy Krab Bisque

Paella Soup

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Cioppino: a Fine Kettle of Fish

Seafood Soup With Ginger Broth

Quick "n" Easy Bouillabaisse for Two

Mussel Chowder

Lobster Bisque

Seashore Chowder

Crab Bisque

Quick and Easy Crab and Corn Chowder

Scallop Chowder

Cod Chowder Newfoundland Style

Tuna Chowder

Low Fat Crab and Corn Chowder

Richs Sopa De Mariscos (Mexican Seafood Soup)

Scallop, Corn and Bacon Chowder

Hot and Sour Shrimp Noodle Soup

Cioppino

Sarasota's Best Scallop Bisque

She-Crab Soup

Corfu Style Garlicky Fish Stew

Roasted Smoky Gazpacho With Shrimp

Quick Fish Stew

Zuppa Di Pesce Castagna

Mamma's Friday Night Hearty Fish Soup

Seafood Chowder Under Pressure

Shrimp, Crab and Corn Bisque

Salmon Seafood and Veggie Chowder

Cold Southwestern Corn and Shrimp Soup

Woodstock Inn New England Clam Chowder

Crab Chowder

New England Clam Chowder

Healthy Black Bean Soup With Shrimp

Richs Sopa De Mariscos (Mexican Seafood Soup)