Category: Fish - The Chowdah Chicks

Poblano Shrimp and Corn Chowder

12/26/2014

Ingredients

1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and
diced
1 quart heavy cream
1 quart half-and-half cream
1Tbsp white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn,
drained
1/2 pound shrimp, peeled, deveined, and
diced
salt to taste
white sugar to taste

Directions

In a blender or food processor, puree the onion and celery; drain.
Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque.
Season with salt and sugar.

Tuna Noodle Casserole

12/21/2014

Ingredients

1 Package Egg Noodles, Cooked and Drained
1 can (7oz) Tuna, white albacore in water
1 cup mushrooms, sliced
1/2 cup onion, diced
1/2 cup frozen peas
1 can cream of mushroom soup
1 can cream of celery soup
4 slices of cheese (any kind) or 1/2 cup shredded cheddar Cheese
1 cup milk
1 Tsp salt
1 Tsp Pepper
1 Tsp Old Bay Seasoning
Cracker Crumb topping ( crushed crackers mixed with 1 Tbsp melted butter and a dash of old bay seasoning)

Directions

After cooking noodles, place them in a buttered casserole dish while you prepare the sauce.
In the same sauce pan you cooked the noodles, melt 1 Tsp butter and lightly saute the onions and mushrooms until the onions are just starting to become translucent. Add salt, pepper and Old Bay seasoning and let saute with the spices for 30 seconds.
Add soups and milk. Slowly bring to a simmer.
Mix in cheese and stir until cheese is well blended into the mixture.
Add frozen peas and pour over the noodles, folding the mixture into the noodles until all noodles are covered.
Top with Cracker Crumb Topping and bake at 375 degrees for 25 minutes.

French Salmon Cheddar Pie

12/21/2014

Ingredients

Pie

3 Eggs
1/4 cup milk
3 Tbsp chopped parsley, divided
2 Tbsp butter, melted
2 Tbsp minced onion
1 Tbsp plus 1 Tsp lemon juice
1 Tsp Worcestershire Sauce
1/2 Tsp dry mustard
2 cups shredded cheddar cheese
1 package Salmon (6 oz or more)
1 pie crust, blind baked and cooled

Topping

3/4 cup sour cream or Greek yogurt
1 Tsp Dill
1/8 Tsp Ground White Pepper
1/4 Tsp Salt
1/4 cup minced cucumber

Directions

heat oven to 425 degrees
In a large bowl, beat eggs, add milk, parsley, butter, green onion, lemon juice, Worcestershire Sauce and mustard. Mix well.
Fold in cheese and Salmon gently then pour into pie crust
Bake 20 to 25 minutes or until set and crust is just golden. If your crust edge is already browned before you bake, cover just the crust edge with a ring of tin foil to prevent it from getting too dark.
Let pie stand for 10 minutes before serving, serve with one spoonful of the dill sauce drizzled over the top.