How To Make the BEST Seafood Chowder | Chef Jean-Pierre
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- Опубликовано: 24 мар 2021
- Hello There Friends, Seafood Chowder is one of my favorite soups and many of you have asked for me to prepare it! I just wish that you could all taste the way I make. However, I am certain that you can all do an amazing job. In the video, we'll talk about size of ingredients as well as the texture of the soup, probably some of the most important subject to talk about in cooking!
RECIPE LINK: www.chefjeanpierre.com/recipe...
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VIDEOS LINKS:
How to Cut Vegetables: • How To Cut The Most Co...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
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Развлечения
"The size of the slice is the size of the dice." Words I didn't know I needed today until I heard them.
The "thickness" of the slice is the size of your dice!!! 😍
So glad to hear your not retiring from RUclips.
Does anyone else just click on the ‘thumbs up’ before they even watch Chef Jean Pierre? I just know it’s going to be great and make me smile and make me decide what I’m going to buy I go to Publix tomorrow. Also, Publix does sometimes have seafood stock in the soup aisle and I buy Better Than Bouillon fish 🐠 stock, seafood 🍤 stock and lobster 🦞 stock from Amazon too. I always have it in The fridge. 👍🏻
Those who complain about the length of a video should be ignored. Take the time to teach! There will be those who complain even if a video is only three minutes... :)
I agree I love lo g videos like this where they teach you everything
Length is good .its real everything here step by step in details . to feel how what effort to give time to make it and its not that much easy and fast
It's amazing how quick these 'long' videos take as they are packed full of excellent tips, and ideas, not to mention how entertaining Chef is. BTW I'm so hungry right now. Love Seafood Chowder. I guess I'm having this tomorrow night!
You know they will complain if it's too short and doesn't include everything
To hell with the recipe, I’m here for the entertainment.
I don't care if my wife hates seafood - This is getting made and Ill just give it away. I gotta make this.
I started cooking with a French chef from a restaurant name Cafe Europa with Bernard Lapo, also with Brasserie L’Écosse. Those are some of the top restaurants. One day, I took a recipe from the Sunshine cuisine. It was a Friday. The recipe was a ginger teriyaki with snapper. I was the chef for Kaleidoscope on Coconut Grove Miami, Chef Jean Pierre came to dinner that night and ordered the special.After dinner he came to the back and ask for the chef. I presented myself to him: I said , I am chef Jacques D. He asked me for the recipe. I told him this is your recipe: my recipe , I said yes your recipe. This is one of the chef that I am ready appreciate his talents. One thing about me, I am always make changes on any recipe that I get from someone.
Chef Jean Pierre is always the best!
Thank you Jacques for the good memories! I am so glad you are enjoying the channel! 😀
That’s a great story!
"Onyo is number 1!" needs to be on a tee-shirt.
I love this guy. 1:40 apprx "Don't have this, don't have that, don't worry about it! Use what you have, that's the beauty of cooking."
edit: "But Onion, that you got to have."
Yes! Please DO NOT shorten your Videos! Just keep it as real as it is - you are educating Peaople like me :) Thank you!
I've gotta say... I usually breeze and skip through videos with poor attention. Your videos, I literally sit and watch the full thing.
Yeah, and I slow them down a bit sometimes too - just to be sure I don't miss anything!!!
You sir have a very special gift. Aside from your obvious culinary talents, you are a one-in-a-million teacher--so engaging and entertaining. I am so glad I found your channel! Thank you!!
I could watch Chef JP ALL DAY AND NIGHT LONG....he teaches perfectly!! I love that he is French and Italian ❤❤
🙏🙏🙏❤️
I could watch all these heavenly recipes for 17 years. Thanks Chef!
Me too🥰
And another 17!!!
🤣
Too funny I get it!!
17 years!
Best chef on RUclips, shows you how to cook the food, teaches you stuff about cooking, has great humour and says onyo
best chef anywhere and says onyo
best chef anywhere and says onyo
@ Arthus Morg...
Says, darned if I can spell how CHEF JEAN-PIERRE says,
submoijed 🥃🤣
I have worked with many chefs from all over the country,as a catering and/or banquet mngr. This man has it all,great talent,artistic skills,practical knowledge,years and years of grueling labor, sensitivity,and pleasure in creativity, sensitivity,organiization,and power
And he says onyo
"The first 20 yrs i learned how to cook"
"The last 20 yrs I learned how to teach"
What a role model
This man takes me to a place of peace and tranquility. Just love his style, expertise and delightful nature. I have my teen age daughters watch all his videos to learn to cook…for dad…🇺🇸🇺🇸🇺🇸
You're my new favorite chef. You're just real, and you're old school and not a hipster. Greatly appreciated.
Awesome, thank you!😍😍😍
You are my new chef dad 😂.
@@ChefJeanPierre do you ever give any advice on cooking i wanted to ask. I'm a bit picky when it comes to vegetables. I don't like the crunch texture when it comes to vegetables but I have no problem eating them fully cook to a soft texture like a fully cook potato. Can you do most of your recipes with fully cooked vegetables
@@stephenmatthews6083 you can definitely modify any recipe so veggies are cooked to your liking--im also picky about crunchy veggies. You can do this by very briefly boiling (blanche) veggies before you sauté til the desired texture, or just sautéing for longer. Any recipe will typically allow this, unless you're talking about browning or having too mushy texture. Hope that's helpful.
@@stephenmatthews6083 also finely slicing / dicing your veggies in an even, consistent size will also do wonders for getting the texture you want quickly. Sharp knives!
“It works better if you turn the heat on”. Another life lesson.
Bravo!!!! my first time to seeing Chef Jean-PIERRE is such a pleasure to listen to watch him a fantastic personality a man well season makes you want to cook so simple and joyful he makes the food, and he is a Master in the kitchen.
Thank You. Talapia, cod, trimmed shrimp, bay scallops, potatoes, celery in a lobster broth. I drove out to get a french bread roll baggets
I LOVE watching you cook. I don't care how long you prep and cook. I'm 65 and I learn so much from you!!
You know you are the only chef that I enjoy watching 30 minute long videos.....I think that also means that you are a charismatic teacher.....cheers from Greece.....with ouzo!
💗💗💗💗💗😍
WooHoo, It is another great Thursday with the best Chef on the Earth.
Got that right
You're the best! 😍😍😍😍
AMEN
Please Repost anywhere and everywhere
I'm not only A US citizen but also a US Veteran, yet I cannot get justice here:
I was Illegally Shot with a Taser, Aggravated Assault, Fourth amendment Violation, by the Bloomingrove PA State Troopers that committed theft, false arrest, also false imprisonment. Illegally held in jail on bogus charges "that were proven false last year". I have transcript minutes. All initial Probable Cause Charges were proven false, therefore all charges stemming from it must be dismissed by Law Mandate, which is not the case here. They Held Me in the county jail until My Nephew had posted My Bail. A $30,000 bond. While My Mother went on hospice and died Feb 15-March20,2019 died while I was illegally arrested and held all in a violation of both State and Our Constitutional Law Mandates.
Https://ruclips.net/video/v8gl-uCvgbM/видео.html
This is My actual written statement of part of what actually happened not all of it. I have to discuss with the lawyer first whether I should put the rest, as their kind of in trouble between the video and this their just in so much trouble. All contrary to the Law.
1drv.ms/w/s!AupUfe3dYPHOghhjqxOzvJaN3VTs?e=5mIuvi
The cops are caught dead wrong on video and also transcript minutes that follow below at the factual testimony on the transcript of the Preliminary Hearing held on the date of: Tuesday
14 January 20, beginning at 12pm. Hearing held before the then District Justice Paul Menditto, 213 Silver Lake Road,
Demons Ferry, in Pennsylvania
photos.app.goo.gl/qNiqJe8zxyfauMDF8
Please 🙏 Help
Hi, I'd really appreciate it if you would share or donate to this GoFundMe, gofund.me/d3bc49ef
I totally agree he teaches he projects , I could just listen one can picture in your mind so clear but love to watch him cook.
“Need more salt, where is my salt, poured it on his hand at the same time said measure carefully” He is funny, most Filipinos cook like that no measuring. I love watching him cook.
Lol, lucky he had his hand out 4 bit of salt .😂🇦🇺
Please do not retire, I can’t have enough from you, we see real working kitchen, I learn a lot from your show
“I am very careful with a knife!” Proceeds to wave knife around. Loved this recipe btw thanks chef
To be fair, I never cut myself with a knife. It's always a tin can lid or some plastic packaging that opens me up like a scalpel! Lol😅
During the pandemic, this channel has been the best comfort food we could have asked for.
I've watched them all on the Food Channel and I think Jean-Pierre is the best to watch and learn and do!
lots of good chefs but nobody is better than this man. Cooking is a very manly art.
The best is when you reference Chef Jean-Pierre on other RUclips channels on how to do things properly. Gotta love this man!
Wow, thanks! 😍
The look of excitement on his face whenever the dish is done is priceless. Watch other cooking shows and the chefs couldn't't care less.
I agree, the inly one who compares, is Chef Ramsay
@@DarthMajora Shame he such an arsehole though.
@@patagualianmostly7437 uh...he's not..?
When l was 13 years old l went to Verdun. It was there that l learned how to cook escargot from the lady upstairs. The aroma of her cooking called to me. You remind me of her, had dark auburn curly hair and a whiskey voice as well as a great sense of humor. That’s what I see in you. No pretentious attitudes, “if you don’t have everything that you want just don’t forget the onions” improvise. I’m sorry about my mumbling I’m so very tired. I will be back, keep making us feel like we can do it.
Every time I get a notification of a new video of yours, I feel like it's Christmas morning.
"Even a child can do this"
Chef Jean Pierre
not just Julia Childs any child
lol
I love the way he says “ imma gonna put cream in here later” and he licks his lip, stirs and adds more gorgeous hot stock…
CHEF JEAN-PIERRE, I LOVE, LOVE, LOVE that you let us SEE the cornstarch process; THAT is teaching. When you said, "No, it's still too liquid. I need more cornstarch. I'll be right back", I actually yelled, "YES!". We couldn't see that on the silly Food Network. Thank you. Joseph
Never tire of your enthusiasm, Chef ! You cook with such passion....maybe that's why you're so awesome 👌👏
The best Chef and teacher !!!
You are the reason i luv Thursdays
If I was working in your kitchen I'd spend so much time laughing I'd probably get fired on my first day. I wouldn't mind though.
Love your energy buddy.
An Englishman watching in Singapore love the enthusiasm
I love the honest and simple approach Chef Jean-Pierre presents! Shows how much fun it can also be.
The man, the myth, the legend returns again! Thanks for the killer recipe. I'm off to the local fish monger to make the dish this weekend.
For real, Chef Jean-Pierre is so fun to watch! He's like my best pal in the kitchen and I've only watch him through his RUclips channel haha.
Size matters lol...this guy is the best. Get JP a Food Network channel immediately
I'm a sinlge male with no family aside from a tiny dog. Every Sunday I watch Chef Jean-Pierre. He has a talent for teaching. #1 he's organized - he explains history of food or cutting techniques he shares alternatives and other options. Being so orderly he really makes it easier to figure it all out. The only other Chowder Recipe I used was from "Cooking with the Blues" Chef Daddy Jack of Chaplans Restaurant in New London Connecticut. My 2 Favorite Chefs - both very different which I like. Gives different perspectives but they are both my go to. As far as certain Italian Dishes I use Italian Grandma Buon-A-Petitti and most recent OrsaraRecipes here on youtube. For Example Cooking With The Blues Chef Daddy Jack uses Parsley and Tarragon not basil in his Chowder. No big deal just another option. And he does cook out of his Restaurant Kitchen I like Chef Jean - Piearre cooking out of a home kitchen can relate to it a bit more. Happy Holy Days All
A true Master Chef. I love learning from him.
A sad day when we lost Daddy Jack.
@@sammyjo8109 Agree! He put New London on my map of "go to" restaurants! Thanks for the memories!
Yes ~ Boun-A-Petitti - Italian Grandma, authentic. She is adorable. Love how she prayes and or sings over the food. Awesome how her family is capturing her on film. Recently, discovered Chef Jean - Pierre. Love his Vibes and also how easy he explains how to’s. Great Instructor !!! Happy so happy to be here. 😊
You need to start inviting neighbours and friends to share this bounty, surely?
"Don't worry, relax, have another glass of wine, it's only cooking." Nigella Lawson would be proud of you, Chef.
Me, I think I'll turn your statement into a proper sign and hang it in my kitchen. 😀
😍😍😍😍😍
Shut up and take my money!
I was think of Justin Wilson. I think Chef knew him. He was on PBS too and loved his wine. I wold watch him with my dad. Good times
I am a Malaysian living in Perth (Australia). I want to make seafood chowder for dinner tonight and wanted to find a very good method. I came across your RUclips and really enjoying it - thank you for making it enjoyable to watch how you make seafood chowder. And yes, I am using fish stock! God bless you. Please continue to be yourself and continue to make amazing videos.
I ABSOLUTELY LOVE THIS MAN❤️💕❤️💕❤️💕
I just enjoy his happiness and satisfaction by cooking.
TOTALLY 💕
So do I !
Best cooking show on youtube. Anyone who is saying the videos need to be shorter is crazy. Thank you Chef Jean-Pierre. I'm learning so much!
I just discovered this guy about an hour ago. Love him.
I'm watching this video in Sept.'23. Chef Jean-Pierre did that video on how to cut/chop/sclice all kinds of vegetables. It was very helpful!
Oh! The texture! The consistency! The flavor!!! The chopping! The basil!!!!!
Mama Mia! You’re the best cooking professor ever Jean Pierre!!!!!!
😍😍😍😍😍
Favourite time of the week!!!
Awesome character Chef Jean. Whereas normally I fast forward scenes of dicing etc on other channels. With Chef Jean I hang on every word for the humour, the chill when you are cooking and of course for the measurement of the ingredients 😂🤣😂🤣 love your show Chef. So happy you are doing well on RUclips. 💕
Thank you Elle!!! 😀
You know, it drives me nuts when people talk too much during their cooking show. But I LOVE it when you're talking! I can cook right alongside you. I love your channel, Chef JP!
Wow chef got a RUclips trophy, congratulations! Well-deserved! And no better way to celebrate than a 30 minute video
Man, you are such a joy. More belly laughter as well as cravings for what you are making. I have got to make this happen.
God bless all here.
Chef, it's February 5, 2023
I just made your seafood chowder.
Thank you Sir!
Awesome!!
All of a sudden, you have a cornstarch slurry........we know how to make a cornstarch slurry, but does everybody else know how? Love you, Jean-Pierre ❤
“Don’t smoke your basil”. Why do I feel this is the voice of experience?
A great chef but an even better instructor! Always a pleasure.
I am cooking along today. My parents fish off of vancouver island and so i have fresh halibut and salmon for this one and adding scallops. I have really enjoyed your video and your childlike enthusiasm to your craft. Thank you Chef Jean Pierre!
Thank you 🙏
This is the funniest of all his videos. He burns his taste buds TWICE within secs😀😃😄😁😆😅🤣 Love this guy!
This is the soup I always order and I never thought it is doable but this changes everything. Thank you!!!!
"Come over and I'll give you some"
I'll hold you up on that offer Jean Pierre, you've taught me quite a bit.
Out of the countless cooking videos I've watched on youtube, you are by far the most technically informative and entertaining at the same time! Thank you for your enthusiasm
Most chefs: "Here's one I prepared earlier"
Chef JP: "Cook with me, my friends"
Every time I see a new chef JP video I want to write all kinds of nice things in the comments, but I never have to because there are always hundreds of comments saying every good thing I wanted to say so instead I just thumbs up everything and smile. :) You're fantastic, chef JP!
Wow, thank you !!! 😍😍😍
You can keep making videos for at least another 17 years!
Yeah, after that he needs a new pot of minced garlic.
@@bengt_axle Exactly!
@@bengt_axle right??
You are not nuts. Nuts are for cooking. You are the wonderful JP. Thanks.
13:45 - So very glad you didn't lis†en to the people who said to make shorter videos. There are plenty of those. And now RUclips has "shorts" encouraging people to make even shorter videos. We don't want any more of that. Longer videos with everything shown and explained is absolutely the way to go! Thank you!
I Love this Channel because The Chef is "Old School" and he is funnier than most stand up comics today. Plus have you noticed how he is self deprecating in his humor sometimes? That's what, IMO, makes him so funny and fun to watch.
You are a national treasure. America so blessed to have you, Chef.
The older you get, the more interested in food and cooking you get. It’s true bec when young, one is preoccupied with a different skill.
This man has found his true calling what a great teacher and chef congrats .
The not so secret ingredient which is a part of every dish that you prepare is your personality!
Wow, thank you!😍
I switched my grocery shopping schedule to Friday's, just so I can cook chef Jean Pierres recipes on Friday's
How refreshing to watch good old fashioned cooking, delivered in such a natural manner. A big change from some of those irritating You Tube videos presented by yet another ‘celebrity chef’ or worse…’influencers’ who get ‘super excited’ for just about everything. All noise and no substance. Chef Jean Pierre is wonderfully entertaining while being educational and informative. Can’t wait for Friday when I’m trying this recipe out!
Thank you 🙏
That looks fantastic. Seafood chowder is one of my favourite things to eat. It's so versatile and can be adapted to the seafood of whatever region you're in. Growing up on the west coast of Canada, we usually used some combination of either fresh or smoked Sockeye salmon, mussels, clams, rock fish and shrimp-- usually with a dill-scented broth and some cream. It's honestly my favourite comfort food of all time.
Hi Morgan! Your Canadian West Coast version of this recipe sounds great! I am curious about why the wonderful Canadian crab is not included. I had the good fortune to have visited the Canadian West Coast and I gorged on the crab that they harvested and then cooked up right on dockside. As I recall, the crab were cooked up in a concoction of local beer and butter and lots of green stuff which the "cooks" referred to as sea cabbage! To me, an inner city boy, there was nothing better in this whole wide Covid infected world! Get well soon, Canada. I miss you!
There are actually many different kinds of Canadian crab… snow crab on the east coast, Dungeness on the west, and then king crab from northern waters around Alaska. The reason I wouldn’t put crab in a chowder is that it’s very delicate and sweet, and if I’m having crab (especially Dungeness) I wouldn’t want anything to compete with that sweet flavour. Maybe just a bit of clarified butter and some corn on the cob… there’s nothing better than a crab feast, I agree!
I live in Maine, so close to the coast that I can reach out my kitchen window and get these fresh ingredients! Thanks for a great show and recipe!
you are so fortunate enjoy
Chef Jean Pierre: "Oh! Relax, it's only cooking."
Gordon Ramsay: sad
Didn't know he was also a philosopher!
and have another glass of wine LOL
Really, friends, if you can read, you can cook, they say. And we have the advantage of many RUclips chefs who practically hold our hands. What a wonderful world we live in
My favourite movie is FANNY… ‘oysters… beautiful oysters 🦪…
Come and get your oysters!!!’ You totally 💯 made me watch it again! Thanks for sharing your recipe, my mouth was watering through this whole process… 💕
The only chef who makes me feel i can do it.
Hello Jean: There is an easy way to generate the sea food stock. I buy the shrimp raw with shells. After shelling I put the shells in hot water and boil. Sea food stock remains
after discarding shells. Same with discarded parts of whole fish. Your techniques are very good.
Ivan
I love the part where the vegetables no longer sink...great tip! My Mom and Dad would always cut food in uniform pieces when cooking and relatives would laugh at them, but I noticed they ate at our house more often than we ate at theirs...also, I think it would be very helpful to show dicing and chopping different veggies and meats and cheeses so people truly could use a lifelong skill, and I know I would watch it...I love learning ways to become better! Thank you!!!👍
My wife is heading to the fish market right now. She makes terrific soups. I told her she can't go to your cooking school though, as she might fall for you. Ahh, what the heck. I'm getting her enrolled asap. 🤣
HI CHEF, I AM SITTING HERE WATCHING YOUR VIDEO AND EATING WHAT YOU TAUGHT ME TO MAKE. IT TOOK FOREVER TO CUT EVERYTHING. WOW!!!!! AND, THIS WAS VERY EXPENSIVE TO MAKE. EVERY FOOD HAS GONE UP IN PRICE. I WISH YOU COULD HAVE BEEN IN MY KITCHEN TO SMELL THIS BEAUTIFUL MEAL. I USED THREE TYPES OF FISH, SHRIMP AND CRAB. I MADE A LOT OF THIS THICK SOUP. I STARTED OFF WITH A FIVE GALLON SILVERSTONE POT, AFTER EVERYTHING WAS COOKING, I TRANSFERED EVERYTHING TO A GIANT TEN GALLON STAINLESS STEEL POT. THAT'S A LOT OF SOUP. I'LL BE EATING THIS FOR DAYS UNTIL ITS COMING OUT MY EARS. I PUT A NICE CHUNK OF A FRENCH BAGUETTE, AND A LOT OF LITTLE OYSTER CRACKERS AND I'M SHOUTING OUT: (BON APPETIT!!!!!!)
17 years in the freezer. A man after my own heart. A sense of humour in spades.
yes please do it. videos about cutting and dicing!
‘a child could do this!’
Chef Jean's cooking advice has led me to create some great dishes that even i myself was shocked how good it turned out. i remember years ago the first video which i followed his advice, Mussels primavera it came out insanely good. since then his youtube show has been my goto.
17 : Chef JP's magic number!
I do beg to differ about seafood stock...I can fish stock, crawfish stock and shrimp stock. (Also duck, chicken, venison, turkey...etc) You are the best!!!
"This is one of my favorite soups and many of you have asked for me to prepare it! I just wish that you could all taste the way I make. However, I am certain that you can all do an amazing job."
that just made my entire day :,')
even this mis en place is beautiful. I always love to see that tomato concassé! I need to make the time to prepare it myself - even if it's just for myself and family. But please Jean-Pierre - keep spoiling us with your love for cooking and showing us how to do it. ❤️
😍😍😍
Sounds delish💜, looks scrumptious.. My mama said """ onyo""" too when referring to onions.. Even after immigrating to the U.S. A. 🇺🇸 Yep, 70 yrs later, onyo.
Removing back the chives that u dont like is the peak of perfectness
I'd definitely watch your knife skills video. The way you explain things works for me somehow and your mannerisms are truly entertaining to boot. Please, Chef Jean-Pierre, make a video explaining chopping, dicing, and mincing! I already have pretty good skills (for a home cook) but I'd love to see more tips from you!
Best part of the week is Chef Jean's new video
It’s only cooking, I love your humor.
Thank you , Thank you, Thank you, Chef Jean Pierre!! I just received my beautifully, and secured packaged order from your online store. The Sicilian Lemon White Balsamic Vinegar is amazing. And the Arbequina Olive Oil is amazingly fragrant. I am in the process of making Roasted Chicken Stock as we speak. You have taken me to the next level of cooking. Thank you again for going the extra mile in all you do!