Seafood Chowder

Ingredients

  • 2 cans (6 1/2 oz/184 g each) minced clams
  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) chopped onion
  • 1 lb (450 g) red potatoes, cut into 1-in. (2.5-cm) cubes
  • 1 cup (250 mL) sliced carrots
  • 1 cup (250 mL) sliced celery
  • 1 cup (250 mL) diced red bell pepper
  • 4 cups (1 L) chicken broth
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 3/4 cup (175 mL) flour
  • 2 cups (500 mL) half and half
  • 1 lb (450 g) fresh bay scallops
  • 1 lb (450 g) frozen, cooked medium shrimp, thawed, rinsed and tails removed
  •  Snipped fresh parsley (optional)

Directions

  1. Drain clams, reserving clam juice; set clams aside. Add enough water to clam juice to measure 1 cup (250 mL). Melt butter in All-Purpose Pot over medium heat. Add onion; cook 3 min or until tender. Add reserved clam juice, potatoes, carrots, celery, bell pepper, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3-4 min or until potatoes are tender.

  2. Place flour in small mixing bowl. Add half and half into flour; whisk until smooth. Add clams, scallops and shrimp to pot; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Sprinkle with parsley, if desired.

Yield:

  • 12  servings of about 1¼ cups/300 mL 

Nutrients per serving:

Calories 230, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 110 mg, Carbohydrate 19 g, Protein 22 g, Sodium 750 mg, Fiber 2 g

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