Easy Food Recipes For All

Creamy Seafood Chowder

Creamy Seafood Chowder

What you will need:

  • 2 cans of minced clams (6-½ oz, 184 grams each)
  • 1 lb (450 grams) frozen, cooked medium shrimp, thawed, rinsed, tails removed
  • 1 lb (450 grams) fresh bay scallops
  • 1 teaspoon butter
  • 4 cups chicken broth
  • ¾ cups flour
  • 2 cups half and half
  • 1 lb red potatoes, cut into 1 inch
  • 1 cup carrots, sliced
  • 1 cup onion, chopped
  • 1 cup red bell pepper, diced
  • 1 cup celery, sliced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • Fresh parsley, snipped (optional)

How to Cook Creamy Seafood Chowder

  1. Drain clams and set aside clam juice. Add enough water to clam juice just to measure 1 cup.
  2. Melt butter in a pot over medium heat.
  3. Add onion and cook for about 3 minutes or until tender.
  4. Add the reserved clam juice, potatoes, carrots, celery, bell pepper, chicken broth, salt, and black pepper. Bring to a boil. Cover. Reduce heat and simmer for about 3 to 4 minutes, or until potatoes are tender.
  5. Put flour in a small mixing bowl. Add half and half into the flour and whisk until mixture is smooth. Add clams, scallops, and shrimp to pot. Whisk in the flour mixture slowly.
  6. Return to a boil. Cook for about 2 minutes or until thickened, while stirring constantly.
  7. Sprinkled with parsley, if you desire.

Yield: 12 servings of 1 ¼ cups of seafood chowder

Nutrients for each serving: Calories 230, 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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