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8-qt. Covered Stockpot


Seafood Chowder

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) coarsely ground black pepper
3/4   cup (175 mL) all-purpose 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)
  1. Drain clams, reserving clam juice; set clams aside. Add enough water to clam juice to measure 1 cup (250 mL). Melt butter in Stainless (8-qt./7.6-L) Stockpot over medium heat. Add onion; cook 3 minutes 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 minutes 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 Stockpot; 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 (about 15 cups)

Nutrients per serving: (about 1 1/4 cups): 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