Rich
Seafood Chowder Recipe
This
creamy, delectable soup is even better the next day. It also works well with
scallops or a flaky whitefish.
Ingredients
:
2
tablespoons butter
1
small onion, chopped
1
celery rib, chopped
1
medium carrot, shredded
2
tablespoons all-purpose flour
1/2
cup 2% milk
3
cups seafood stock
1
medium potato, peeled and diced
1
tablespoon Worcestershire sauce
1
teaspoon salt
1/2
teaspoon pepper
1
pound uncooked shrimp (41-50 per pound), peeled and deveined
2
cans (6-1/2 ounces each) chopped clams, drained
2
cans (6 ounces each) lump crabmeat, drained
1
package (8 ounces) cream cheese, cubed
Minced
fresh parsley
In
a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot;
cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended;
gradually add milk. Bring to a boil; cook and stir until thickened, about 2
minutes.
Add
stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce
heat; cover and simmer until potatoes are tender, 10-15 minutes.
Add
the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink
and and cheese is melted, 4-5 minutes. Garnish with parsley.
Test
Kitchen tips :
Mix
and match your favorite seafood in this chowder.
Nutrition
Facts :
1
cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg
sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.