Rich Seafood Chowder Recipe



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.


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