Seafood Chowder
Hearty enough to be a meal; serve with a crisp salad and crusty bread.
- Cooking: 10 min - 15 min
Ingredients
- 2 strips bacon
- 1 medium onion diced
- 1 stalk celery finely chopped
- 2 garlic cloves minced
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) bottle clam juice or 1 cup (250 mL) chicken stock
- 1 cup (250 mL) 35 % cream
- 8 oz (240 g) scallops
- 8 oz (240 g) raw medium-size shrimp peeled and deveined
- 1 1/2 cups (375 mL) diced cooked potatoes
- 1 cup (250 mL) frozen or canned corn niblets
- 1 can (6 oz/180 g) crab
- 2 tbsp (30 mL) finely chopped fresh dill
- 1/2 tsp (2 mL) hot pepper sauce
- Salt and pepper to taste
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Cook bacon in large saucepan until crisp; crumble and set aside. Drain all but 1 tbsp (15 mL) fat from pan. Add onion, celery and garlic; cook stirring until soft about 5 min.
Stir in flour until combined. Whisk in clam juice making sure there are no flour lumps. Add cream. Bring to a boil; reduce heat. Add scallops and shrimp; cook until scallops are opaque and shrimp is pink about 5 min. Add potatoes, corn and crab; heat through. Add dill, hot pepper sauce, salt and pepper. Serve sprinkled with bacon.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 236 Calories |
| Protein: | 15 g |
| Carbohydrate: | 14 g |
| Fat: | 14 g |
| Fibre: | 1 g |
| Sodium: | 361 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 57 mg |
| Magnesium: | 18 % |
| Phosphorus: | 19 % |
| Vitamin B12: | 121 % |
| Vitamin D: | 23 % |
