Seafood Chowder

By nlhartman

This elegant chowder is garnished with snipped parsley for a fresh finish. You can make this chowder 1-2 days in advance. When ready to serve, heat covered over medium-low heat until hot, stirring occasionally. Do not boil.

Ingredients

• 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)

Preparation

Step 1

1.Drain clams, reserving clam juice; set clams aside. Add enough water to clam juice to measure 1 cup (250 mL).
2. 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.
3.Place flour in small mixing bowl. Add half and half into flour; whisk until smooth.
4. 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.