Clam & Shrimp Chowder
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
peeled, diced |
|
| 1 ½ | teaspoons |
fennel seeds
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
paprika
|
|
| 1 ¾ | cups |
chicken broth
|
|
| 10 | ounces |
clams
baby, canned, drained |
|
| 4 | ounces |
shrimp
medium, , cooked |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| ¾ | cup |
corn
frozen, thawed |
|
| ⅔ | cup |
light cream (half&half)
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | sprigs |
dill weed, fresh
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | each |
potatoes
peeled, diced |
|
| 7.5 | ml |
fennel seeds
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
paprika
|
|
| 414 | ml |
chicken broth
|
|
| 289 | ml/g |
clams
baby, canned, drained |
|
| 115.6 | ml/g |
shrimp
medium, , cooked |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 177 | ml |
corn
frozen, thawed |
|
| 158 | ml |
light cream (half&half)
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | sprigs |
dill weed, fresh
fresh |
|
Directions
Melt butter in a saucepan.
Add onion, celery, potatoes and fennel.
Cook gently 5 minutes, stirring frequently.
Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.
Cover, reduce heat and simmer 15 minutes, stirring occasionally.
Stir in clams, shrimp, bell pepper and corn.
Simmer 5 minutes.
Stir in half-and-half, salt and pepper.
Garnish with dill sprig, if desired, and serve hot.
VARIATION: Omit paprika and add 1 teaspoon Curry Powder.
Add 1 tablespoon chopped fresh parsley or cilantro just before serving.
