Saucy, chunky and teeming with seafood…just the way a chowder should be!
Prep Time: 45 Minutes – Makes 5 servings
| 5 cups | chicken stock, divided (4 cups, 1 cup) |
| 1/2 cup | chopped onions |
| 1 | clove garlic, finely minced |
| 1 cup | chopped carrots |
| 1 cup | chopped celery |
| 3 cups | chopped peeled carrots |
| 1/4 tsp | Worcestershire Sauce |
| 2 drops | hot pepper sauce |
| 1/4 tsp | thyme |
| 1/4 tsp | rosemary |
| 1/8 tsp | pepper |
| 2 tbsp | all-purpose flour |
| 1 cup | 1% milk |
| 6oz | white fish fillets, diced (cod, sole, halibut) |
| 6oz | shrimp, peeled and deveined (fresh, frozen, canned) |
| 1 can | baby clams, drained |
1. In large saucepan, over high heat, bring 4 cups of stock to a boil.
2. Add onions, garlic, carrots, celery, potatoes, Worcestershire, hot pepper sauce, thyme, rosemary and pepper. Reduce heat; simmer, covered, stirring occasionally, for 20 minutes or until vegetables are just tender.
3. In small bowl, whisk flour with remaining 1 cup stock until smooth; stir into soup. Simmer, stirring until broth is thickened. Add milk, fish, shrimp and clams; simmer gently, on low heat, for 5 minutes or until shrimp turns pink and soup is heated through. Do not boil. Adjust seasoning as desired.
Freezing not recommended.
Per 1 1/2 cups (375mL): 182 calories; 3 g fat (14% of calories); 0.8 g saturated fat; 62 mg cholesterol; 22 g carbohydrate; 17 g protein; 460 mg sodium; 2 g fibre
