New England Seafood Chowder
"This is out of a local grocery store magazine...Land meets sea in the creamy soup...and the result is cozy...comforting and totally delicious..."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (551.3 g)
- Calories 490.9
- Total Fat - 20.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 108.2 mg
- Sodium - 1419.7 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 3.4 g
- Sugars - 6.3 g
- Protein - 34.5 g
- Calcium - 199.6 mg
- Iron - 4 mg
- Vitamin C - 41.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Add stock, bay leaf and reserved crab and clam juices to large stock pot. Bring to a boil. Once boiling, add potatoes and reduce heat to a simmer.
Step 2
Heat large pan over medium-high heat. Add oil, carrots, celery and onion. Season with salt and pepper. Cook 5 minutes. Add leeks and garlic; sprinkle flour over top. Stir to combine; cook 3 minutes more. Add vegetables mixture to stock pot, followed by crab meat, clams and shrimp. Cook 2 minutes. Add cod and cream; cook 8 minutes longer or until seafood reaches a safe internal temperature of 145°F.
Step 3
Garnish with parsley and serve immediately, refrigerating any leftovers.
Tips
No special items needed.
2 Reviews
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