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Recipe: Seafood Chowder
Similar Categories: Seafood, Chowder
1 onion, chopped
1 tbs. reduced fat margarine
2 medium potatoes, cubed
2 medium carrots, sliced thin
1 cup clam juice
1 cup water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 lb. haddock or scrod, cut into 1" pieces
1/2 lb. bay scallops
1 can whole baby clams, undrained
1 (12 oz.) can evaporated skim milk
2 tablespoons chopped fresh chives (or 1 tbs. dried chives)
1 tsp. paprika
In a large saucepan, saute' the onion in the margarine until
softened. Add the potatoes, carrots, clam juice, water, salt and
pepper. Bring to a boil, reduce heat, cover and simmer 15-20
minutes or until potatoes are almost tender. Stir in the haddock,
scallops and clams, cover and heat to boiling. Reduce heat and
simmer about 5 minutes, or until the fish flakes easily with a fork.
Stir in milk, chives and paprika and heat through. Makes 8 cups of
chowder. A one cup serving is 4 points.
1 tbs. reduced fat margarine
2 medium potatoes, cubed
2 medium carrots, sliced thin
1 cup clam juice
1 cup water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 lb. haddock or scrod, cut into 1" pieces
1/2 lb. bay scallops
1 can whole baby clams, undrained
1 (12 oz.) can evaporated skim milk
2 tablespoons chopped fresh chives (or 1 tbs. dried chives)
1 tsp. paprika
In a large saucepan, saute' the onion in the margarine until
softened. Add the potatoes, carrots, clam juice, water, salt and
pepper. Bring to a boil, reduce heat, cover and simmer 15-20
minutes or until potatoes are almost tender. Stir in the haddock,
scallops and clams, cover and heat to boiling. Reduce heat and
simmer about 5 minutes, or until the fish flakes easily with a fork.
Stir in milk, chives and paprika and heat through. Makes 8 cups of
chowder. A one cup serving is 4 points.
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