Crockpot New England Fish Chowder
- Number of Servings: 8
Ingredients
8 oz Canned Clams, drained8 oz Canned Crab, drained8 oz Canned Tiny Shrimp, drained3 cups Reduced Sodium Seafood Stock1/4 cup Heavy Whipping Cream3 Red Potatoes, with skin on, diced2 Leeks, diced2 Celery Stalks, diced2 Garlic Cloves, minced2 tbsp Whole Wheat Flour1 tbsp Unsalted Butter1 tsp Extra Virgin Olive Oil1/4 tsp Paprika1/4 tsp Nutmeg1 Bay LeafSplash of White WinePinch of Lemon ZestHandful of Fresh ThymeHandful of Fresh ChivesHandful of Fresh ParsleyPinch of Black Pepper
In a nonstick Dutch oven, heat the butter over medium heat and saute the leeks, celery, and thyme for about 1 minute. Sprinkle over the flour and stir until well coated. Add the potatoes, chicken broth, clams, clam juice, pepper and bay leaf. Simmer until the soup thickens, about 35 minutes.
While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.
Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.
Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 3.8 g
- Cholesterol: 85.6 mg
- Sodium: 466.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.1 g
- Protein: 14.5 g
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