2 cups veg stock (can use chicken stock) low sodium
2 red potatoes cust into cubes (leave skins on)
1 teaspoon Italian seasoning
pepper
2 cans copped clams (do not drain)
1 can white kidney bean cannelloni, drained & rinsed
1/2 lbs cod fillet cut in chunks
1 can no salt corn
3/4 cup fat free half & half
6 or 7 large shrimp peeled and divined, (cut in half)
You can use mussels if you have them
fresh flat leaf parsley
Instructions
Heat oil in Dutch oven over medium heat, add
carrots, celery and onion (sprinkle a little salt
on them) Cooks about 5 min stirring occasionally
until vegetables are getting soft. Add broth and
potatoes seasonings and bring to boil, reduce and
simmer about 5 min
Stir in clams and their juice and beans, return to
boil. Reduce heat cover and simmer until potatoes
are tender 5 to 10 min. Stir in cod and corn
simmer until cod is just opaque add shrimp here
too. (about 5 min) turn off heat, smash up some
potatoes against side of pot. Stir in half and
half and parsley.
Originally Submitted
1/5/2013
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