Mother Rimmy’s Light Seafood Chowder

I wanted to make something different than the average clam chowder, so I started Seafood Chowderexperimenting. Wanting to keep the recipe light and healthy, I used chicken broth, white wine, and 2% milk for the base of the chowder. Add lots of healthy vegetables, shrimp and salmon, this recipe really worked well. My husband even loved the leftovers!

Serves 8

1 large onion, small chop
2 large carrots, small chop
3 cans clams
3 cups salad shrimp, rinsed and drained
1/2 pound salmon filets, cut in bite sized chunks
1 large potato, cubed
2 cups frozen corn kernels
2 cups celery, small chop
1/2 cup white wine
1  cup chicken broth
3 tablespoons white flour
2 cloves garlic, minced
2 teaspoons dried thyme
2 – 4 tablespoon fresh parsley, chopped
1 small lemon   , juiced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
4 cups 2% milk

Chop onion, celery, carrot and garlic. In dutch oven, melt butter and olive oil. Add vegetables and cook until crisp tender, about 10 minutes. If veggies begin to get too dry in the pan, add chicken broth to keep moist. Season with salt and pepper to your taste. Add wine towards the end of cooking time to de-glaze the pan.

Add flour to pan and cook for two minutes. Add remaining chicken broth, milk, clams with juice, potato, corn and thyme. Bring to a boil and then let simmer for 20 minutes, stirring frequently. Test vegetables for tenderness. When vegetables are tender, add shrimp and salmon. These will take very little cooking time. Approximately another 5 – 10 minutes on a simmer. You should have a nice thick chowder. Finish with lemon juice and parsley to taste.

Amount Per Serving
Calories: 298
Total Fat: 9.30g
Cholesterol: 201mg
Sodium: 702mg
Total Carbs: 18.58g
Dietary Fiber: 2.43g
Sugars: 9.30g
Protein: 30.82g

WW Points

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