Prep 30 mins
Cook 35 mins
I got the base recipe from Cooking Light Annual Recipes 2006 and modified it to my taste. Unfortunately, after I was done, the recipe is no longer "light" as I am not using reduced fat dairy products (feel free to use 1% milk and fat-free evaporated milk to make the recipe light again). I added more vegetables and seafood to make this one of the best chowders I have ever made. I hope you love it as much as my friends and I have.
- 2 1⁄2 cups peeled baking potatoes, 1/2-inch cubed
- 1 1⁄2 cups carrots, chopped
- 1 1⁄2 cups celery, chopped
- 2 cups onions, finely chopped
- 1 cup water
- 2 teaspoons chicken bouillon powder
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon fresh ground pepper
- 1 (8 ounce) bottle clam juice
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 1 (12 ounce) can evaporated milk
- 1 lb white fish fillet, 1/2-inch pieces
- 12 medium raw shrimp, peeled deveined & halved lengthwise
- 10 -12 ounces baby clams (about 2 cans or packages)
- 10 -12 ounces lump crabmeat (about 2 cans or packages)
- Combine potato, carrots, celery, onion, water, bouillon, Worcestershire, thyme, pepper & clam juice in a Dutch oven or large cooking pot. Bring to a boil.
- Reduce heat and simmer 15 minutes or until potatoes, carrots & celery are tender.
- Place flour in a large bowl; gradually add 1/4 cup milk, stirring with a whisk until smooth. Stir in the remaining milk.
- Add the evaporated milk to the flour mixture and stir until smooth.
- Stir milk mixture into pot with the simmering ingredients and increase heat to medium high. Cook for 5 minutes or until the chowder gets slightly thick.
- Add fish; cook for 4 minutes.
- Add shrimp; cook for 4 minutes.
- Add clams and crab; cook for 3 minutes.