Key Largo Seafood Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup diced green pepper (grilled pepper) (optional)
  • 14
    cup diced red pepper (grilled pepper) (optional)
  • 1
    tablespoon olive oil
  • 2 12
    teaspoons olive oil
  • 12
    cup diced onion
  • 13
    cup diced carrot
  • 14
    cup diced celery
  • 6 34
    cups water
  • 13
    cup cream, base
  • 16
    ounces chopped minced clams with juice
  • 15
    ounces diced tomatoes, drained
  • 2
    large white potatoes, peeled and diced (sweet potatoes) (optional)
  • 14
    cup clam base
  • 1 58
    teaspoons caribbean jerk seasoning
  • 12
    teaspoon cayenne pepper
  • 8
    ounces thawed drained peeled deveined shrimp (about 71-90 ct or baby shrimp, fresh or canned and drained)
  • 8
    ounces bay scallops, raw (30-40 ct)
  • 14
    cup sliced scallion
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DIRECTIONS

  • In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through.
  • Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft.
  • Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.
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