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Seafood Chowder

1 cup onion, chopped
1 cup mushrooms, sliced
2 cans (5ounces each) shucked clams and their juice
2 cups chicken broth
¼ cup dry white wine
1 ½ cups potatoes, peeled and cubed
½ cup celery, chopped
¼ cup green onions, chopped
1 ½ cups fish medley, diced into medium size chunks* (See below)
1tbsp. dried basil
1 tsp. Worcestershire sauce
3 – 4 drops hot pepper sauce
2 tbsp. fresh parsley, chopped
½ cup whipping cream
¾ cup sour cream
Salt and Pepper to taste

* If your super market does not have a fresh fish medley then buy 3 small pieces of your favorite different fresh fish – example: salmon, cod, and halibut.

In a large soup pot, sauté onions, mushrooms, garlic and celery until tender.  Add clam juice, chicken broth, wine, potatoes, and green onions.  Bring to a gentle boil, reduce heat and simmer until potatoes are soft.  Add clams, fish chunks, basil, Worcestershire sauce, hot sauce, salt and pepper.  Simmer for 5 minutes until fish is cooked.  Turn heat to low and add whipping cream and sour cream.  Let simmer for 5 more minutes.  Serve immediately.

For those with dairy sensitivity, this recipe works well with soy milk.