seafood chowder
(2 ratings)
A few weeks ago I made a seafood manicotti that was fantastic. However, I had way more filling than I needed for the noodles. So I played with the leftovers and made a kind of seafood chowder. So, I kept playing and this is what came of it. My husband hates soup. He loves this. And has requested that I make it more often!
(2 ratings)
yield
2 -12
prep time
45 Min
cook time
2 Hr
method
Stove Top
Ingredients For seafood chowder
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15 ozricotta cheese, low-fat
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8 ozcream cheese, softened
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1 lbfrozen cooked shrimp, thawed, tails removed, diced into small pieces
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1 lbfrozen mini scallops, thawed
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1/3 coyster sauce
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2 cancrabmeat (6 oz each), drained, juices reserved
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2 canclams (6 oz each), drained, juices reserved
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3 c4-cheese pasta sauce (about 1 jar)
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1 1/2 cfinely shredded mozzarella cheese
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2 Tbspflour
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3 Tbspbutter
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1 1/2 cmilk
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1/2 lbmini bowtie pasta, cooked
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2medium baking potatoes, diced into 1/2-inch pieces
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garlic powder, salt, and pepper to taste
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1/2 cparmesan cheese
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3-4 Tbspolive oil
How To Make seafood chowder
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1Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
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2Thaw shrimp and scallops according to package directions. If using bulk, swirl each type under cold running water until seafood is thawed. Set aside in different bowls.
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3In small bowl, pour oyster sauce over scallops and stir to coat evenly.
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4In large stockpot, melt butter over medium heat. add flour and stir until a paste forms. Slowly add clam and crab juices and milk little bits at a time until smooth. Once smooth, add in 1 cup of the pasta sauce and stir.
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5Add potatoes to soup base and stir to heat through.
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6Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
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7Stir in shrimp and clams.
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8In small frying pan, heat a tablespoon or so of olive oil. add about 1/3 of the scallops and saute for 4 minutes. Pour entire contents of skillet into soup base (including oil and oyster sauce) and stir to combine. Repeat with remaining scallops, adding new oil for each batch.
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9Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
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10Add pasta pieces and stir in Parmesan cheese, and let simmer for about 5 minutes. Serve with warmed dipping bread...I recommend French or Vienna Breads.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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