Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Cheddar SeafoodChowder Recipe

Tuesday, January 25, 2011

{soups-salads-and-salad-dressings} Cheddar SeafoodChowder Recipe

Cheddar Seafood Chowder Recipe

Shrimp and scallops make this thick, cheesy and chunky chowder extra-special. It's packed with veggies, and the crispy bacon makes a yummy garnish. —Taste of Home Test Kitchen

    * 6 Servings
    * Prep: 15 min.
   * Cook: 20 min.

Ingredients

    * 6 bacon strips, chopped
    * 2 celery ribs, finely chopped
    * 1/2 cup chopped sweet orange pepper
    * 1 small onion, finely chopped
    * 2 garlic cloves, minced
    * 1/4 cup all-purpose flour
    * 1 can (14-1/2 ounces) chicken broth
    * 2 cups 2% milk
    * 2 medium red potatoes, cubed
    * 1 teaspoon seafood seasoning
    * 1/4 teaspoon salt
    * 1/2 pound uncooked medium shrimp, peeled and deveined
    * 1/2 pound bay scallops
    * 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

    * In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
    * In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.
    * Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
    * Add shrimp and scallops; cook and stir for 3-4 minutes or shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon. Yield: 6 servings.

Nutrition Facts: 1 cup equals 372 calories, 21 g fat (11 g saturated fat), 111 mg cholesterol, 1,024 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein.

Cheddar Seafood Chowder published in Simple & Delicious December/January 2011, p76

Tip

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.

   Beth Layman :)

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