Products used in this recipe
Seafood and Potato Chowder
Yield: 43 Servings (8 oz. each)
Yield: 43 Servings (8 oz. each)
Need a great new option to add to your winter soup rotation? Your customers will welcome a piping-hot bowl of this chowder on a chilly winter day. So satisfying.
Ingredient | Weight | Measure |
---|---|---|
5 lbs. | 1 bag | |
Butter, melted | 1 lb. | |
Flour, all-purpose | 2 cups | |
4 lbs. | 2 bags | |
Clam juice | 64 fl. oz. | 2 qts |
Heavy cream | 64 fl. oz. | 2 qts |
Clams, cleaned, chopped | 52 oz. | 2 qts |
Shrimp, medium, cooked, peeled, deveined | 2 lbs. | 2 qts |
Italian parsley, fresh, rough chopped | 2 Tbsp. |
Preparation Instructions:
Step 1
Prepare hash browns according to package instructions.
Step 2
Combine butter and flour in a small pot and cook for approximately 5 minutes, stirring to create a roux. Remove from heat.
Step 3
Combine vegetable blend and clam juice in a large pot. Simmer until vegetables are tender, add heavy cream and potatoes. Bring to a simmer, whisk in desired amount of roux to thicken. Add shrimp, clams and parsley. Simmer until clams are cooked and chowder is thickened.