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Seafood and Potato Chowder

Seafood Chowder Recipe
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
Simplot Freezerfrige® Potatoes: Cubed Hash Browns 1/2" 5 lbs. 1 bag
Butter, melted 1 lb.
Flour, all-purpose 2 cups
Carrots, diced 18 oz. 4 cups
Celery, diced 20 oz. 4 cups
Onions, diced 18 oz. 4 cups
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 carrots, celery, onions 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.
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