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 |
|---|---|---|
| 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.
