East coast seafood chowder

By:
Kyle Panton
Serves
4
Preparation
20 min
Cooking
40 min
Ingredients
  • 1 CUP bacon, chopped
  • ¼ CUP carrot, finely diced
  • ¼ CUP celery, finely diced
  • ¼ CUP white onion, finely diced
  • ⅓ CUP flour
  • 5 CUPS Natrel Lactose Free 2%
  • 1 CUP Yukon Gold potatoes, diced
  • 1 LB. PEI bar clams, shucked and chopped
  • 1 LB. PEI mussels
  • ½ LB. Digby scallops, chopped
  • ¼ CUP fresh dill, chopped
  • Salt and freshly ground pepper
Preparation
  1. In a large pot, cook the bacon on medium until browned. Add the carrot, celery and onion.
  2. Cook for 3 to 4 minutes, then add the flour; stir until combined.
  3. Add the Natrel Lactose Free and potatoes. Bring to a simmer and stir every 4 to 5 minutes.Seafood chowder
  4. Cook for 15 minutes or until the potatoes are tender.
  5. Add the clams, mussels and scallops. Reduce heat to low and cook for 5 minutes or until the mussel shells open.Seafood chowder
  6. Add the dill. Season with salt and pepper, and serve.Seafood chowder

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Natrel Lactose Free 2%