East coast seafood chowder

By:
Kyle Panton
Serves
4
Preparation
20 MINS
Cooking
40 MINS
Recipe ingredients
1
cup
bacon, chopped
¼
cup
carrot, finely diced
¼
cup
celery, finely diced
¼
cup
white onion, finely diced
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
In a large pot, cook the bacon on medium until browned. Add the carrot, celery and onion.
Cook for 3 to 4 minutes, then add the flour; stir until combined.
Add the Natrel Lactose Free and potatoes. Bring to a simmer and stir every 4 to 5 minutes.
seafood-chowder1
Cook for 15 minutes or until the potatoes are tender.
Add the clams, mussels and scallops. Reduce heat to low and cook for 5 minutes or until the mussel shells open.
seafood-chowder2
Add the dill. Season with salt and pepper, and serve.
seafood-chowder3

Find all products in this recipe

lactose-free-2%-1L