East coast seafood chowder

By:
Kyle Panton
Serves
4
Preparation
20 MINS
Cooking
40 MINS
Recipe ingredients
1
cup (250 ml)
bacon, chopped
¼
cup (60 ml)
carrot, finely diced
¼
cup
celery, finely diced
¼
cup
white onion, finely diced
cup (75 ml)
flour
5
cups (1.25 L)
Natrel Lactose Free 2%
1
cup (250 ml)
Yukon Gold potatoes, diced
1
lb. (450 g)
PEI bar clams, shucked and chopped
1
lb. (450 g)
PEI mussels
½
lb. (225 g)
Digby scallops, chopped
¼
cup (60 ml)
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

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lactose-free-2%-1L