I was recently inspired by an awesome clam chowder that I had, in Chicago of all places. I thought, I could do that pretty easily as an adaptation of my potato soup recipe! So, here it is. Seafood chowder. I added some fish and shrimp, but you could make this a clam chowder by tripling the clams instead. Feel free to add any other seafood you like as well. If you think this looks good, but you don’t like seafood. Leave it out. You’ve got a great potato soup on your hands :)
- 2 cans of chicken stock
- 1 bag of frozen O’Brien style potatoes (with onions and peppers)
- 2 stalks celery, finely diced
- 1/4 cup onion, finely diced
- 1 envelope of pioneer White Gravy Mix
- 1 cup water
- 1 tsp salt
- 4 ounces of small (salad) shrimp
- 7 oz of minced clams (small can)
- 1 mahi mahi filet, 4-5 ounces (or fish of your choice).
1. Heat Chicken Stock in a large pan.
2. Add salt, celery and onion. Bring mixture to a boil, then simmer about 5 min.
3. Add potatoes to broth mixture, and cook until potatoes are thawed, about 15 min on low.
4. Cut fish filet into chunks, about 1/2 inch x 1/2 inch. Add fish, shrimp, and clams to pot. Cook on low heat about 3 minutes, until fish is cooked through.
5. In a separate container, mix water with gravy mix packet. Stir Gravy slurry into chicken stock and potatoes.
5. The texture of your chowder will vary greatly here depending on which brand of potatoes you used. If it is too thick, simply add 1/4 cup water at a time until it reaches the desired thickness.
Makes 8 1 cup servings= 187 Calories per cup
Appx 5 weight watchers points plus per serving