Creamy Seafood Chowder Recipe

Name: Creamy Seafood Chowder
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp butter; 1 cup onions, finely chopped; 1 cup celery, finely chopped; 2 cups russet potatoes, peeled and chopped; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 2 bay leaf; 1 pinch cayenne pepper; 1 carton CAMPBELL’S® Ready to Use Chicken Broth; 1 1/2 cups 35% whipping cream; 16 fresh littleneck clams, cleaned; 1 cup corn, whole kernel; 20 fresh medium-size shrimp, peeled and deveined; 16 fresh mussels, scrubbed clean and beards removed; 1/4 cup fresh parsley, finely chopped

Ingredients

2 tbsp butter
1 cup onions, finely chopped
1 cup celery, finely chopped
2 cups russet potatoes, peeled and chopped
1/4 tsp salt
1/2 tsp freshly ground black pepper
2 bay leaf
1 pinch cayenne pepper
1 carton CAMPBELL’S® Ready to Use Chicken Broth
1 1/2 cups 35% whipping cream
16 fresh littleneck clams, cleaned
1 cup corn, whole kernel
20 fresh medium-size shrimp, peeled and deveined
16 fresh mussels, scrubbed clean and beards removed
1/4 cup fresh parsley, finely chopped

	PREP TIME 25m	COOK TIME 25m	TOTAL TIME 50m
YIELD 6 servings

Instructions

In Dutch oven or large saucepan,melt butter over medium heat; cook onions and celery,stirring often,for 5 minutes or until softened but not browned.
Stir in potato,salt,pepper,bay leaves and cayenne pepper.
Pour in broth; bring to boil.
Reduce heat and simmer for 10 to 12 minutes or until potato is tender.
Add cream; reduce heat to medium-low.
Add clams and corn; cover and cook for 3 or 4 minutes.
Add shrimp and mussels; cook for 5 to 7 minutes or until clams and mussels have opened,discarding any that have not opened.
Discard bay leaves.
Sprinkle with parsley before serving.