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East coast seafood chowder Recipe

East coast seafood chowder
Source: natrel

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Ingredients

  • 1 cup (250 ml) bacon, chopped
  • ¼ cup (60 ml) carrot, finely diced
  • ¼ cup (60 ml) celery, finely diced
  • ¼ cup (60 ml) 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

Tips

  • Use your favourite variety of mussels, scallops and clams if those called for in the recipe are hard to find. If you’re not using large PEI bar clams, you can substitute smaller whole clams in their shell.
PREP TIME
20m
COOK TIME
40m
TOTAL TIME
1h
YIELD
4 servings

Instructions

  • 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.
  • 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.
  • Add the dill. Season with salt and pepper, and serve.

Dinner

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A recipe from natrel

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