Creative Culinary Solutions

Delicious Seafood and Corn Chowder

Difficulty: 10/20
Yield serving: 10
Preparation time: 45 minutes
Cooking time: 45 minutes
Delicious Seafood and Corn Chowder

Difficulty

10/20

Yield serving

10

Preparation time

45 minutes

Cooking time

45 minutes

Ingredients

  • 1.5 L (6 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
  • 75 mL (5 tbsp) of olive oil
  • 175 g (7 oz) of green bell pepper, diced
  • 175 g (7 oz) of red bell pepper, diced
  • 250 g (9 oz) of onions, diced
  • 30 mL (2 tbsp) of garlic, diced extra fine
  • 200 g (8 oz) of celery, finely diced
  • 45 mL (3 tbsp) of parsley, finely chopped
  • 100 mL (7 tbsp) of green onions, thinly sliced
  • 500 mL (2 cups) of corn niblets, frozen and thawed or canned
  • 900 g (2 lbs) of potatoes, diced and cooked
  • 45 mL (3 tbsp) of
  • 400 g (1 lb) of clams with juice
  • 300 g (3/4 lb) of shrimps, cooked, peeled and deveined
  • 400 g (1 lb) of crab imitation

Preparation

  • Prepare the Seafood Sauce according to package directions. Keep warm.
  • In a large sauté pan or Rondo pot, heat the olive oil on high (almost smoking). Sauté all the vegetables.
  • Add the cooked potatoes and season with the Condiment Mix for Fish, Salads and Vegetables.
  • Add the seafood and cook at high heat for about 2-3 minutes.
  • Add the prepared seafood sauce and simmer for 15-20 minutes being careful not to scorch the chowder.

Ingredients

  • 1.5 L (6 cups) of prepared Instant Culinary Cream Base, Gluten-Free, Low Sodium
  • 75 mL (5 tbsp) of olive oil
  • 175 g (7 oz) of green bell pepper, diced
  • 175 g (7 oz) of red bell pepper, diced
  • 250 g (9 oz) of onions, diced
  • 30 mL (2 tbsp) of garlic, diced extra fine
  • 200 g (8 oz) of celery, finely diced
  • 45 mL (3 tbsp) of parsley, finely chopped
  • 100 mL (7 tbsp) of green onions, thinly sliced
  • 500 mL (2 cups) of corn niblets, frozen and thawed or canned
  • 900 g (2 lbs) of potatoes, diced and cooked
  • 45 mL (3 tbsp) of
  • 400 g (1 lb) of clams with juice
  • 300 g (3/4 lb) of shrimps, cooked, peeled and deveined
  • 400 g (1 lb) of crab imitation

FacebookTwitterLinkedIn
Print this recipe
()

|