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Hearty Pacific Chowder

Serves 4

Metric
Imperial
Ingredients
45 ml
3 tbsp
Butter or margarine
125 ml
1/2 cup
Onions, chopped
15 ml 1 tbsp
Garlic, minced
1 can
1 can
Corn, drained (11oz or 311g)
125 ml  1/2 cup
Carrots, diced
125 ml 1/2 cup
Celery, diced
125 ml
1/2 cup
Red pepper, diced
45 ml 3 tbsp Flour
750 ml 3 cups
Clam or vegetable broth
5 ml 1 tsp
Dried thyme or dill


Salt and pepper to taste
250 ml
1 cup New red potatoes, cut in 1" cubes
2 cans 2 cans
Ocean's Baby Clams (142 g), drained - save juice
1 can 1 can Ocean's Flaked Albacore Tuna (184g or 170g), drained
125 ml 1/2 cup Light cream or milk
30 ml 2tbsp Parsley, minced

Chef's Tips

Only reheat soup as needed. Keep remainder well refrigerated.
Try adding bacon or specialty sausage to give chowder another dimension.
Larger servings are a main course item with fresh bread to warm up your chilly guests.

Directions

  1. Melt the butter. Add the onions, garlic, corn, carrots, celery and red pepper. Sauté over medium heat until onions are soft. Add the flour and cook 1 more minute.
  2. Add 125 ml of broth and mix with the flour to form a paste. Add remaining broth, thyme, potatoes and bring to a boil. Reduce heat to simmer and cook for approximately 10 minutes or until potatoes are tender.
  3. Add the clams, reserved clam juice, tuna and the cream. Bring to a boil. Adjust salt and pepper if necessary.
  4. Sprinkle with fresh parsley upon serving.

** Alternatively you could use Pink or Sockeye Salmon instead of Tuna if you wish.

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