Seafood Chowder

Karen Turnbough

By
@KTurn620

A few weeks ago I made a seafood manicotti that was fantastic. However, I had way more filling than I needed for the noodles. So I played with the leftovers and made a kind of seafood chowder. So, I kept playing and this is what came of it. My husband hates soup. He loves this. And has requested that I make it more often!


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Comments:

Serves:

2-12

Prep:

45 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

15 oz
ricotta cheese, low-fat
8 oz
cream cheese, softened
1 lb
frozen cooked shrimp, thawed, tails removed, diced into small pieces
1 lb
frozen mini scallops, thawed
1/3 c
oyster sauce
2 can(s)
crabmeat (6 oz each), drained, juices reserved
2 can(s)
clams (6 oz each), drained, juices reserved
3 c
4-cheese pasta sauce (about 1 jar)
1 1/2 c
finely shredded mozzarella cheese
2 Tbsp
flour
3 Tbsp
butter
1 1/2 c
milk
1/2 lb
mini bowtie pasta, cooked
2
medium baking potatoes, diced into 1/2-inch pieces
garlic powder, salt, and pepper to taste
1/2 c
parmesan cheese
3-4 Tbsp
olive oil

Directions Step-By-Step

1
Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
2
Thaw shrimp and scallops according to package directions. If using bulk, swirl each type under cold running water until seafood is thawed. Set aside in different bowls.
3
In small bowl, pour oyster sauce over scallops and stir to coat evenly.
4
In large stockpot, melt butter over medium heat. add flour and stir until a paste forms. Slowly add clam and crab juices and milk little bits at a time until smooth. Once smooth, add in 1 cup of the pasta sauce and stir.
5
Add potatoes to soup base and stir to heat through.
6
Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
7
Stir in shrimp and clams.
8
In small frying pan, heat a tablespoon or so of olive oil. add about 1/3 of the scallops and saute for 4 minutes. Pour entire contents of skillet into soup base (including oil and oyster sauce) and stir to combine. Repeat with remaining scallops, adding new oil for each batch.
9
Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
10
Add pasta pieces and stir in Parmesan cheese, and let simmer for about 5 minutes. Serve with warmed dipping bread...I recommend French or Vienna Breads.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American