seafood chowder
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!
prep time
45 Min
cook time
2 Hr
method
Stove Top
yield
2-12 serving(s)
Ingredients
- 15 ounces ricotta cheese, low-fat
- 8 ounces cream cheese, softened
- 1 pound frozen cooked shrimp, thawed, tails removed, diced into small pieces
- 1 pound frozen mini scallops, thawed
- 1/3 cup oyster sauce
- 2 cans crabmeat (6 oz each), drained, juices reserved
- 2 cans clams (6 oz each), drained, juices reserved
- 3 cups 4-cheese pasta sauce (about 1 jar)
- 1 1/2 cups finely shredded mozzarella cheese
- 2 tablespoons flour
- 3 tablespoons butter
- 1 1/2 cups milk
- 1/2 pound mini bowtie pasta, cooked
- 2 - medium baking potatoes, diced into 1/2-inch pieces
- - garlic powder, salt, and pepper to taste
- 1/2 cup parmesan cheese
- 3-4 tablespoons olive oil
How To Make seafood chowder
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Step 1Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
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Step 2Thaw 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.
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Step 3In small bowl, pour oyster sauce over scallops and stir to coat evenly.
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Step 4In 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.
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Step 5Add potatoes to soup base and stir to heat through.
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Step 6Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
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Step 7Stir in shrimp and clams.
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Step 8In 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.
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Step 9Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
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Step 10Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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