Sue Freeman posted 5-29-99
Seafood and Vegetable Chowder
1 cup water
1 cup bottled clam juice
2 tsp. lemon juice
2 tsp. minced garlic
2 Tablespoons margarine
1/4 cup pureed cooked potatoes (or use potato flakes)
2 cups low fat milk 2%
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup whole kernel corn
1/4 cup diced sweet red pepper
1/4 cup diced carrot
1 (6 oz.) can clams, drained and juice reserved
4 ounces small shrimp peeled, deviened and chopped (save the shells)
4 ounces fish fillet or crab meat (cut into small cubes if it is fish)
1 cup diced cooked red potatoes
1 tablespoon minced fresh parsley
1/4 tsp. reduced sodium soy sauce
1/4 tsp. ground black pepper
hot pepper sauce to taste
In a large heavy pot combine water, clam juice lemon juice, garlic and discarded shells from shrimp and bring to a boil.
Cook for approximately 15 minutes covered on medium heat.
Strain broth and reserve.
Rinse and wipe out pot good so scum doesn't form. Add margarine and melt over medium heat. Add reserved juice and milk.
Add carrot, celery, peppers and corn and cook over medium-low heat for 10 to 15 minutes until vegetables are tender.
Add seafood, potatoes, parsley, soy sauce, black pepper and hot pepper sauce and cook for 4 to 5 minutes until seafood is done but not overcooked.
Gently stir in pureed potatoes or potato flakes until thickened.