Products used in this recipe
Seafood and Potato Chowder
Yield: 43 Servings (8 oz. each)
Yield: 43 Servings (8 oz. each)
Need a great new option to add to your winter soup rotation? Your customers will welcome a piping-hot bowl of this chowder on a chilly winter day. So satisfying.
Preparation Instructions:
Step 1
Prepare hash browns according to package instructions.
Step 2
Combine butter and flour in a small pot and cook for approximately 5 minutes, stirring to create a roux. Remove from heat.
Step 3
Combine vegetable blend and clam juice in a large pot. Simmer until vegetables are tender, add heavy cream and potatoes. Bring to a simmer, whisk in desired amount of roux to thicken. Add shrimp, clams and parsley. Simmer until clams are cooked and chowder is thickened.