Decadent Seafood Chowder

Tabitha:

Okay – so this recipe is far from healthy.  But as a dietitian I know that sometimes it is okay for the occasional treat!  This one will be something I make maybe once a year – it was so very delicious!  Enjoy sparingly.

Seafood Chowder – source: Dairy Goodness Recipe from Dairy Farmers of Canada

Ingredients

2 strips bacon

1 medium onion, diced

1 stalk celery, finely chopped

2 garlic cloves, minced

1 tbsp rice flour

1 cup bottle clam juice or 1 cup gluten free chicken stock

1 cup 35% cream

8 oz scallops

8 oz raw medium-size shrimp, peeled and deveined

1 1/2 cups diced cooked potatoes

1 cup canned corn niblets

1 can crab (optional…do not use imitation crab as it usually contains wheat as a filler/binder)

2 tbsp finely chopped fresh dill

1/2 tsp hot pepper sauce (optional)

Salt and pepper to taste

Directions:

1. Cook bacon in large saucepan until crisp; crumble and set aside.  Drain all but 1 tbsp fat from pan.  Add onion, celery and garlic; cook stirring until soft about 5 minutes.

2. Stir in flour until combined.  Whisk in clam juice making sure there are no flour lumps.  Add cream.  Bring to a boil; reduce heat.  Add scallops and shrimp; cook until scallops are opaque and shrimp is pink about 5 min.  Add potatoes, corn and crab; heat through.  Add dill, hot pepper sauce, salt and pepper.  Serve sprinkled with bacon.

3. Enjoy with a green salad and crispy GF toast or biscuits!

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