Simply Special Seafood Chowder
Perfect for a chilly day, this hearty and delicious seafood chowder is made with fresh shrimp, mussels and white fish in a seasoned vegetable broth. Plus, it goes from fridge to table in just 30 minutes.
Ingredients
1 tablespoon olive oilor vegetable oil
1 medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried thyme, crushed
1.75 cups Swanson® Vegetable Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)
0.5 pound fresh or thawed frozen firm white fish fillet(cod, haddock or halibut), cut into 2-inch pieces
0.5 pound fresh large shrimp, shelled and deveined
0.75 pound mussel(about 12), well scrubbed and beards removed
1 medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried thyme, crushed
1.75 cups Swanson® Vegetable Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)
0.5 pound fresh or thawed frozen firm white fish fillet(cod, haddock or halibut), cut into 2-inch pieces
0.5 pound fresh large shrimp, shelled and deveined
0.75 pound mussel(about 12), well scrubbed and beards removed
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion and thyme and cook until tender. Stir 5 cups water, broth, soup and carrots in the saucepot and heat to a boil.
Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with freshly ground black pepper.
Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with freshly ground black pepper.
Simply Special Seafood Chowder
Print
Perfect for a chilly day, this hearty and delicious seafood chowder is made with fresh shrimp, mussels and white fish in a seasoned vegetable broth. Plus, it goes from fridge to table in just 30 minutes.
Ingredients
1 tablespoon olive oilor vegetable oil1 medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)1 medium onion, chopped (about 1/2 cup)1 teaspoon dried thyme, crushed1.75 cups Swanson® Vegetable Broth1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)0.5 pound fresh or thawed frozen firm white fish fillet(cod, haddock or halibut), cut into 2-inch pieces0.5 pound fresh large shrimp, shelled and deveined0.75 pound mussel(about 12), well scrubbed and beards removed
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion and thyme and cook until tender. Stir 5 cups water, broth, soup and carrots in the saucepot and heat to a boil.Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with freshly ground black pepper.
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