Ingredients: |
Ingredients: 1/2 cup butter
1 pkg. oyster crackers
2 Tbsp seafood seasoning, divided
1 cup chopped onions
2 stalks chopped celery
3 Tbsp dry sherry (optional)
1 1/2 lbs red potatoes, peel, cut into 1/2" chunks
3 cup chicken broth (fat free & low sodium)
3 - 6.5 oz can clams
1 Tbsp Worcestershire Sauce
8 oz cream cheese, cubed
1 pint whipping cream
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Directions: |
Directions:Heat oven to 350*
Melt 1 Tbsp butter. Drizzle over crackers in medium bowl. Add 1 tsp seafood seasoning, mix lightly toss together.
Spread on rimmed baking sheet sprayed with cooking spray.
Bake 10 minutes until lightly browned.
Meanwhile melt remaining butter in large sauce pan.
Add onions and celery and cook 5 minutes until crisp tender, stirring frequently.
Stir in sherry and cook and stir for 30 seconds.
Add potatoes and chicken broth; stir.
Bring to boil, simmer on medium lo heat 10 minutes or until potatoes are tender, stirring occasionally.
Remove 2 cups soup from saucepan.
Blend in blender or food processor until smooth. BE CAREFUL WITH HOT IN BLENDER OR PROCESSOR ---use towel or hot pad to put over top of lid and hold it on.
Return to saucepan.
Add clams, worcestershire sauce and remaining seafood seasoning.
Stir
Simmer 10 mintes, stirring occasionally. Add cream and cheese and cook and stir 2 to 3 minutes until melted.
Top with seasoned oyster creackers.
Sprinkle with chopped parsley before serving. |
This recipe for New England Chowder is from