All the flavours of the East Coast make their way into this velvety rich chowder that takes just minutes to prepare.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Classic Cream Base, reconstituted
1 pouch (1.8 kg)
1 pouch (4 lb)
|clam juice||500 mL||2 cups|
|peeled, diced potatoes (15 oz/425 g)||750 mL||3 cups|
|frozen mixed seafood||680 g||1 1/2 lb|
|fresh haddock, cut into chunks||680 g||1 1/2 lb|
|chopped fresh parsley||75 mL||1/3 cup|
|cayenne pepper||1 mL||1/4 tsp|
|1. In large Dutch oven, bring cream base and clam juice to boil. Add potatoes and bay leaves. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until potatoes are tender.|
|2. Stir in seafood and haddock. Bring to boil; reduce heat and simmer for about 5 minutes or until seafood is tender and cooked through.|
|3. Stir in parsley and cayenne.|