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Seafood Chowder with Old Bay Croutons and Tarragon

Seafood Chowder with Old Bay Croutons and Tarragon
Serving & Size

2 cups(500ml)

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A special chowder, loaded with fresh fish and seafood, gets topped off with toasted sourdough croutons for a high-end version of the roadhouse classic.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
1. Whisk together melted butter, parsley and old bay seasoning. Toss with bread until evenly coated. Scatter onto large sheet pan. Bake in 425°F (220°C) oven, on convection, for 10 to 12 minutes or until golden and crunchy. Let cool completely. Store in airtight container at room temperature for up to 5 days.
2. Heat soup and water in stockpot set over medium heat for 5 to 7 minutes or until heated through. Stir in shrimp, salmon, lobster meat, bay scallops, mussels and chopped tarragon. Cover and cook over medium heat for about 5 minutes or until just cooked through. Let cool completely. Refrigerate for up to 2 days. Makes 25 cups (5.9 L).

Recipe Tip

  1. Heat 2 cups (500 mL) chowder in saucepan just until steaming; transfer to serving bowl. Top with 66 g (2.3 oz) croutons. Garnish with tarragon sprig.
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