Dinner

Crockpot New England Fish Chowder is for Dinner.

Crockpot New England Fish Chowder takes several minutes to prepare.

Crockpot New England Fish Chowder takes several minutes to cook.

Crockpot New England Fish Chowder makes 8 servings.

The ingredients for Crockpot New England Fish Chowder are:

8 oz Canned Clams, drained
8 oz Canned Crab, drained
8 oz Canned Tiny Shrimp, drained
3 cups Reduced Sodium Seafood Stock
1/4 cup Heavy Whipping Cream
3 Red Potatoes, with skin on, diced
2 Leeks, diced
2 Celery Stalks, diced
2 Garlic Cloves, minced
2 tbsp Whole Wheat Flour
1 tbsp Unsalted Butter
1 tsp Extra Virgin Olive Oil
1/4 tsp Paprika
1/4 tsp Nutmeg
1 Bay Leaf
Splash of White Wine
Pinch of Lemon Zest
Handful of Fresh Thyme
Handful of Fresh Chives
Handful of Fresh Parsley
Pinch of Black Pepper

Here is how you make Crockpot New England Fish Chowder:

In a nonstick Dutch oven, heat the butter over medium heat and saute the leeks, celery, and thyme for about 1 minute. Sprinkle over the flour and stir until well coated. Add the potatoes, chicken broth, clams, clam juice, pepper and bay leaf. Simmer until the soup thickens, about 35 minutes.While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user BLUESUNSHINEFL.

The nutritional information for Crockpot New England Fish Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.6

• Total Fat: 3.8 g
• Cholesterol: 85.6 mg
• Sodium: 466.8 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 2.1 g
• Protein: 14.5 g

The dietary needs meet for Crockpot New England Fish Chowder is Low Fat