Jamaican Seafood Chowder Recipe

Ingredients

• 1 package (8 ounces) red beans and rice mix
• 1-1/2 cups fat-free milk
• 1 cup fat-free sour cream
• 1 can (4 ounces) Chicken of the Sea® Shrimp, drained
• 1 can (6 ounces) Chicken of the Sea® Crabmeat, drained
• 1 can (6-1/2 ounces) Chicken of the Sea® Minced Clams, drained
• 2 cups (8 ounces) shredded reduced-fat pepper Jack or Monterey Jack cheese
• 1 tablespoon Caribbean jerk seasoning
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (4 ounces) diced mild green chilies
• 1 tablespoon lime juice
• Minced fresh parsley

Directions

• In a large saucepan, cook rice mix according to package direction. Meanwhile, in a large bowl, whisk together milk and sour cream until well blended. Gently fold in shrimp, crabmeat, clams, cheese and seasoning. Add mixture to rice mix in saucepan. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve immediately and garnish with parsley. Yield: 2 quarts.
  
  Preparation Tips: Jerk seasoning is a dry seasoning blend that originated in Jamaica. It combines chilies, thyme, cinnamon, ginger, allspice, cloves, garlic and onion. Canned and pouched seafood is an almost perfect food! It's an inexpensive and easy-to-prepare source of important nutrients. In addition, Chicken of the Sea's tuna, salmon and other canned and pouched seafood are low in fat and calories when compared to other proteins. After opening, Chicken of the Sea products should be removed from the can or pouch and placed in a sealed container for storage. Once opened, the product should be used within 3-4 days.

Jamaican Seafood Chowder published in Taste of Home Cooking School Collection Spring 2004, p11