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Jamaican Seafood Chowder

Since this hearty seafood soup is so satisfying, you may be surprised to learn it's actually low in fat. Caribbean jerk seasoning adds a zippy punch to tantalize your taste buds.—Taste of Home Cooking School

8 ServingsPrep/Total Time: 20 min.

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,

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Jamaican Seafood Chowder (continued)

Editor's Note: 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.