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Cheddar Seafood Chowder

 Cheddar Seafood Chowder
Shrimp and scallops make this thick, cheesy and chunky chowder extra-special. It’s packed with veggies, and the crispy bacon makes a yummy garnish. —Taste of Home Test Kitchen
6 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 6 bacon strips, chopped
  • 2 celery ribs, finely chopped
  • 1/2 cup chopped sweet orange pepper
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups 2% milk
  • 2 medium red potatoes, cubed
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  • In a large saucepan, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 tablespoons
  • drippings.
  • In the drippings, saute the celery, orange pepper and onion until
  • crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until
  • blended; gradually add broth and milk. Bring to a boil; cook and
  • stir for 1 minute or until thickened.

2 of 2

Cheddar Seafood Chowder (continued)

Directions (continued)

  • Add the potatoes, seafood seasoning and salt; return to a boil.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes
  • are tender.
  • Add shrimp and scallops; cook and stir for 3-4 minutes or until
  • shrimp turn pink and scallops are opaque. Stir in cheese until
  • melted. Garnish each serving with bacon. Yield: 6 servings.
Nutritional Facts: 1 cup equals 309 calories, 14 g fat (8 g saturated fat), 104 mg cholesterol, 981 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein.