Smoky Seafood Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Yields:
-
2-3 quarts
- Serves:
- 6-8
ingredients
- 2 tablespoons olive oil
- 12 ounces bacon
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- whole green onion
- 3 (8 ounce) cans baby clams
- 1 lb fresh shrimp or 1 lb frozen shrimp
- 3 tablespoons liquid smoke
- sea salt
- ground black pepper
- 2 tablespoons flour
- 1 tablespoon basil
- 1 tablespoon cumin
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 4 teaspoons texas pete
- 2 (8 ounce) bottles clam juice
- 1 (16 ounce) bag spinach
- 1 (8 ounce) box frozen spinach (thawed and squeezed dry)
- 1 quart half-and-half
directions
- Mix flour and all spices together in a bowl.
- In deep pan fry bacon slices crisp remove and crumble in a bowl.
- Drain off bacon grease leaving any particles in pan.
- Add olive oil and heat on medium high scraping up any brown particles.
- Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
- When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
- Add bowl of spice mixture and stir for 1 minute.
- Add back in crumbled bacon reserving some for garnish if desired.
- Add Liquid smoke and texas pete.
- Add whole baby clams with juice.
- Add bottled clam juice.
- Bring just to boil then lower heat to simmer for 5 minutes.
- Add Spinach.
- Slowly stir in half and half.
- Simmer gently for 35 minutes stirring occasionaly.
- Salt and Pepper to taste.
- Garnish with green onion tops and crumbled bacon.
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