Serves: 6
Total Calories: 540
1. Thaw fish and shrimp, if frozen. Cut fish into 1-inch pieces. Refrigerate fish and shrimp until ready to use.
2. In Dutch oven cook onion and garlic in olive oil until tender. Stir in chcken broth, potato, celery, green beans, thyme, oregano, pepper and bay leaves. Bring to a boil reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are nearly tender. Stir in undrained tomatoes and tomato paste. Return to boiling.
3. Gently stir in fish and shrimp. Return mixture just to boiling. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp turn opaque. Remove and discard bay leaves. Ladle into bowls. Serve with crackers.
This Seafood Chowder recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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