Cape Breton Seafood Chowder
8 medium size potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
2 large finely chopped onion
2 (12 fluid ounce) can CARNATION® Evaporated Milk
4 (6.5 ounce) cans minced clams ( save 1 cup of water from clams)
1 bag of chowder mix
If you can’t find the chowder mix use - ( shrimps, haddock, scallops or any fish that you like)
1 cup water (kept from clams)
Salt and pepper to taste
Set aside ½ cup of whole milk in case chowder is too thick.
Check All Add to Shopping List
PREP 15 minutes
COOK 45 minutes
READY IN 1 hour
1.COOK in a large saucepan over medium heat onions and clams and chowder in butter stirring occasionally until done. In a large saucepan place potatoes and carrot, and a dash of salt in water and cook, stirring frequently, until potatoes and carrots are tender, drain and set aside. When fish and onion mixture is cooked add in potato mixture and stir.
2 To the mix add evaporated milk and clam water, salt and pepper to taste and reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. If chowder is too thick add ½ cup whole milk and enjoy.
I like to serve my chowder is a bread bowl just to make it extra yummy.