Heat butter and oil in a large stockpot over medium heat. Add potatoes, corn, onions, tricolor peppers, and Old Bay seasoning. Cook and stir for 8 to 10 minutes or until potatoes are tender.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Even if you're not sitting on the pier, this Seaside Chowder will have you feeling the vibes of vacay, the ocean, relaxation, and coastal living.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee salted butter | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 3 medium red potatoes, cut into 1/2-inch cubes (1-1/2 c.) | ||
| 2 c. Hy-Vee frozen corn | ||
| 1 c. Hy-Vee Short Cuts tricolor peppers | ||
| 4 tsp. Old Bay seasoning | ||
| ⅓ c. Hy-Vee all-purpose flour | ||
| 4 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 c. Hy-Vee whole milk | ||
| 2 (6-oz.) pkg. lump crabmeat | ||
| ½ lbs. catfish, and/or tilapia fillets, cut into bite-size pieces | ||
| Fish-shape crackers, Cheddar or Parmesan flavored, for serving |
Things To Grab
- Large stockpot
Directions
Sprinkle flour over vegetable mixture and stir to coat. Stir in chicken broth and milk. Bring to boiling. Add crabmeat and fish pieces. Simmer for 5 minutes or until fish flakes easily with a fork (145 degrees). Serve chowder topped with crackers, if desired.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 60mg
- Sodium: 840mg
- Total Carbohydrates: 35g
- Protein: 21g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 10%
0%
Potassium 15%