This seafood chowder, from Jill Carr of the MarineFisheries Habitat Project, is a favorite with friends and family. It is a required course at all gatherings, especially the holidays! Any preferred seafood can be used and adventurous eating is encouraged.

Ingredients: 

1 ½ cups milk

1 (8 ounce) container fat free cream cheese

4 cloves garlic, minced

1 (26 ounce) can fat free condensed cream of mushroom soup

1 cup chopped green onions

1 cup sliced carrots

1 (15.25 ounce) can whole kernel corn, undrained

2 cups chopped potatoes

1 tablespoon dried parsley

½ teaspoon ground black pepper

½ teaspoon ground cayenne pepper

1 (6.5 ounce) can chopped clams, drained

2 pounds of miscellaneous seafood, cut into small bites, Jill’s suggested mix is:

½ pound shrimp

½ pound scallops

½ pound haddock or cod

½ pound calamari tubes

Directions:

Place ½ cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended.

Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Add more milk, if necessary, to reach desired thickness. Simmer 25 minutes (do not boil).

Mix in shrimp, scallops, fish, calamari, and clams (or whatever seafood you are using), and continue cooking 10 minutes, or until seafood is opaque.

Enjoy!

Elaine Brewer

Written By:

EEA Secretary Rick Sullivan
EEA Secretary

Secretary Sullivan oversees one of the most significant clean and alternative energy agendas of any state in America. His assignments include implementation of the Governor's solar, wind, and biofuel initiatives and enforcement of the state's environmental laws and regulations. Under Sullivan’s leadership, the clean energy sector in Massachusetts has defied national employment trends. In the last year alone, the industry has seen 11.8 percent job growth.

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