Perfect for a chilly day, this hearty and delicious seafood chowder is made with fresh shrimp, mussels and white fish in a seasoned vegetable broth. Plus, it goes from fridge to table in just 30 minutes.
cost per recipe: $12.22
The price is determined by the national average.
tablespoon olive oilor vegetable oil
medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)
medium onion, chopped (about 1/2 cup)
teaspoon dried thyme, crushed
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)
pound fresh or thawed frozen firm white fish fillet(cod, haddock or halibut), cut into 2-inch pieces
pound fresh large shrimp, shelled and deveined
pound mussel(about 12), well scrubbed and beards removed
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion and thyme and cook until tender. Stir 5 cups water, broth, soup and carrots in the saucepot and heat to a boil.
Add the fish. Cover and cook over medium heat for 2 minutes. Discard any open or cracked mussels. Add the shrimp and mussels. Cover and simmer for 3 minutes or until the fish flakes easily with a fork, the shrimp are pink and the mussels open. Discard any mussels that do not open. Sprinkle with freshly ground black pepper.