Satisfy your craving for seafood with less fat and fewer calories when you follow this “lite” recipe for chowder.
Photo by Gina Moore
SERVES 6–8
This light version substitutes celery root and parsnips for the potatoes and carrots, and leaves out the heavy cream.
2 ounces olive oil
4 slices bacon, cut into ¼-inch pieces
1 small onion, chopped
½ cup flour
1½ quarts clam juice
2 medium celery roots, peeled and diced
2 medium parsnips, peeled and diced
½ pound shrimp
½ pound bay scallops, halved
1 10-ounce can clams, drained
½ pound white fish, cut into chunks
½ cup white wine
1 teaspoon seafood spice blend
Parsley for garnish
In a large stockpot, saucepan or Dutch oven, heat olive oil. Saute the bacon pieces until crispy. Remove to a paper towel-lined platter. Add the onions and saute until translucent. Whisk in flour to make the roux. Cook over medium heat for 4–5 minutes. Do not allow to brown. Gradually whisk in the clam juice, blending until smooth and thickened. Heat to a boil. Reduce to a simmer. Add the diced celery root and parsnips and simmer gently.
When celery root and parsnips are three-fourths cooked, about 5–6 minutes, add the shrimp, scallops, clams, fish and bacon and cook another 10 minutes. Add wine and seafood spice blend; stir and keep warm until ready to serve. To serve, ladle into individual bowls and garnish with parsley.
If made ahead, cool then refrigerate. When ready to serve, warm on low heat, adding additional clam juice if needed for desired consistency.
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