Clam Chowder “Pot Pie”
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Credit: Trevor Williams, Corporate Sous Chef, Kraft Foodservice, Northfield, Ill.
The National Culinary Review, April 2014
1 qt. clam juice
1 lb., 7 oz., Idaho potatoes, peeled, chopped
1 cup chopped yellow onion
1 cup chopped celery
8 slices Oscar Mayer (18-22 slice count) raw bacon flat pack, cooked, crumbled (reserve drippings)
¼ cup all-purpose flour
1 qt. fat-free milk
1 qt. canned clams, drained
2 cups chopped cod fillets
1 cup frozen corn, thawed
8 oz. Philadelphia Neufchâtel cheese
4 t. fresh chopped chives
2 t. chopped fresh dill
3 lbs. prepared corn muffin mix baked into 16 (5-inch) flat muffins
Method: In saucepan, combine clam juice, potatoes, onion and celery. Bring to a simmer; cook until potatoes are tender. Remove from heat; set aside. In large pot, combine ¼ cup each reserved bacon drippings and flour. Cook 5 minutes on medium-low heat, whisking constantly. Gradually add milk; bring to a simmer, whisking constantly. Stir in potato mixture; bring to a simmer. Add clams, cod, corn, cheese, chives and dill. Cook until fish is done and soup heated through, stirring frequently. Serve 1½ cups chowder in crock. Top with muffin.
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