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New England Chowder

Name: New England Chowder
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 servings, 1/8 recipe each
Ingredients: 1/4 cup butter, divided; 2 cups mini crackers; 1 Tbsp. seafood seasoning, divided; 1 cup chopped onions; 2 stalks celery, chopped; 3 Tbsp. dry sherry; 1-1/2 lb. (675 g) red potatoes (about 5), peeled, cut into 1/2-inch chunks; 3 cups 25%-less-sodium chicken broth; 5 cans (85 g each) chopped clams, drained; 2 Tbsp. Lea & Perrins Worcestershire Sauce; 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed

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1 Hr 10 Min

Prep : 1 Hr Cook: 10 Min

Serve a scrumptious soup for the holidays when you make this New England Chowder. A surefire way to please the crowds, this New England Chowder gets its delicious flavour and texture from cream cheese and other tasty fixings!

What do I need ?

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1/4 cup butter, divided

2 cups mini crackers

1 Tbsp. seafood seasoning, divided

1 cup chopped onions

2 stalks celery, chopped

3 Tbsp. dry sherry

1-1/2 lb. (675 g) red potatoes (about 5), peeled, cut into 1/2-inch chunks

3 cups 25%-less-sodium chicken broth

5 cans (85 g each) chopped clams, drained

2 Tbsp. Lea & Perrins Worcestershire Sauce

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Melt 1 Tbsp. butter. Drizzle over crackers in medium bowl. Add 1 tsp. seafood seasoning; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 10 min. or until lightly browned. Cool.

Step 3

Meanwhile, melt remaining butter in large saucepan. Add onions and celery; cook 5 min. or until softened, stirring frequently. Stir in sherry; cook and stir 30 sec. Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally. Remove 2 cups soup from saucepan. Blend in blender or food processor or until smooth. Return to saucepan.

Step 4

Add clams, Worcestershire sauce and remaining seafood seasoning; stir. Simmer 10 min., stirring occasionally. Add cream cheese spread; cook and stir 2 to 3 min. or until melted.

Step 5

Serve topped with seasoned crackers.

Kraft Kitchen Tips!

Special Extra

Sprinkle with chopped fresh parsley before serving.

Substitute

Substitute 1 Tbsp. HEINZ Balsamic Vinegar for the sherry.

Keeping it Safe

Be sure to vent the blender while blending any hot food, such as this soup.

Note

If any seasoned oyster crackers remain after serving this delicious soup, they can be enjoyed as a simple snack. Store them in tightly covered container at room temperature up to 1 week before serving.

Nutrition

Calories

380

Calories From Fat

% Daily Value

Fat 14 g

Saturated fat 8 g

40 %

Cholesterol 85 mg

Sodium 810 mg

35 %

Carbohydrate 42 g

Fibre 2 g

Sugars 5 g

Protein 18 g

Vitamin A

10 %

Vitamin C

15 %

Calcium

6 %

Iron

35 %

Servings

8 servings, 1/8 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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