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Seafood Chili

Source of Recipe

Crischewy


List of Ingredients

1 cup n-s chicken broth
1/2 c white wine
1 lb. scallops
1 lb. shrimp
1 can/container chopped clams in low sodium juice
2 lbs. plum tomatoes
3 8 oz. cans n-s tomato sauce
1 large onion
1 whole garlic (although I don't use it since I'm allergic)
1 pkg. mushrooms
1 green pepper
Black pepper (to taste)
Red Pepper (to taste)
N-S Chili Powder (to taste)


Recipe

I add the n-s chicken broth and white wine to a large sauce pan. I chop up the tomatoes into bite size pieces and add to the pan and put the oven on low and put a cover on the pan. I peel and slice the onion (and you would do the same for the garlic) and add it to the pan. I add the pepper and chili powder.

Before adding the other veggies, I mush the tomatoes a bit.

While that is simmering, I wash and cut up the pepper and mushrooms and add it to the pan as well. Add in one 8 oz. can of the n-s tomato sauce. Add the chopped clams and clam juice. Reduce the temperature to simmer.

While that is simmering, wash the fresh shrimp and scallops (to reduce some of the sodium). Chop the scallops and shrimp into bite size pieces and add to the pan. Add in additional pepper and chili powder to taste. Add the last 2 8 oz. cans of n-s tomato sauce (It is important to wait until the end to add the last 2 cans so the soup stays thick.) You can add more or less cans to achieve the consistency you are looking for. After adding the seafood, simmer for approximately 15 minutes. Total cooking time from start to finish is about 45 minutes.

It makes anywhere from 15-20 servings. I usually weigh my shrimp and scallops to see how many ounces there are and the clams have the ounces listed on the container. It reheats well- from the refrigerator or freezer.

Since you do many of the steps while the soup is simmering, it only takes about 30 minutes to make, although it sounds like it would take a lot longer.

You can add additional seafood, fish or chicken or add additional veggies.