Simply Special Seafood Chowder

Campbell's Simply Special Seafood Chowder Recipe

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.

At a glance

Prep

10 min.

Total

30 min.

Serves

6

Servings: 2 cups each

Cook: 20 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon olive oil or vegetable oil
1 medium fennel bulb, trimmed, halved and thinly sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried thyme, crushed
1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 package (about 10 ounces) frozen baby carrots, thawed (about 1 1/2 cups)
1/2 pound fresh or thawed frozen firm white fish fillet (cod, haddock or halibut), cut into 2-inch pieces
1/2 pound fresh large shrimp, shelled and deveined
3/4 pound mussel (about 12), well scrubbed and beards removed

How to Make It

  • 1

    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.

  • 2

    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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27069

Your Recently Viewed Recipes