Simply Special Seafood Chowder

January 27, 2014

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.

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

Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, onion and thyme and cook until they're tender. Stir the 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 black pepper.

Nutritions

Calories
258

Sodium
1017mg
42% DV

Fat
18g
28% DV

Protein
18g
36% DV

Carbs
23g
8% DV

Fiber
12g
51% DV