White Bean Seafood Chowder
If you love seafood chowder, this recipe’s your ticket! Packed with seafood and enriched with white beans, you’ll have a recipe that is perfect for your East Coast-inspired kitchen party! A new recipe from Alberta Pulses from Coast to Coast!
- Serving Size 1 cup (250 mL)
- Calories 279
- Fat 13 g
- Saturated Fat 8 g
- Cholesterol 59 mg
- Carbohydrate 26 g
- Fibre 5 g
- Sugars 3 g
- Protein 14 g
- Sodium 330 mg
- Potassium 800 mg
- Folate 75 mcg
- Iron 3 mg
- 2 cups (500 mL) cooked great northern beans, or 1 can (19 oz/540 mL) can white beans, drained & rinsed (see tips)
- 1 Tbsp (15 mL) unsalted butter
- 1 1/2 cup (375 mL) finely diced white onion
- 1 cup (250 mL) finely diced celery
- 1/4 cup (60 mL) white wine
- 2 cups (500 mL) low sodium chicken or vegetable stock
- 1 cup (250 mL) 35% cream (see tips)
- 2 cans (10 oz/142 g) chopped clams in juice
- 3 bay leaves
- pinch of cayenne pepper
- 1 lb (454 g) potatoes, peeled and cut into 1/2" cubes
- 1/2 lb (227 g) cleaned raw seafood (shrimp, scallops, etc.)
- salt & ground black pepper to taste
- 2-3 tsp (10-15 mL) fresh lemon juice
Place cooked beans in a food processor with 1/4 cup (60 mL) warm water. Process until smooth and set aside.
In a large stock pot, heat butter until melted and add onions and celery. Cook until tender, approximately 5 minutes, stirring occasionally.
Deglaze stock pot with white wine and cook for another 2-3 minutes.
Stir in stock, cream, prepared bean puree and juice from clams (reserving the clam meat), bay leaves, cayenne and potatoes. Stir well.
Bring to a simmer and cook uncovered until potatoes are tender, but not falling apart, approximately 20 minutes, stirring occasionally.
Stir in the reserved clams and raw seafood and continue to simmer until the seafood is fully cooked, approximately 3-5 minutes.
Remove bay leaves.
Season to taste with salt and pepper, squeeze in fresh lemon juice and enjoy with a sliced warm baguette.
- Canned white beans include cannellini or white kidney beans for this recipe.
- If cooking beans from dry for this recipe, be sure to cook them until they are very tender. This will create a creamier chowder.
- Looking to reduce fat content in this dish? 2% milk can be substituted for 35% cream. The texture will change slightly.
- The white wine can be substituted with dealcoholized white wine or apple juice.
- See “Preparing” on our website for information on cooking white beans from dry.