SEA LEGS® New England Surimi Chowder

Name: SEA LEGS® New England Surimi Chowder
Prep time: 30 min
Yield: 12
Ingredients: 1 pound; 3 tablespoons butter; 2 ounces finely chopped celery; 1 large onion, finely chopped; 1 clove garlic, finely chopped; 1 teaspoon dried thyme; 3 tablespoons all-purpose flour; 6 cups clam broth; 1 cup heavy cream; 1 pound russet potatoes, diced; to taste Salt and freshly ground black pepper; garnish Croutons; garnish Finely chopped scallion tops or chives

Prep Time 30 minutes

Yield 12 servings

Ingredients

1 pound
3 tablespoons butter
2 ounces finely chopped celery
1 large onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon dried thyme
3 tablespoons all-purpose flour
6 cups clam broth
1 cup heavy cream
1 pound russet potatoes, diced
to taste Salt and freshly ground black pepper
garnish Croutons
garnish Finely chopped scallion tops or chives

Directions

1. Heat butter in large saucepan and sauté celery, onion and garlic until softened. Add thyme and flour and whisk until vegetables are well covered.
2. Whisk in broth and cream, add potatoes and bring to a boil. Simmer until potatoes are tender, 20 minutes.
3. Stir in surimi and season.
4. Serve with croutons and sprinkled with scallions or chives.