Kaleidoscope Chowder Recipe
Kaleidoscope Chowder is a flavorful mixed seafood vegetable chowder. Prepared with assorted seafood like fish, scallops, and shrimps, the kaleidoscope chowder is filled with veggies like spinach, bell pepper, potatoes and carrots. Cooked with white wine as the soup base, this seafood vegetable chowder is best served with a dash of parmesan over it.
Ingredients
3 cups water
3 large potatoes, peeled and diced
1 (26-ounce) jar Diavolo Sauce
2 large carrots, peeled and thinly sliced
1 1/2 to 2 pounds assorted seafood, such as fish fillets, bay scallops, shrimp or clams
1/2 cup dry white wine
2 cups shredded fresh spinach leaves
1 yellow bell pepper, seeded and diced
Freshly grated Parmesan cheese
Directions
In large stockpot, bring water to a boil.
Add potatoes; cook 5 minutes.
Stir in Diavolo Sauce and carrots.
Bring to a boil; reduce heat and simmer 5 minutes.
Cut fish fillets into bite-size pieces.
Peel and devein shrimp.
Add seafood and wine to soup.
Cook over medium-high heat, stirring often, until fish is opaque, 3 to 4 minutes.
Add spinach and pepper; cover.
Remove from heat and let stand until spinach and pepper are heated through, about 2 minutes.
Add potatoes; cook 5 minutes.
Stir in Diavolo Sauce and carrots.
Bring to a boil; reduce heat and simmer 5 minutes.
Cut fish fillets into bite-size pieces.
Peel and devein shrimp.
Add seafood and wine to soup.
Cook over medium-high heat, stirring often, until fish is opaque, 3 to 4 minutes.
Add spinach and pepper; cover.
Remove from heat and let stand until spinach and pepper are heated through, about 2 minutes.
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