All Recipes

Cheddar Seafood Chowder

50 Mins
Hoagie Rolls
Made With
Hoagie Rolls


3 Martin’s Hoagie Rolls

6 Bacon Strips, chopped

2 Celery Ribs, finely chopped

1/2 Cup Sweet Orange Pepper, chopped

1 Small Onion, finely chopped

2 Garlic Cloves, minced

1/4 Cup All-Purpose Flour

2 ½ Cups Chicken Broth

2 Cups 2% Milk

2 Medium Red Potatoes, cubed

1 Teaspoon Seafood Seasoning

1/4 Teaspoon Salt

1/2 Pound Uncooked Medium Shrimp, peeled and deveined

1/2 Pound Bay Scallops

1-1/2 Cups Shredded Cheddar Cheese

Serves: 6


Step 1

In large saucepan, cook bacon over medium heat until crisp. Remove and set on paper towels. Drain fat, reserving 2 tablespoons drippings.

Step 2

In bacon drippings, sauté the celery, orange pepper, and onion until crisp-tender. Add garlic; cook 1 minute longer.

Step 3

Stir in flour until blended.

Step 4

Gradually add broth and milk. Bring to boil; cook and stir for 1 minute or until thickened.

Step 5

Add potatoes, seafood seasoning, and salt. Stir and return to a boil.

Step 6

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Step 7

Add shrimp and scallops. Cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted.

Step 8

Garnish each serving with crumbled bacon. Serve with halved and toasted Martin’s Hoagie Rolls on the side.

Step 9

Serve alone or with a side Caesar Salad.

Recipe adapted from: