Cheddar Seafood Chowder
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
In large saucepan, cook bacon over medium heat until crisp. Remove and set on paper towels. Drain fat, reserving 2 tablespoons drippings.
In bacon drippings, sauté the celery, orange pepper, and onion until crisp-tender. Add garlic; cook 1 minute longer.
Stir in flour until blended.
Gradually add broth and milk. Bring to boil; cook and stir for 1 minute or until thickened.
Add potatoes, seafood seasoning, and salt. Stir and return to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
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.
Garnish each serving with crumbled bacon. Serve with halved and toasted Martin’s Hoagie Rolls on the side.
Serve alone or with a side Caesar Salad.
Recipe adapted from: www.tasteofhome.com.