New England Chowder
Serve a scrumptious soup for the holidays when you make this New England Chowder. A surefire way to please the crowds, this New England Chowder gets its delicious flavor and texture from cream cheese and other tasty fixings!
What You Need
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1/4 cup butter, divided
2 cups oyster crackers
1 Tbsp. seafood seasoning, divided
1 cup chopped onions
2 stalks celery, chopped
3 Tbsp. dry sherry
1-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch chunks
3 cups fat-free reduced-sodium chicken broth
3 cans (6.5 oz. each) minced clams, drained
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
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Let's Make It
1
Heat oven to 350°F.
2
Melt 1 Tbsp. butter. Drizzle over crackers in medium bowl. Add 1 tsp. seafood seasoning; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 10 min. or until lightly browned.
3
Meanwhile, melt remaining butter in large saucepan. Add onions and celery; cook 5 min. or until crisp-tender, stirring frequently. Stir in sherry; cook and stir 30 sec. Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally. Remove 2 cups soup from saucepan. Blend in blender or food processor or until smooth. Return to saucepan.
4
Add clams, Worcestershire sauce and remaining seafood seasoning; stir. Simmer 10 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
5
Serve topped with seasoned oyster crackers.
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