Puget Sound Seafood Chowder
Utilizing fresh potatoes that are grown in Washington and Oregon, this soup is delicious. Packaging provides instructions on how to prepare the chowder, giving options of stovetop, crock pot and instant pot.
Possible Cooking Variations
Cashew Milk Substitute: Using blender, add 1-1/2 cups water and 1/2 cup raw cashews, blend until creamy. Measure out 2 C.
Sour Cream: Add 1/2 C sour cream
Switch up the meat: Use ham or sausage instead of bacon. Use scallops, salmon or crab meat.
Cheesy: Top with cheddar and chives
Add some wine: Add 1/2 C white wine
Veggie Overload: Add any of your favorite vegetables such as carrots, summer squash, leeks, etc.
Utilizing fresh potatoes that are grown in Washington and Oregon, this soup is delicious. Packaging provides instructions on how to prepare the chowder, giving options of stovetop, crock pot and instant pot.
Possible Cooking Variations
Cashew Milk Substitute: Using blender, add 1-1/2 cups water and 1/2 cup raw cashews, blend until creamy. Measure out 2 C.
Sour Cream: Add 1/2 C sour cream
Switch up the meat: Use ham or sausage instead of bacon. Use scallops, salmon or crab meat.
Cheesy: Top with cheddar and chives
Add some wine: Add 1/2 C white wine
Veggie Overload: Add any of your favorite vegetables such as carrots, summer squash, leeks, etc.
Description
Utilizing fresh potatoes that are grown in Washington and Oregon, this soup is delicious. Packaging provides instructions on how to prepare the chowder, giving options of stovetop, crock pot and instant pot.
Possible Cooking Variations
Cashew Milk Substitute: Using blender, add 1-1/2 cups water and 1/2 cup raw cashews, blend until creamy. Measure out 2 C.
Sour Cream: Add 1/2 C sour cream
Switch up the meat: Use ham or sausage instead of bacon. Use scallops, salmon or crab meat.
Cheesy: Top with cheddar and chives
Add some wine: Add 1/2 C white wine
Veggie Overload: Add any of your favorite vegetables such as carrots, summer squash, leeks, etc.
