Ingredients: Dehydrated vegetables (garlic, onion, chives, red bell pepper, green bell pepper, leek tomato, carrot), sea salt. Gluten Free. No MSG.
Directions for Sensational PEI Clam Chowder! Serves 4-6
2 tbsp (30ml) butter; 4 medium potatoes, finely diced; 1/4 Vidalia (or other sweet onion) or 1/2 yellow onion, finely diced; 2 carrots, grated (optional); 2 5oz (142g) cans clams; 2 cups (500ml) milk; 2 cups (500ml) 10% blend cream; 1-11/2 tbsp (15ml-22.5ml) PEI Chowder Seasoning (or to taste)
Saute onion in butter in a heavy pot, about 5 minutes. Add juice from cans of clams, grated carrot and diced potatoes. Cover and simmer at lowest temperature possible for about 30 minutes or until potatoes are soft. This slow method of cooking the potatoes will release the starch which will act as a thickener. Stir occasionally to prevent sticking. Coarsely mash potatoes. Add clams and PEI Chowder Seasoning. When clams are cooked (3-4 minutes), stir in milk and cream. Increase heat carefully until mixture becomes pipping hot (scalding). Do not boil! Serve chowder in bowls and top with a pat of butter if desired. Bon appetit!
Seafood chowder: Along with clams, add raw scallops (halved or quartered), crab and/or white fish. Add cooked shrimp or salmon just before increasing the heat at the end. Any combination of these will make a delicious seafood chowder.
Corn Chowder: Use the liquid from a 12oz (341ml) can of corn niblets plus one cup water to cook the potatoes. Add milk and cream then stir in the corn niblets and PEI Chowder Seasoning. Heat until piping hot and serve.