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East Coast Chowder - 4, 5 or 6Qt. Roaster

2 large red potatoes, cubed
1 medium onion, chopped
2 stalks celery, thinly sliced
1 tsp dill weed
1 tsp thyme
1/2 tsp lemon Pepper
2 cups half-and-half
2 Tbsp butter, melted
2 Tbsp all-purpose flour
1/2 lb shelled clams, rinsed
1/2 lb shrimp, cleaned, de-veined
1 lb sea shrimp
4 slices hot bacon, fried, crumbled
4 tsp chopped parsley

Preheat Nesco® Roaster Oven to 325ºF.

Place potatoes, onion and celery in cookwell; sprinkle on dill weed, thyme and lemon pepper. Cover and cook vegetables 30 minutes or until tender.

Meanwhile, combine half-and-half, butter and flour in medium bowl; whisk until blended. Pour over cooked, undrained vegetables. Cover and cook 15 minutes or until sauce thickens.

Gently stir vegetables and sauce; add seafood. Cover; cook 15 to 20 minutes or until seafood is heated through. Stir gently before ladling into bowls. Top each serving with hot crumbled bacon and parsley.

Serves 4 to 6

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