Yields6 Servings
Cook Time30 minsTotal Time30 mins
FL Clam Chowder
Nutrition Facts

Serving Size 4 1/2 tbsp dry mix

Servings 6


Amount Per Serving
Calories 90
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 199mg6%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Sugars 3g
Protein 2g4%

Vitamin A 15%
Vitamin C 50%
Calcium 2%
Iron 6%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Florida Sunshine Red Pepper Corn Chowder

You Will Also Need
 4 cups Chicken or vegetable broth (32 oz.)
 1 cup water
 1 cup heavy cream (8 oz.)
 2 cups Scallops, peeled shrimp, or cooked chicken cut up (optional)
Here's What You Do
  1. In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix ingredients.
  2. Return to a simmer, cover and cook for 15 minutes.
  3. Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.
  4. Turn off heat, let stand 5 minutes and serve!

Ingredients

You Will Also Need
 4 cups Chicken or vegetable broth (32 oz.)
 1 cup water
 1 cup heavy cream (8 oz.)
 2 cups Scallops, peeled shrimp, or cooked chicken cut up (optional)

Directions

Here's What You Do
1
  1. In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in Florida Sunshine Red Pepper Corn Chowder Mix ingredients.
  2. Return to a simmer, cover and cook for 15 minutes.
  3. Add heavy cream, continue cooking on low for 10 minutes with seafood or chicken, if desired.
  4. Turn off heat, let stand 5 minutes and serve!
Florida Sunshine Red Pepper Corn Chowder

Recipe Adaptations

Vegan

So simple and with a kick of heat

You Will Also Need: 

  • 4 cups vegetable broth (32 oz.)
  • 1 cup water
  • 1 medium potato, peeled & diced into cubes.
  • 1 cup Oat milk, or other non-dairy milk. (8 oz.)
  • Note: some of our vegetarian customers like to add a can of cream style corn for extra sweetness and thickening

Here’s What You Do: 

  1. In a 3 or 4-quart pot, bring broth and water to a boil.  Reduce heat and stir in soup mix and potato.
  2. Return to a simmer, cover and cook for 20 minutes.
  3. If desire extra thickening, use hand immersion blender or mixer and puree soup 1-2 minutes.
  4. Add oat milk or non-dairy milk substitute, continue cooking, on low for 10 minutes.
  5. Optional: stir in one 10-15 oz can cream style corn.  Heat 5 minutes and serve.

**For Vegetarian version, substitute 1 cup heavy cream for the coconut milk

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

Inventive Variation

  1. For a cold variation, simmer soup according to original cooking instructions for 30 minutes.
  2. Cool completely on stovetop. Refrigerate for 2 hours or overnight. Puree soup in a food processor, food mill, or with a hand mixer.
  3. Stir in cream.
  4. Garnish with fresh snipped dill!


Clam Chowder Variation

Add 1-2 cans drained clams for the last five minutes of cooking time.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 cup diced potato and/or cauliflower with soup mix. In final 10 minutes of cooking, add 1 cup diced red pepper and/or 1 cup diced celery.
  • To boost whole grains, add ½ cup quick-cooking brown rice or ½ cup whole grain quinoa, and 1 cup water with soup mix.
  • To give a twist, prepare with 12 ounces shrimp, scallops, or cut up salmon, cod or other fish and add it during the final 10 minutes of cooking time.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!