Olive Garden Seafood Pasta Chowder
A hearty and creamy seafood chowder is just the ticket for a cold mid-winter meal. Serve this soup with oyster crackers.
INGREDIENTS | SERVES 6–8
- 6 ounces small shells or bowtie pasta
- 3 ounces crab meat
- 6 tablespoons butter
- ½ pound sliced fresh mushrooms
- 2 (1-ounce) packages Newburg sauce
- 3 cups milk
- 1½ cups water
- ¼ cup dry white wine
- ¼ cup sliced green onions
Cook the pasta according to the package directions.
Sort the crab meat to remove any shell pieces.
Melt the butter in a 3-quart sauce pan. Add the mushrooms and sauté for 3 minutes.
Add the Newburg sauce and stir well.
Add the milk, water, and wine and stir well until the mixture comes to a boil. Reduce heat and simmer 5–8 minutes, stirring constantly.
Add the green onions, pasta, and crab. Stir to combine and heat another 5–10 minutes.