Recipe: New England Seafood Chowder and Potato Chowder from Whole Foods Market

The two recipes below are from The Whole Foods Markets website, one of my favorite websites, next to Recipelink, of course. http://www.wholefoods.com/
Unfortunatley, no clam chowder but here are two other chowder from Whole Foods you may be able to work with to get something close to the clam chowder.

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NEW ENGLAND SEAFOOD CHOWDER
Gluten-Free, Wheat-Free
Servings: 4

Cape Cod natives certainly know their chowder. This recipe, hailing from a Cape Cod family, is one of the best, most delicious we've discovered. Simple and satisfying, it's a wonderful antidote for a cold, autumn evening. Though far from a New England tradition, we like to serve our chowder with buttered cornbread and steamed green vegetables for a welcoming, nutritionally balanced meal.

3 strips nitrite-free bacon, diced
1 large yellow onion, diced
1/2 cup diced celery
3 medium-sized russet potatoes, peeled & diced
2 cups fish stock or clam stock
1/2 cup whole milk
1/2 cup half and half
1 lb boneless white fish fillet, diced
1/2 lb clam meat, chopped
1/2 to 1 tsp dried dill weed
1/4 tsp fresh ground black pepper, or to taste
salt to taste, optional
1 TBSP minced chives for garnish
oyster crackers for garnish (optional and contain gluten)

Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with slotted spoon and set aside. Saut onion and celery in the bacon fat in the same pot until onion is translucent.

Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown.

Add stock, bring to a boil, then reduce heat and simmer until potatoes are fork tender about 10 minutes.

Add milk and half and half, fish, clam meat, dill and pepper. Simmer over low heat about 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Adjust seasonings to taste adding salt if desired.

Transfer chowder to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Nutrition Info
Per Serving (10 oz-wt.): 290 calories (90 from fat), 10g total fat, 3g saturated fat, less than 1g dietary fiber, 29g protein, 17g carbohydrate, 85mg cholesterol, 390mg sodium

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POTATO CHOWDER

4 cups potatoes, peeled and diced
1/2 cup onion, finely chopped
1 cup carrot, grated
1 tsp salt (optional)
1/3 teaspoon pepper
1 TB dried parsley flakes
4 tsp chicken bouillon
6 cups skim milk
1/2 cup all-purpose flour
paprika, for garnish

In large Dutch oven, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies. Cook until veggies are tender, about 15-20 minutes. Do not drain.

Measure 1 1/2 cups milk and add flour to milk, stirring with wire whisk. Stir until blended. Simmer for 15 minutes on low heat and thicken. Garnish with paprika.

Nutrition Info
Per Serving (10 oz.): 160 calories (5 calories from fat), 0.5g total fat, 0g saturated fat, 3g dietary fiber, 9g protein, 31g carbohydrate, 5mg cholesterol, 580mg sodium