to 2 pounds assorted seafood, such as fish fillets, bay scallops, shrimp or clams
cup dry white wine
cups shredded fresh spinach leaves
yellow bell pepper, seeded and diced
Freshly grated Parmesan cheese
In large stockpot, bring water to a boil. Add potatoes; cook 5 minutes. Stir in Newman's Own® Diavolo Sauce and carrots. Bring to a boil; reduce heat and simmer 5 minutes.
Cut fish fillets into bite-size pieces. Peel and devein shrimp. Add seafood and wine to soup. Cook over medium-high heat, stirring often, until fish is opaque, 3 to 4 minutes. Add spinach and pepper; cover. Remove from heat and let stand until spinach and pepper are heated through, about 2 minutes. Serve with Parmesan cheese.
This chowder is also excellent with diced cooked chicken breast.