to 2 pounds assorted seafood, such as fish fillets, bay scallops, shrimp or clams
1/2
cup dry white wine
2
cups shredded fresh spinach leaves
1
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.
Note
This chowder is also excellent with diced cooked chicken breast.
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