Seafood Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 lbs Pollock or other white fish fillets12oz. Small baby whole clams, or chopped clams + juice8 c. Water3 c. Diced White Potatoes1 Medium onion, chopped1 Tbs lard/olive oil or other fat for sauteing the onions1 Tbs Salt1 Tbs Garlic Powder1 Tbs Dry Mustard Powder1/2 tsp black pepper1/2 tsp. Celery salt2.5 c fat free half & half1c. Corn starch
In a large 8 quart sauce pan or stock pot, combine fish fillets and water. Simmer on Medium heat until fish flakes apart with a fork. While fish is simmering, saute the onions in the bacon fat, and add to pot. When fish is done, flake apart with fork. Add potatoes, clams and any other seafood desired, salt, pepper, mustard powder, garlic powder and celery salt. Allow to simmer on medium heat for 30 minutes or until potatoes are fork tender. Add in half & half, and bring to a rolling boil. Mix corn starch with COLD water, to make a white wash, and once the chowder is boiling, add mixture and stir in thoroughly to thicken. Turn off heat, and allow to stand for 15 minutes before serving.
Serving Size: Makes 12 2 cup servings. Recipe can easily be halved or frozen.
Number of Servings: 12
Recipe submitted by SparkPeople user MERIHSAAN.
Serving Size: Makes 12 2 cup servings. Recipe can easily be halved or frozen.
Number of Servings: 12
Recipe submitted by SparkPeople user MERIHSAAN.
Nutritional Info Amount Per Serving
- Calories: 216.5
- Total Fat: 3.0 g
- Cholesterol: 82.4 mg
- Sodium: 812.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.1 g
- Protein: 23.4 g
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