Seafood Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
5- diced golden potatoes3- diced med. onions4 oz- crayfish meat4 cups- cray fish broth from boiling the crayfish 1- 16 oz bag of frozen (raw) bay scallops1- 16 oz bag of frozen mussel meat2- 10 oz cans of bumble bee fancy whole baby clams1 lb- frozen swai fillet1/2 lb- frozen salmon2 cups- heavy whipping cream4 cups- skim milksalt and pepper to taste
Boil about 2 lbs of crayfish (in shell). Pick out the tail meat (about 4 oz) and discard the shells but save the broth.
In a large pot saute the potatoes and onions in the 1 Tbs of coconut oil until the onions become translucent. Add the broth from the crayfish and the broth in the cans of clams (set the clams aside). Let it simmer on high.
Cut the frozen swai and salmon in to bit size chunks. Add the frozen fish and the bag of scallops to the simmering pot. Next open the bag of mussels and the cans of clams. Add the clams, mussels and crayfish meat to the simmering pot. Wait of the mix to start to boil.
Once boiling add the heavy cream and skim milk and mix. Add salt and pepper to taste. The potatoes should be soft if not allow the soup to cook on a slow boil for an additional 5-10 min.s
Serving Size: makes about 25 servings of 1 cup each
Number of Servings: 25
Recipe submitted by SparkPeople user LLMILLIKEN.
In a large pot saute the potatoes and onions in the 1 Tbs of coconut oil until the onions become translucent. Add the broth from the crayfish and the broth in the cans of clams (set the clams aside). Let it simmer on high.
Cut the frozen swai and salmon in to bit size chunks. Add the frozen fish and the bag of scallops to the simmering pot. Next open the bag of mussels and the cans of clams. Add the clams, mussels and crayfish meat to the simmering pot. Wait of the mix to start to boil.
Once boiling add the heavy cream and skim milk and mix. Add salt and pepper to taste. The potatoes should be soft if not allow the soup to cook on a slow boil for an additional 5-10 min.s
Serving Size: makes about 25 servings of 1 cup each
Number of Servings: 25
Recipe submitted by SparkPeople user LLMILLIKEN.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 9.7 g
- Cholesterol: 66.4 mg
- Sodium: 363.5 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.8 g
- Protein: 14.8 g
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