Seafood Chowder
- Number of Servings: 10
Ingredients
3 tbsp Butter, salted 1 cup, diced Celery, raw 1 cup, chopped Onions, raw 6 serving Smithfield Bacon, Thick Cut (1 Slice) 0.19 cup Flour - Gold medal all purpose flour 13 oz Chopped Clams in clam juice - Snow's (by JBOZEMAN1) 16 fl oz Half and Half Cream 12 oz Shrimp, cooked 12 oz Scallops, raw 3 serving Potato, Yukon Gold - 1 potato, 5.2 oz (by PIPPAGREY) 2 bottles of 8 ounce clam juice1/2 tsp. Paprika1/4 tsp. White pepper1/4 tsp. Cayenne pepper
Peel and dice potatoes. Cover with plastic wrap and microwave for 3 minutes. Stir and microwave for 3 more minutes. Take off plastic wrap.
In a large pan over medium-high heat, melt the butter until foamy. Add the celery, onion and bacon until the onion is translucent, about 5 minutes.
Stir in the flour, stirring constantly for 2-3 minutes. Add the clam juice in 3 parts, stirring well after each addition. Bring to a boil.
Reduce the heat to a simmer, add the remaining ingredients, and stir well. Cook uncovered for an additional 10 -15 minutes.
Serving Size: 10 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user GRUMPER.
In a large pan over medium-high heat, melt the butter until foamy. Add the celery, onion and bacon until the onion is translucent, about 5 minutes.
Stir in the flour, stirring constantly for 2-3 minutes. Add the clam juice in 3 parts, stirring well after each addition. Bring to a boil.
Reduce the heat to a simmer, add the remaining ingredients, and stir well. Cook uncovered for an additional 10 -15 minutes.
Serving Size: 10 ounces
Number of Servings: 10
Recipe submitted by SparkPeople user GRUMPER.
Nutritional Info Amount Per Serving
- Calories: 254.8
- Total Fat: 12.6 g
- Cholesterol: 115.1 mg
- Sodium: 525.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.5 g
- Protein: 20.2 g
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