Seafood Chowder

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Seafood Chowder calories by ingredient


Introduction

This is a twist on a classic New England clam chowder. The low fat content of this recipe is good for those with a sensitivity to large amounts of fat in traditionally used heavy cream and butter. This is a twist on a classic New England clam chowder. The low fat content of this recipe is good for those with a sensitivity to large amounts of fat in traditionally used heavy cream and butter.
Number of Servings: 12

Ingredients

    2 lbs Pollock or other white fish fillets
    12oz. Small baby whole clams, or chopped clams + juice
    8 c. Water
    3 c. Diced White Potatoes
    1 Medium onion, chopped
    1 Tbs lard/olive oil or other fat for sauteing the onions
    1 Tbs Salt
    1 Tbs Garlic Powder
    1 Tbs Dry Mustard Powder
    1/2 tsp black pepper
    1/2 tsp. Celery salt
    2.5 c fat free half & half
    1c. Corn starch

Directions

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.