Conny's Seafood Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.6
- Total Fat: 7.8 g
- Cholesterol: 152.5 mg
- Sodium: 814.5 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.5 g
- Protein: 36.6 g
View full nutritional breakdown of Conny's Seafood Chowder calories by ingredient
Introduction
My hubby loves New England Clams Chowder and recently talked that he'd like to eat again some seafood chowder as we ate it on one of our last romantic trips ... so I did some experiments in my kitchen to create a fish chowder. Light soul food that made us both happy. My hubby loves New England Clams Chowder and recently talked that he'd like to eat again some seafood chowder as we ate it on one of our last romantic trips ... so I did some experiments in my kitchen to create a fish chowder. Light soul food that made us both happy.Number of Servings: 6
Ingredients
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Shrimp, cooked, 10 oz
Whole Milk / Vitamin D, 3 cup
Water, tap, 3 cup (8 fl oz)
*Potato, raw, 1 large (3" to 4-1/4" dia.)
Carrots, cooked, 0.5 cup slices
Mushrooms, cooked, 0.5 cup pieces
Cod (fish), 1 fillet
Haddock (fish), 1 fillet
Sea Bass (fish), 1 fillet
Chicken Broth or Bouillon, 1 cup (8 fl oz)
Thyme, ground, 1 tbsp
Bacon Bits, 8 tbsp
Wheat flour 0.125 cup
Tips
If you want, this chowder also goes well with adding celery or corn.
Directions
1) Fry bacon until crispy, take it out and let it rest on a kitchen paper to reduce the fat
2) Add to the bacon fat in the pan: onions, mushrooms and potatoes that are cut into little cubes. Fry until the get some color
3) Add flour and stir for 2-3 min.
4) Add Milk and let it cook for about 5 min. (stir until smooth)
5) Add Water and broth and let it cook for about 10 min. Also add thyme, pepper and salt.
6) Add Shrimp and fish,that got cut in about 2x2 in pieces, as well as the carrots (cubes) and let it all cook on low for about 20 min.
7) Add more spices as needed.
8) Serve chowder with crumbled bacon on top and crackers on the side.
Serving Size: 6 servings (bowls: about 1.5 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user CONNYNUS.
2) Add to the bacon fat in the pan: onions, mushrooms and potatoes that are cut into little cubes. Fry until the get some color
3) Add flour and stir for 2-3 min.
4) Add Milk and let it cook for about 5 min. (stir until smooth)
5) Add Water and broth and let it cook for about 10 min. Also add thyme, pepper and salt.
6) Add Shrimp and fish,that got cut in about 2x2 in pieces, as well as the carrots (cubes) and let it all cook on low for about 20 min.
7) Add more spices as needed.
8) Serve chowder with crumbled bacon on top and crackers on the side.
Serving Size: 6 servings (bowls: about 1.5 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user CONNYNUS.