Seafood Chowder
Nutritional Info
- Servings Per Recipe: 25
- 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
View full nutritional breakdown of Seafood Chowder calories by ingredient
Introduction
Delicious seafood chowder Delicious seafood chowderNumber of Servings: 25
Ingredients
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5- diced golden potatoes
3- diced med. onions
4 oz- crayfish meat
4 cups- cray fish broth from boiling the crayfish
1- 16 oz bag of frozen (raw) bay scallops
1- 16 oz bag of frozen mussel meat
2- 10 oz cans of bumble bee fancy whole baby clams
1 lb- frozen swai fillet
1/2 lb- frozen salmon
2 cups- heavy whipping cream
4 cups- skim milk
salt and pepper to taste
Tips
This chowder is also great with shrimp and lobster.
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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NELLJONES
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EVILCECIL
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CATHERINEWIBLE