Clam and Shrimp Chowder

40 minutes Prep: 15 minutes Cook: 25 minutes

432 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	butter
1	large	onion	chopped
2	each	celery stalks	chopped
2	each	potatoes	peeled, diced
1 1/2	teaspoons	fennel seeds
2	tablespoons	flour, all-purpose
1	teaspoon	paprika
1 3/4	cups	chicken broth
10	ounces	clams	baby, canned, drained
4	ounces	shrimp	medium, , cooked
1	each	sweet red bell pepper	seeded, diced
3/4	cup	corn	frozen, thawed
2/3	cup	cream, half and half
1	x	salt	to taste
1	x	black pepper	freshly ground, to taste
1	sprigs	dill weed, fresh	fresh

Directions

Melt butter in a saucepan.

Add onion, celery, potatoes and fennel.

Cook gently 5 minutes, stirring frequently.

Blend in flour and cook 1 minute.

Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally.

Stir in clams, shrimp, bell pepper and corn.

Simmer 5 minutes.

Stir in half-and-half, salt and pepper.

Garnish with dill sprig, if desired, and serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder.

Add 1 tablespoon chopped fresh parsley or cilantro just before serving.

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Nutrition Facts

Serving Size 443g

Amount per Serving

Calories 432 41% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 11.0g	54%
Trans Fat 0.0g
Cholesterol 137mg	46%
Sodium 395mg	16%
Total Carbohydrate 40.0g	13%
Dietary Fiber 4.0g	18%
Sugars 7.0g
Protein 26.0g	53%

Vitamin A	45%		Vitamin C	104%
Calcium	14%		Iron	90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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