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Ann's Seafood Chowder

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Submitted by chefbalmain

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or margarine
½ 0.5
EACH EACH ONIONS
diced
1 1
EACH EACH CELERY STALKS
diced
1 453.6
POUND G SEALEGS
chopped *
1 237
CUP ML POTATOES
cooked, diced
1 1
EACH EACH TOMATOES
large, diced
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3 7.1E+2
CUPS ML MILK
1 237
CUP ML WATER

Directions

Melt butter in heavy saucepan over medium-low heat.

Add onions and sauté until clear, add celery and cook gently for about 5 mins.

Add flour, milk and water, stirring well to avoid lumps.

Add remaining ingredients and season to taste.

Heat until heated through, but do not boil.

Serve with baking powder biscuits.

Sealegs are a blend of pollock and crab meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 184 46% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 129mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 16% Vitamin C 12%
Calcium 23% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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