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Clam and Shrimp Chowder

 

39

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

¼ cup butter
1 large onions
chopped
2 each celery stalks
chopped
2 each potatoes
peeled, diced
1 ½ teaspoons fennel seeds
2 tablespoons all-purpose flour
1 teaspoon paprika
1 ¾ cups chicken broth
10 ounces clams
baby, canned, drained
4 ounces shrimp
medium, , cooked
1 each sweet red bell peppers
seeded, diced
¾ cup corn
frozen, thawed
cup light cream (half&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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 43241% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 395mg 16%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 53g
Vitamin A 45% Vitamin C 104%
Calcium 14% Iron 90%
* based on a 2,000 calorie diet How is this calculated?

 

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