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Clam & Shrimp Chowder

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup butter
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1 large onions
chopped
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2 each celery stalks
chopped
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2 each potatoes
peeled, diced
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1 ½ teaspoons fennel seeds
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2 tablespoons all-purpose flour
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1 teaspoon paprika
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1 ¾ cups chicken broth
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10 ounces clams
baby, canned, drained
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4 ounces shrimp
medium, , cooked
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1 each sweet red bell peppers
seeded, diced
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¾ cup corn
frozen, thawed
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cup light cream (half&half)
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1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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1 sprigs dill weed, fresh
fresh
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Ingredients

Amount Measure Ingredient Features
59 ml butter
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1 large onions
chopped
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2 each celery stalks
chopped
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2 each potatoes
peeled, diced
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7.5 ml fennel seeds
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3E+1 ml all-purpose flour
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5 ml paprika
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414 ml chicken broth
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289 ml/g clams
baby, canned, drained
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115.6 ml/g shrimp
medium, , cooked
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1 each sweet red bell peppers
seeded, diced
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177 ml corn
frozen, thawed
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158 ml light cream (half&half)
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1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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1 sprigs dill weed, fresh
fresh
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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 Arrow up button

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 43241% 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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