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Clam Shrimp Chowder

 

13

Yield

4

servings

Prep

10

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
1 can clams
*
4 ounces shrimp
cooked
1 each sweet red bell peppers
seeded, diced
¾ cup corn
cup light cream (half&half)

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 35847% of calories from fat
 % Daily Value *
Total Fat 19g 28%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 339mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 18%
Sugars g
Protein 27g
Vitamin A 38% Vitamin C 85%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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