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Fisherman Chowder

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Recipe

 

Yield

3 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ pound bacon
cut into small pieces
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1 teaspoon paprika
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½ cup onions
chopped
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1 cup potatoes
raw, diced
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1 can clams
chopped, with liquid
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¼ cup white wine
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1 cup imitation crab
*
1 cup shrimp
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1 c Scallops halved scallops
halved, quartered
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1 teaspoon salt
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½ teaspoon black pepper
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1 each bay leaves
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½ teaspoon thyme
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2 ½ cups milk, skim
½ cup mashed potatoes
instant
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Ingredients

Amount Measure Ingredient Features
113.4 g bacon
cut into small pieces
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5 ml paprika
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118 ml onions
chopped
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237 ml potatoes
raw, diced
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1 can clams
chopped, with liquid
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59 ml white wine
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237 ml imitation crab
*
237 ml shrimp
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scallops
halved, quartered
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5 ml salt
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2.5 ml black pepper
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1 each bay leaves
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2.5 ml thyme
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591 ml milk, skim
118 ml mashed potatoes
instant
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Directions

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.

Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.

Season with salt and pepper, bay leaf and thyme.

Stir in the milk and heat over low flame, stirring constantly.

Do not allow mixture to boil.

When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.

Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 26346% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1410mg 59%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 34g
Vitamin A 6% Vitamin C 11%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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