Go to
Search by
More
My recipe box
Favourites
News
References
Guides
Search
by Ingredient
  1. Home
  2. Recipes
  3. Soups
  4. Shrimp
  5. Chowder

Lobster-Shrimp Chowder

StarStarStarHalf starEmpty star

Submitted by fancy31

Ingredients

¼ 59
CUP ML CELERY
chopped
2 3E+1
TABLESPOONS ML ONIONS
finely chopped
2 3E+1
TABLESPOONS ML BUTTER
1 1
CAN CAN SOUP, CREAM OF SHRIMP
condensed, undiluted *
1 1
CAN CAN CREAM OF MUSHROOM SOUP
undiluted
1 1
SOUP CAN SOUP CAN MILK *
1 237
CUP ML LIGHT CREAM (HALF&HALF)
5 144.5
OUNCES ML/G LOBSTERS
canned
¼ 59
CUP ML SHERRY
dry *
1 15
TABLESPOON ML PARSLEY LEAVES
snipped

Directions

Cook celery and onion in butter until tender.

Add soups, milk, and cream.

Stir in lobster, sherry, and parsley.

Heat until very hot. Do not boil.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 109 71% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 324mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 5% • Vitamin C 2%
Calcium 5% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe