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Seafood Chowder

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Submitted by otterandy

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
minced
1 15
TABLESPOON ML BUTTER
1 ½ 7.5
TEASPOONS ML THYME *
1 ¼ 6.3
TEASPOONS ML CELERY SALT
2 473
9 260.1
OUNCES ML/G HADDOCK
filets
6 173.4
OUNCES ML/G SCALLOPS
chopped
3 86.7
OUNCES ML/G LOBSTER MEAT
cooked and chopped *
¾ 177
CUP ML SOUR CREAM
3 3
EACH EACH POTATOES
peeled, cooked and diced
1 ¼ 296
CUPS ML MILK
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 1
X X PAPRIKA
for garnish *

Directions

Cook the onion in the butter until transparent.

Add the thyme and celery salt.

Remove from heat. In a saucepan, pour the whipping cream over the fish fillets.

Cover, bring to a boil and simmer slowly for 10 minutes or until the fish flakes easily.

Remove the fish with a slotted spoon, then break into small pieces and remove any bones.

Add the onion mixture and the scallops to the poaching liquid.

Bring to barely a boil, then simmer for about 1 minute or until the scallops are opaque.

If the chowder is not to be eaten immediately, refrigerate everything at this stage.

Just before serving, add the fish, lobster, sour cream, potatoes and milk.

Heat through, but do not allow to boil.

Season with salt and pepper.

Ladle into soup bowls.

Sprinkle with paprika.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 503g (17.7 oz)
Amount per Serving
Calories 786 67% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 36g 180%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 1607mg 67%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 61g
Vitamin A 47% Vitamin C 21%
Calcium 30% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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