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Jack's Sea Coast Chowder Recipe
|Bacon||1⁄2 Pound, diced|
|Chopped onions||4 (Peeled)|
|Celery||500 Milliliter, diced (2 Cups)|
|Carrot||500 Milliliter, diced (2 Cups)|
|Potato||4 Cup (64 tbs), diced|
|Chopped parsley||75 Milliliter (1/4 Cup)|
|Table cream||500 Milliliter (2 Cups)|
|Crumbled crackers||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3489 Calories from Fat 1262
% Daily Value*
Total Fat 147 g226.3%
Saturated Fat 80.3 g401.5%
Trans Fat 0 g
Cholesterol 390 mg
Sodium 4059.8 mg169.2%
Total Carbohydrates 482 g160.8%
Dietary Fiber 54.9 g219.8%
Sugars 64.9 g
Protein 84 g167.5%
Vitamin A 1908% Vitamin C 630.8%
Calcium 119% Iron 140.1%
*Based on a 2000 Calorie diet
Add onions, and stir fry until they turn dark yellow.
Add celery, carrot, potatoes and parsley.
Stir and let mixture heat thoroughly until vegetables begin to be clear on the edges and bacon is crisp.
Cover the mixture with water and add herbs and seasonings.
Heat slowly to a boil.
Now add the fish and seafood.
You might need a little more boiling water to keep fish barely covered.
Simmer and stir until fish is flaky.
Add the table cream and taste for seasoning.
Heat thoroughly without boiling and thicken with crumbled crackers, then add dabs of butter.