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Louis S Seafood Chowder Recipe
|Green beans||1⁄3 Cup (5.33 tbs)|
|Tomato soup||1⁄2 Can (5 oz)|
|Water||3 Cup (48 tbs)|
|Celery||1 Cup (16 tbs), chopped|
|Carrots||1 Cup (16 tbs), grated|
|Mushrooms||1 Cup (16 tbs), sliced|
|Cabbage||1⁄2 Cup (8 tbs), shredded|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Corn||1⁄4 Cup (4 tbs)|
|Peas||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Dried basil||1⁄2 Teaspoon|
|Parsley flakes||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Sole||1⁄2 Pound, cut into pieces|
|Crab meat||4 Ounce, cut into bite size pieces|
Serving size: Complete recipe
Calories 838 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 284.1 mg
Sodium 4990.4 mg207.9%
Total Carbohydrates 90 g30.1%
Dietary Fiber 21.7 g86.8%
Sugars 32.8 g
Protein 102 g204.1%
Vitamin A 541.1% Vitamin C 183.2%
Calcium 44.4% Iron 68.6%
*Based on a 2000 Calorie diet
Clean and snap beans.
Combine tomato soup, water and all vegetables in large saucepan.
Add salt, basil, parsley flakes, sweet marjoram and red pepper.
Cover tightly and cook over low heat until tomatoes are soft.
Add sole, shrimp and crab.
Cook until sole is firm but not broken.