Mushroom-Shrimp Chowder Recipe
Ingredients
| Fresh mushrooms | 1 Pound, trimmed | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Salt | 2 1⁄2 Teaspoon | |
| Onion | 1⁄4 Cup (4 tbs), chopped (fresh) | |
| Melted butter | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Freshly ground pepper | 1⁄8 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) | |
| Cooked shrimp | 2 Cup (32 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1558 Calories from Fat 924
% Daily Value*
Total Fat 104 g159.8%
Saturated Fat 65.1 g325.3%
Trans Fat 0 g
Cholesterol 338.3 mg112.8%
Sodium 5135 mg214%
Total Carbohydrates 79 g26.4%
Dietary Fiber 6.2 g24.9%
Sugars 45.6 g
Protein 73 g146.2%
Vitamin A 38.6% Vitamin C 21%
Calcium 75.1% Iron 23.4%
*Based on a 2000 Calorie diet
Directions
Reduce heat; cover.
Simmer 10 minutes.
Drain mushrooms; reserve liquid.
Saute onion in butter in saucepan until tender.
Add flour, remaining salt, and pepper; mix well.
Stir in reserved liquid gradually; blend until smooth.
Add milk gradually; cook, stirring constantly, until mixture comes to boil and thickens.
Remove from heat; stir in cream, shrimp, and mushrooms.
Chill thoroughly before serving.
Chef
