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Seafood Chowder Recipe
|Chopped onion||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrots||3 Cup (48 tbs)|
|Haddock fillets||1 Pound|
|Milk||2 Cup (32 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Clams||1 Can (10 oz) (Undrained)|
|Small shrimp/Lobster||1⁄4 Cup (4 tbs), cooked|
Calories 591 Calories from Fat 262
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 10.6 g52.9%
Trans Fat 0 g
Cholesterol 102.2 mg
Sodium 1313 mg54.7%
Total Carbohydrates 53 g17.5%
Dietary Fiber 4.1 g16.5%
Sugars 18.2 g
Protein 33 g65.6%
Vitamin A 334.1% Vitamin C 31.9%
Calcium 24.8% Iron 69.3%
*Based on a 2000 Calorie diet
Stir in chicken stock, celery, carrots, salt and pepper.
Bring to a boil, then simmer, uncovered, for 20 minutes.
Add fillets, cover and cook 5 minutes longer.
Stir about half of the milk into flour.
Make a smooth mixture.
Gradually stir mixture into soup, then add the remaining milk.
Just before serving add the fish.