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Seafood Corn Chowder Recipe
|Bacon slices||3 , chopped|
|Canned minced clams||7 1⁄2 Ounce (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bottled hot pepper sauce||1 Dash|
|Canned cream style corn||17 Ounce (1 Can)|
|Canned whole white potatoes||16 Ounce, drained and diced (1 Can)|
|Canned shrimp||4 1⁄2 Ounce, drained (1 Can)|
|Snipped parsley||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Tablespoon|
Serving size: Complete recipe
Calories 1437 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 181.5 mg
Sodium 2857.6 mg119.1%
Total Carbohydrates 210 g70%
Dietary Fiber 19.4 g77.5%
Sugars 37.1 g
Protein 113 g225.5%
Vitamin A 90.3% Vitamin C 230.4%
Calcium 68% Iron 391.8%
*Based on a 2000 Calorie diet
Micro-cook till crisp, about 3 minutes.
Remove bacon; drain.
Reserve 1 tablespoon drippings in casserole.
Drain clams; reserve liquid.
To reserved bacon drippings stir in reserved clam liquid, onion, hot pepper sauce, and 1/2 teaspoon salt.
Cook, covered, till onion is tender, about 4 minutes.
Stir in clams, corn, potatoes, shrimp, and parsley.
Blend 1/4 cup of the milk into flour; stir into soup with remaining milk.
Cook, covered, till thickened and bubbly, about 10 minutes, stirring every 4 minutes.
Before serving, sprinkle with bacon pieces.