Seafood Corn Chowder Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Bacon slices3 , chopped
 Canned minced clams7 1⁄2 Ounce (1 Can)
 Chopped onion1⁄2 Cup (8 tbs)
 Bottled hot pepper sauce1 Dash
 Canned cream style corn17 Ounce (1 Can)
 Canned whole white potatoes16 Ounce, drained and diced (1 Can)
 Canned shrimp4 1⁄2 Ounce, drained (1 Can)
 Snipped parsley2 Tablespoon
 Milk1 1⁄2 Cup (24 tbs)
 All purpose flour2 Tablespoon

Nutrition Facts

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

Directions

Place bacon in a 2-quart casserole; cover with paper toweling.
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.
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