Try this Gwens Seafood Chowder recipe, or contribute your own.
Suggest a better description1. In a large stockpot over medium-high heat, saute onion in oil and sherry until soft. Add carrots, celery, and potato and saute 2 minutes. 2. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes). Puree half of the mixture in a blender until smooth, then return to pot. 3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops, and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes. Taste for seasoning and add salt substitute and pepper (if desired). Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 235 | ||
Calories from Fat: 102 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.3mg | 13 % | |
Sodium 261.7mg | 9 % | |
Potassium 561.9mg | 15 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 14.4g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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