Try this Shrimp and Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.
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Serving Size: 1 Serving (1227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2124 | ||
Calories from Fat: 1258 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.7g | 186 % | |
Saturated Fat 39.9g | 199 % | |
Monounsaturated Fat 57.6g | ||
Polyunsanturated Fat 30.2g | ||
Cholesterol 776.2mg | 239 % | |
Sodium 737.7mg | 25 % | |
Potassium 2414.4mg | 64 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 17.9g | ||
Protein 185.1g | 264 % | |
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: 2124
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