Try this Shrimp Chowder recipe, or contribute your own.
Suggest a better descriptionHow to Prepare the Stock: Heat the olive oil in a stock pot over medium heat. Cook the leek, celery, and carrot until soft. Add the wine and reduce by 3/4. Add the shrimp shells and cook for 1 minute then add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain through cheese cloth into a pot, reserve. How to Prepare the Chowder: Melt the butter over medium heat in a medium heavy bottomed sauce pan. Add the leeks, celery, and carrots and cook until just tender. Add the flour and continue cooking over low heat for 4-5 minutes (do not allow the flour mixture to color). Add the shrimp stock and bring to a simmer. Add the potato and bay leaf and season with salt and pepper. Cook the potatoes until they are almost tender, then add the shrimp and cook an additional 5 minutes. Add the tarragon and heavy cream, re-season if necessary. (If the soup is too thick, thin with a little water). ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 4 servings | ||
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Calories: 660 | ||
Calories from Fat: 631 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.1g | 93 % | |
Saturated Fat 43.9g | 220 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 91.8mg | 3 % | |
Potassium 47.3mg | 1 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.4g | ||
Protein 1.8g | 3 % | |
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: 660
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