Creamy Seafood Chowder Recipe


Creamy Seafood Chowder

Creamy Seafood Chowder

Creamy Seafood Chowder Recipe
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1291 calories
104 g
1065 g
19 g
183 g
5 g
3055 g
7835 g
32 g
0 g
10 g
Nutrition Facts
Serving Size
3055g
Amount Per Serving
Calories 1291
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 1065mg
355%
Sodium 7835mg
326%
Total Carbohydrates 104g
35%
Dietary Fiber 23g
94%
Sugars 32g
Protein 183g
Vitamin A
33%
Vitamin C
1010%
Calcium
72%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 large head (800g) cauliflower, coarsely chopped
  2. 2 cups water
  3. 2 cups chicken stock
  4. Liquid from scallop, shrimp and clams
  5. ½ pound (227g) mushrooms, sliced
  6. 1 small onion, chopped
  7. ½ orange bell pepper, finely chopped
  8. ½ tsp salt
  9. ¾ tsp black pepper
  10. 1 pound (450g) frozen cooked white shrimp, thawed *
  11. ¾ pound (340g) frozen bay scallops, thawed *
  12. 1 can baby yellow clams, drained (do not discard liquid)
  13. Few grinds fresh nutmeg
  14. Few grinds star anise
  15. Lime zest and juice to garnish

Instructions
  1. Thaw the shrimp and bay scallops overnight in the refrigerator;
  2. make sure to collect the liquid that will drain from the seafood as
  3. it thaws. A good way to do this is to place them in a colander or
  4. sieve sitting over a bowl. It also helps to place a little bit of weight
  5. on them if you can, but that is not entirely necessary. You can
  6. squeeze them gently once they are completely thawed.
  7. Add cauliflower, water, chicken stock, liquid from shrimp, scallop
  8. and yellow clams to a large stockpot. Bring to a boil, lower heat,
  9. cover and cook until the cauliflower is really soft and tender, about
  10. 5-7 minutes.
  11. Meanwhile, cook the mushrooms in a large skillet over medium-high
  12. heat until golden on both sides. Lower the heat, add onion, bell peppers,
  13. salt and pepper and continue cooking until fragrant and onions start
  14. to turn translucent, about 2-3 minutes. Reserve.
  15. Ladle the cauliflower mixture into your blender and process on high
  16. speed until super smooth and silky in consistency. You might have
  17. to work in several batches.
  18. Return that soup base to the stockpot and add the nutmeg, star anise,
  19. shrimp, bay scallops, baby clams and reserved vegetables. Bring back
  20. to a boil, reduce heat and simmer until the bay scallops start to lose their translucency and the shrimp are heated through, about 4-5 minutes.
  21. Serve immediately and hit with a splash of lime juice. Garnish with a little
  22. bit lime zest.

beta
calories
1291
fat
19g
protein
183g
carbs
104g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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