Company Seafood Chowder
"Easy soup"
Ingredients
Nutritional
- Serving Size: 1 (421.1 g)
- Calories 513.2
- Total Fat - 14.9 g
- Saturated Fat - 5.8 g
- Cholesterol - 98.8 mg
- Sodium - 844.1 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 8.9 g
- Sugars - 5.9 g
- Protein - 27.9 g
- Calcium - 150.8 mg
- Iron - 2 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat in stock pot butter and onion
Step 2
Add tomato paste
Step 3
Add cans of soup and corn and milk
Step 4
Add spices
Step 5
Add seafood
Step 6
And potatoes
Step 7
Simmer for 40 minutes until potatoes cooked
Step 8
Add parsley
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose fresh cod, shrimp, salmon and scallops for the best flavor and texture.
- If possible, use fresh potatoes instead of canned for the best result.
- Substitute 8 ounces of white fish for the cod fish. This substitution will provide a milder flavor to the chowder and will still provide a good source of protein.
- Substitute 2 cans of low-fat cream of celery soup for the condensed cream of celery soup. This substitution will reduce the amount of fat and calories in the chowder, making it a healthier option.
Vegetarian Seafood Chowder Replace the seafood with 8 ounces of firm tofu (cubed), 1 cup of sliced mushrooms, 1 cup of sliced carrots, 1 cup of sliced celery, and 1 cup of sliced zucchini. Simmer for 40 minutes until the vegetables are cooked.
Garlic Bread: Serve this comforting chowder with a side of garlic bread for a delicious combination of flavors and textures. The crunchy bread pairs perfectly with the creamy chowder and the garlic adds a hint of savory flavor.
Crusty Rolls: Complement this chowder with a side of crusty rolls for a comforting and flavorful meal. The light and airy rolls provide a nice contrast to the creamy chowder and the buttery texture adds a richness to the dish. The rolls also provide a great vehicle for dipping into the chowder.
FAQ
Q: How long should I simmer the chowder?
A: Simmer the chowder for 40 minutes or until the potatoes are cooked through.
Q: What ingredients do I need to make the chowder?
A: You will need potatoes, onions, celery, carrots, butter, flour, chicken broth, half-and-half, salt, pepper, and your choice of seafood, such as clams, scallops, or shrimp.
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Fun facts:
The recipe for Company Seafood Chowder is said to have originated in the 1700s in the United States. It was originally a dish served to guests at dinner parties.
Noted American author Mark Twain was known to be a fan of seafood chowder. He wrote in his book Life on the Mississippi that he enjoyed eating it with saltines.