Who doesn’t love a chowder? It can be a full meal or a tasty appetizer. It’s rich, it’s decadent, it’s sinful. It’s just good.
- 1 tbsp of oil
- 1 chopped onion
- 3 branches of celery chopped up small
- shrimp tails about 30
- 4 cups of water
- 6 ounces of cooked cod
- 1 can of corn niblets 341 ml or 12 oz
- 1 can whole baby clams 142 g or 5 oz
- 1 can of crab meat 120 g or 4 oz (doesn’t have to be high end)
- 1/4 tsp of cayenne pepper (or to taste)
- 1 tbsp of dehydrated chicken broth
- 1 tsp dried oregano
- 1/2 tsp of old bay spice
- 1 cup chicken broth
- 1 1/2 cups of coffee cream
- Salt and pepper to taste
- In one large pot put the 4 cups of water and shrimp tails and bring to boil, then simmer for 15 minutes.
- In a stock pot, heat oil and cook onions until translucent and add celery and cook on medium heat for 3 minutes
- Skim your shrimp tail broth of the froth and remove tails with your skimmer.
- Add shrimp broth to the onions and celery.
- Add remaining ingredients except cream and simmer for 20 minutes.
- Add cream and stir.
Nutrition Per Serving
- First number is fully meal 4 plates,
- Calories 342 / 171
- Fat 14 / 7 g
- Sugar 10 / 5 g
- Carbohydrates 22 / 11 g
- Protein 27 / 13.5 g
- Fibre 2.6 / 1.3 g
second number is appetizer size 8 servings
This chowder is hearty and it’s great on a cold rainy day. Or when you just want to indulge yourself a little. If you don’t like cod, change the fish. You can add shrimp. (I don’t as I find they get too rubbery) You can add extra veggies likes carrots and/or broccoli stems, chopped fine. If you would rather use fresh shellfish, just remember that it has to be cooked to go in this chowder.