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Seafood And Corn Chowder

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  Canned chicken broth 49 1⁄2 Ounce (1 Can)
  Onion 1 , chopped
  Potatoes 2 1⁄2 Pound, peeled and cut into 1/2-inch dice (2 Large, About 1 1/4 Pound Each)
  Canned whole kernel corn 15 1⁄4 Ounce, well drained (1 Can)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried dill weed 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Halibut fish 1⁄2 Pound, cut into 1/2 inch dice (Any Firm Fleshed White Fish)
  Cooked shelled shrimp 1⁄2 Pound (Deveined Medium Sized)
  Garlic pepper 1⁄4 Teaspoon
  Instant mashed potato buds 2⁄3 Cup (10.67 tbs)
  Salt To Taste

1. In a 3 1/2-quart electric slow cooker, combine the broth, onion, potatoes, corn, flour, and 5 teaspoons of the dill weed.
2. Cover and cook on the low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season with salt to taste.

Recipe Summary

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2515 Calories from Fat 591

% Daily Value*

Total Fat 67 g102.8%

Saturated Fat 32.2 g160.8%

Trans Fat 0 g

Cholesterol 679.3 mg226.4%

Sodium 2181 mg90.9%

Total Carbohydrates 337 g112.4%

Dietary Fiber 43.6 g174.5%

Sugars 41.1 g

Protein 168 g335.1%

Vitamin A 88.2% Vitamin C 423.8%

Calcium 103.7% Iron 206.2%

*Based on a 2000 Calorie diet

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Seafood And Corn Chowder Recipe