Jamesport Scallop Chowder
|Sliced onion||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Bacon slice||1 , chopped|
|Fat free low sodium chicken broth||2 Cup (32 tbs)|
|Diced peeled potatoes||2 Cup (32 tbs)|
|Condensed cream of celery with sauteed onion & garlic soup||1 Can (10 oz) (1 Can, Healthy Choice)|
|Fresh bay scallops||10 Ounce|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
In medium saucepan sprayed with vegetable cooking spray, saute onion, pepper, garlic and bacon until onion is tender.
Add chickenbroth and potatoes; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add soup; mix well.
Stir in scallops.
Simmer 3 to 4 minutes, stirring occasionally.
Sprinkle with parsley.
Serving size: Complete recipe
Calories 984 Calories from Fat 278
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 163.3 mg54.4%
Sodium 2179.1 mg90.8%
Total Carbohydrates 89 g29.5%
Dietary Fiber 13.4 g53.6%
Sugars 12.1 g
Protein 83 g165.7%
Vitamin A 74.1% Vitamin C 192.7%
Calcium 67.6% Iron 71.4%
*Based on a 2000 Calorie diet