Shrimp Chowder

world.food's picture

Jan. 03, 2012

Ingredients

Oil 2 Tablespoon
Garlic 1 Clove (5 gm) , ground
Onion 1 , finely chopped
Tomato 1 Large , chopped
Boiling water 4 Cup (64 tbs)
Maize 1 , cut in pieces (cob)
Peas 1/4 Cup (4 tbs)
Potatoes 1 Pound
Rice 2 Tablespoon
Fresh shrimps 1 Pound , cleaned
Oregano 1 Pinch
White fish slice 4 , fried
Salt To Taste
Pepper To Taste
Evaporated milk 1 Cup (16 tbs)
Parsley 1 Teaspoon , chopped
Egg 4 , poached (optional)

Directions

MAKING

1) In a saucepan, heat oil and saute garlic, onion and tomato.

2) Pour in the water, corn, peas, potatoes and rice and boil for about 10 minutes until the potatoes are tender.

3) Take the pan away from heat and stir in the shrimps, oregano, salt and pepper.

4) Cook the potato mixture over low heat until the shrimps are tender.

5) When ready to serve, mix in the milk and fried fish, stir and cook to 5 minutes.

SERVING

6) Spoon the soup into soup bowls.

7) Dredge the potato mixture with parsley.

8) Place the poached egg over each bowl, if desired and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 912Calories from Fat 235

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 589 mg24.54%

Total Carbohydrates 100 g33.3%

Dietary Fiber 10 g40%

Sugars 11 g

Protein 72 g144%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet