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Ingredients
- 2 potatoes
- 1 onion
- 1/4 pound scallops
- 6 oysters with liquor
- 3 lg. chowder clams, chopped raw
- 1/2 pound haddock or possibly skinless cod fillets
- 1/4 pound shrimp, peeled and deveined
- 1 can cream style corn
- 1 pt. light cream
- 1 pt. heavy cream
Directions
- Remove stomachs, they will darken the chowder too much.
- Dice potatoes and cook in chicken stock till done. Saute/fry onions in butter till soft and add in to potatoes. Add in raw seafood and cook. When potatoes are done, fish will be done too. Season with salt and pepper. Add in 1 can cream style corn. Using half of heavy cream and half of light cream, add in cream to chowder and bring to a scald. Don't boil. Don't thicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2890g | |
| Calories 3310 | |
| Calories from Fat 1800 | 54% |
| Total Fat 204.44g | 256% |
| Saturated Fat 122.55g | 490% |
| Trans Fat 0.0g | |
| Cholesterol 1057mg | 352% |
| Sodium 4977mg | 207% |
| Potassium 5596mg | 160% |
| Total Carbs 239.67g | 64% |
| Dietary Fiber 16.7g | 56% |
| Sugars 43.76g | 29% |
| Protein 146.86g | 235% |
