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Nutrition Facts
Serving Size 1 (403g) Recipe makes 6 servings
Calories 219
Calories from Fat 14		(6%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 1116mg		46%
Potassium 797mg		22%
Total Carbohydrate 42.5g		14%
	Dietary Fiber 4.2g	16%
	Sugars 5.5g
Protein 13.0g		25%
detailed view... how is this calculated?

Seafood Corn Chowder

Recipe #331214 | 25 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Oct 16, 2008

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.

SERVES 6 (change servings and units)

Ingredients

1 large onion, diced
1 large potato, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
1 (15 ounce) can fat-free chicken broth
1 (17 ounce) can cream-style corn
1 (8 ounce) can corn, drained (or 1 cup frozen corn)
1 1/2 cups skim milk
1/4 teaspoon fresh ground black pepper
1 (7 ounce) jar roasted red peppers, drained and diced
1 (7 ounce) package crab, and shrimp combo (see note above)

Directions

1
Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
2
Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
3
Add creamed corn, canned corn, milk and freshly ground pepper.
4
Over medium-high heat, heat until hot, not boiling.
5
Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

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Featured Reviews for This Recipe

From: Deb G

On Jul 30, 2009

Delicious, easy, hearty, and pretty quick! I used canned crab and shrimp (drained both). I plan to keep these ingredients around as a backup or emergency meal when other plans don't work out. The 1/8 tsp. of cayenne and 1/4 tsp black pepper was perfect for me, but hubs added a little more black pepper. Thanks for posting.

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From: Boomette

On Dec 1, 2008

I didn't know how to rate this chowder. But since DH told me he loved it so much, it's much easier LOL In fact, he wants the recipe for his coworker. For me it's between a 3 and a 4. But it's my first time eating a chowder. And also I'm not sure of the corn in it. I used a small can of crab and fresh small shrimps. No potato, I wanted it more liquid. I made my own roasted red peppers. Thanks Brooke. Made for Holiday tag

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From: JackieOhNo!

On May 3, 2009

This was delightful and very easy. I could not find the crab/shrimp combo, so I had to use a can each of the crab and shrimp. I also sauteed the onion in some canola oil first (rather than use the spray - I guess I should be more calorie-conscious). I did not find this chowder too thin, but I could easily use a spoon! I will be making this again. Made for Please Review My Recipe Tag Game.

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From: breezermom

On Feb 3, 2009

This has a very nice taste, but I found it to be a little too thin for a chowder. I did use a mix of fresh shrimp and fresh crab....maybe that had something to do with the texture. It is a very good tasting soup though! Made for 123 Hit Wonders Tag!

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