SEAFOOD 'CHOWDA'
Yield Portion Size
4 tbsp |
Butter, unsalted
|
1/2 cup |
Onion, yellow, 1/4-inch diced
|
1/4 cup |
White wine, dry
|
2 ea |
Bay leaf
|
1 quart |
Chicken stock, reduced sodium
|
2 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies
|
2 cups |
Potatoes, Russet, peeled and 1/2-inch cubed
|
2 cups |
Jumbo lump crab meat
|
1 cup |
Shrimp, 41/50, peeled and deveined
|
1 tbsp |
Worcestershire sauce
|
1 tsp |
Old Bay Seasoning
|
1 tsp |
Salt
|
1/2 tsp |
Ground black pepper
|
24 ea |
Littleneck clams, steamed in shell
|
1/2 cup |
Parsley, fresh, leaves
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 6 g | 2% |
Cholesterol | 38 mg | 13% |
Total Fat | 3 g | 4% |
Iron | 3 mg | 18% |
Potassium | 175 mg | 0% |
Calories | 81 kcal | 4% |
Sodium | 472 mg | 20% |
Protein | 8 g | 16% |
Polyunsaturated Fat | 0 g | 1% |
Saturated Fat | 1 g | 7% |
Sugars | 1 g | 0% |
Dietary Fiber | 0 g | 2% |
Vitamin C | 5 mg | 8% |
Vitamin A | 283 iu | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In large pot, melt butter over medium heat. Add onions and saute until translucent (do not brown).
-
Step 2
Deglaze pot with white wine. Add bay leaf, chicken stock and Ro*Tel®. Cover and bring to a boil.
-
Step 3
Add potatoes, reduce heat and simmer covered until potatoes are tender, about 15 minutes.
-
Step 4
Add crab, shrimp, Worcestershire sauce and Old Bay® Seasoning. Cook for 5 minutes, or until shrimp are pink and cooked through. Season with salt and pepper.
-
Step 5
To make ONE SERVING: Ladle 8 ounces of soup into a bowl and garnish with a littleneck clam and parsley.
-
Step 6
CHEF'S NOTE: Any seafood can be used in this dish - try clams for Manhattan-style chowder.
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