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    You are in: Home / Recipes / Spicy Seafood Chowder Recipe
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    Spicy Seafood Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    brew's Note:

    This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
    2. 2
      add 1 tablespoon butter.
    3. 3
      Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
    4. 4
      Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
    5. 5
      Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
    6. 6
      Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
    7. 7
      Enjoy with some good bread.

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    Nutritional Facts for Spicy Seafood Chowder

    Serving Size: 1 (171 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 327.2
     
    Calories from Fat 203
    62%
    Total Fat 22.6 g
    34%
    Saturated Fat 9.2 g
    46%
    Cholesterol 42.9 mg
    14%
    Sodium 342.7 mg
    14%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.2 g
    13%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    stock

    seafood

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