Seafood Chowder recipe - ingredients, nutrition and when to eat it
This warm soup is made by gently simmering clams, shrimp, and potatoes in milk. Its creamy, savory flavor is especially comforting on a chilly evening or when…
This warm soup is made by gently simmering clams, shrimp, and potatoes in milk. Its creamy, savory flavor is especially comforting on a chilly evening or when you want a satisfying lunch.
Western · 30 minutes to cook
Nutrition (per 654.5g serving): 444.3 kcal · protein 31g · carbohydrate 40.3g · fat 16.3g · sodium 942mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Milk can form a skin if boiled over high heat for too long, so simmer gently after adding the seafood.
Tips: Clams add their own saltiness, so taste the soup before adding more salt at the end.
Tips: Cut the potatoes into pieces about 1 cm wide so they cook more quickly.
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Ingredients (1 serving)
- Clam meat — 80 g
- Shrimp — 50 g
- Potato — 120 g
- Onion — 40 g
- Bacon — 20 g
- Butter — 5 g
- All-purpose flour — 8 g
- Milk — 180 ml
- Water — 150 ml
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp