KEY WEST CHOWDER
Yield Portion Size
24 portions
(8 oz.)
1/4 cup |
Olive oil
|
2-1/2 cups |
Onion, chopped
|
8 cloves |
Garlic, minced
|
1-1/2 cups |
Celery
|
1-1/2 cups |
Red pepper
|
1-1/2 cups |
Green pepper
|
8 cups |
Bloody Mary mix
|
3-1/2 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies
|
6-1/3 cups | |
4 cups |
Seafood stock
|
4 cups |
Frozen fried potato cubes
|
2 cups |
Black beans, rinsed and drained
|
2 cups |
Corn
|
1/2 cup |
Cilantro, chopped
|
2 tbsp |
Old Bay seasoning
|
1-1/2 lbs |
Shrimp
|
1-1/2 lbs |
Scallops
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 78 mg | 8% |
Carbohydrate | 23 g | 8% |
Cholesterol | 65 mg | 22% |
Total Fat | 6 g | 10% |
Iron | 2 mg | 10% |
Potassium | 303 mg | 0% |
Calories | 211 kcal | 11% |
Sodium | 1451 mg | 60% |
Protein | 16 g | 33% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 1 g | 3% |
Sugars | 8 g | 1% |
Dietary Fiber | 4 g | 15% |
Vitamin C | 38 mg | 64% |
Vitamin A | 1379 iu | 28% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Sauté onion, garlic, celery, red and green peppers in olive oil for 2 minutes.
-
Step 2
Add all other ingredients except for shrimp and scallops, simmer for 10 minutes.
-
Step 3
Add shrimp and scallops and cook until shrimp turns pink and scallops are cooked through 5-6 minutes. Serve immediately.
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