Caribbean Seafood Chowder

Nutrition Facts

Serving Size: 1 cup (245 g )

Amounts Per Serving

Calories 290
Calories from Fat 180

Vitamin A 8%	•	Vitamin C 25%
Calcium 8%	•	Iron 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Yield: 1.5 Gallons
Serving Size: 1 cup

Amount	Ingredients
4 oz	Butter or Olive Oil
4 oz	Onion, Medium Diced
2 oz	Carrot, Medium Diced
2 oz	Celery, Medium Diced
2 oz	Green Pepper, Medium Diced
2 oz	Red Bell Pepper, Medium Diced
1 -2 tsps	Garlic, Minced
4 oz	All-Purpose Flour
2 qts	Water
1 qt	Cream
1 1/2 lbs	Tomatoes, Canned, Diced in Juice
1 lb	Sweet Potatoes, Peeled, Medium Diced
3 oz	Custom Culinary^® Gold Label Clam Base
2 tsps	Caribbean Jerk Spice
1/4 tsp	Hot Red Pepper Sauce
1 lb	Clams, Canned, Juice Drained
1 lb	Shrimp, Small or Broken, Peeled and Deveined
1 lb	Bay Scallops
1 oz	Green Onions, Sliced Thin

Recommended Product: 9517 Gold Label Clam Base

Alternate Product Options: 9510 Gold Label Lobster Base, 9529 Gold Label Shrimp Base, 0508 Master's Touch^® Lobster Base, 0509 Master's Touch^® Shrimp Base, 0517 Master's Touch^® Clam Base, 5507 Master’s Touch^® Reduced Sodium Clam Base

In a 8 Liter (2 gallon) stock pot or steam kettle, on medium high heat, sauté vegetables and garlic in oil 2-3 minutes until onions are translucent. Stir occasionally
Add flour, blend completely, cook 2-3 minutes. Stir constantly
Add water, cream, tomatoes, potatoes, Custom Culinary^® Gold Label Clam Base, jerk spice and hot sauce. Heat to boiling, reduce heat to medium and simmer until potatoes are just tender. Approx. 10-12 minutes. Stir occasionally.
Add clams, shrimp and scallops. Simmer 2-3 minutes until cooked.
Garnish just before serving with green onion to maintain bright color

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.