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Caribbean Seafood Chowder

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 290
Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 560mg 23%
Potassium 390mg 11%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 14g  
 
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: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1.5 Gallons
Serving Size: 1 cup

Ingredients

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

Directions

  1. 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
  2. Add flour, blend completely, cook 2-3 minutes. Stir constantly
  3. 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.
  4. Add clams, shrimp and scallops. Simmer 2-3 minutes until cooked.
  5. Garnish just before serving with green onion to maintain bright color
Recipe By


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



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