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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2640 kcal 132 %
- Fat 64 g 99 %
- Saturated 19 g 97 %
- Carbs 220 g 73 %
- Fiber 31 g 126 %
- Protein 300 g 601 %
- Cholesterol 1093 mg 364 %
- Sodium 8739 mg 364 %
- Calcium 1075 mg 108 %
- Magnesium 696 mg 166 %
- Potassium 9254 mg 197 %
- Iron 40 mg 220 %
- Zinc 16 mg 144 %
- Phosphorus 3338 mg 477 %
- Vitamin A 1183 µg 131 %
- Vitamin C 208 mg 232 %
- Thiamin (B1) 6 mg 517 %
- Riboflavin (B2) 2 mg 118 %
- Niacin (B3) 30 mg 187 %
- Vitamin B6 6 mg 441 %
- Folate equivalent (total) 302 µg 76 %
- Vitamin B12 43 µg 1777 %
- Vitamin D 0 µg 3 %
- Vitamin E 9 mg 61 %
- Vitamin K 87 µg 73 %
Red chile seafood chowder
Ingredients
- 4 dried guajillo chiles, seeds and stems removed
- 24 Littleneck clams, scrubbed and rinsed or 2 10-ounce cans of chopped clams
- 4 slices uncooked bacon, chopped
- 1/2 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 28- ounce can of diced tomatoes, preferably fire roasted
- 1 canned chipotle chile
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- Pinch of cayenne
- 1 1/2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes
- 2 cups fish, vegetable, or chicken broth
- Salt and black pepper to taste
- 1/4 cup chopped cilantro, plus more for garnishing
- 1 cup clam juice
- 1 pound grouper, cut into 1-inch cubes
- 1 pound small shrimp, 51-60 count, peeled and deveined
- 1 tablespoon lime juice
- Oyster crackers and/or tortilla chips for serving
- Lime wedges for serving
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