Directions:
- Render bacon in a heavy bottom stock pot. Remove the bacon crisps.
- If there is alot of oil, remove until you have 1 tbsp remaining in the pot.
- Over medium heat add butter to the pot and scrap gently the bacon bits from the pot. Add flour and cook to golden yellow.
- Warm milk and whisk into the roux until smooth and thick.
- Add evaporated milk and stock. Bring up heat to medium.
- Add potatoes, carrots and onions. Cook for another 10 minutes until soften.
- Add celery and clams. Salt and pepper to taste.
- Add dill and thyme. Cook over medium heat for approx. 30 to 40 minutes until potatoes have soften, chowder has reduced by 1/3 in volume.
- Add fish, shrimp, bacon crisp and chopped parleys during the last 10 minutes of cooking.
- Adjust seasoning before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.91 Kcal (2194 kJ) | ||
| Calories from fat | 184.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 31% | |
|---|---|---|---|
| Cholesterol | 136.63mg | 46% | |
| Sodium | 992.25mg | 41% | |
| Potassium | 1249.45mg | 27% | |
| Total Carbs | 38.36g | 13% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 45.21g | 90% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.8mg | 27% | |
| Calcium | 246.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 120.95 Kcal (506 kJ) | ||
| Calories from fat | 42.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 31% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 46% | |
| Sodium | 229.07mg | 41% | |
| Potassium | 288.44mg | 27% | |
| Total Carbs | 8.86g | 13% | |
| Sugars | 1.3g | 23% | |
| Dietary Fiber | 1.55g | 27% | |
| Protein | 10.44g | 90% | |
| Vitamin C | 3.2mg | 23% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.1mg | 27% | |
| Calcium | 56.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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