Shrimp and Cod Chowder
Nutrition
Calories: 309 kcalCarbohydrates: 17 gProtein: 35 gFat: 25 gSaturated Fat: 18 gCholesterol: 145 mgSodium: 438 mgFiber: 6 gSugar: 6 gVitamin A: 17.475 IUCalcium: 77 mgIron: 12 mg
Ingredients
- 1 ¼ slices bacon
- ¼ whole medium white onion
- 2¼ oz Canned clam juice
- 4½ oz Fresh large potatoes with skin 3" to 4"
- 6¾ teaspoon Water
- ¼ teaspoon Thyme ground
- 1/8 teaspoon Saffron
- 6¾ oz Hannaford Inspirations Prime Cut Cod Loins
- 2¼ oz Large shrimp raw
- 4½ tablespoon Heavy whipping cream
- 1/8 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1¾ teaspoon Fresh parsley chopped
Instructions
- 1. Cook bacon in large pot or Dutch oven over medium heat until crisp. Remove with slotted spoon to paper towels to drain. Add onion and cook until tender about 5 minutes. Add clam juice, potatoes, water thyme and saffron. bring to a boil, reduce heat, cover and simmer until potatoes are tender about 12 minutes.
- 2. Add cod loins and shrimp. Cover and cook until cod and shrimp are opaque, about 10 minutes. Add heavy cream, salt and freshly ground pepper to taste, heat through, do not boil. Just before serving, add reserved bacon and chopped parsley.
- Source: Hannaford fresh Magazine, Holiday 2005