Sheryl's Corn And Crab Chowder Recipe
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You don't have to run to a fancy restaurant to enjoy this delicious corn and crab chowder
4.3
18 Rating -
Rate
1hr 15minstotal
35minsPrep
40minsCook
1hr 15m.total
35m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Sheryl's Corn And Crab Chowder Recipe
- 5 Slices Bacon
- 1 tablespoon Clarified Butter
- 3/4 cup Chopped Onion
- 1/4 cup Chopped Green Bell Pepper
- 1/2 cup Chopped Celery
- 1.50 teaspoon Minced Garlic
- 1/4 cup Dry white wine
- 1 teaspoon Brandy
- 1.50 teaspoon Dried Basil
- 1 teaspoon Ground white pepper
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon Dried Thyme Leaves
- 2 teaspoon Worcestershire sauce
- 3 cup Fresh Corn Kernels
- 4 Large potatoes, peeled and diced
- 1.50 quart Chicken Stock
- 1/2 cup Butter
- 1/2 cup All-purpose flour
- 3 cup Heavy cream
- 1 cup Half-and-half cream
- 1 pound Peeled and deveined small shrimp
- 1 tablespoon Creole Seasoning
Nutrition
value
value
2376
calories per serving
92 g Fat139 g Protein225 g Carbs70 g FiberOther
Current Totals
- Fat92g
- Protein139g
- Carbs225g
- Fiber70g
MacroNutrients
- Carbs225g
- Protein139g
- Fiber70g
Fats
- Fat92g
Vitamins & Minerals
- Calcium1304mg
- Iron26mg
- Vitamin A1818mcg
- Vitamin B12mg
- Vitamin B21mg
- Vitamin B327mg
- Vitamin B63mg
- Vitamin B9615mcg
- Vitamin B128mcg
- Vitamin C326mg
- Vitamin E8mg
- Copper3mcg
- Magnesium656mg
- Manganese4mg
- Phosphorus1699mg
- Selenium221mcg
- Zinc18mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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