Tomato & Scallop Chowder Recipe
Servings: 2
Ingredients
- 2 tbsp. oil
- 1/2 c. minced onion
- 1/2 c. minced celery
- 2 c. peeled & minced tomatoes
- 1 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon dry basil, crumbled
- 1 c. water
- 1 c. fish stock or possibly clam juice
- 2 c. bay scallops
- Freshly grnd black pepper
Directions
- In large saucepan heat oil. Add in onion and celery; cook till soft. Add in tomatoes, salt, bay leaf and basil. Simmer low 30 min. Add in water, fish stock and scallops. Simmer 5 min. Pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 689g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 147 | 37% |
| Total Fat 16.64g | 21% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 78mg | 26% |
| Sodium 1963mg | 82% |
| Potassium 1310mg | 37% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.61g | 4% |
| Protein 44.04g | 70% |
