Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories581.1 kcal (29%)
Total Fat38.2 g (55%)
Carbs29.1 g (11%)
Sugars9 g (10%)
Protein32.2 g (64%)
Sodium1095.4 mg (55%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupunsalted butter
1onion
medium, diced
1 teaspoonold bay seasoning
¼ teaspoonthyme
¼ cupall-purpose flour
1stalk celery
sliced
1carrot
sliced
1 poundpotatoes
peeled and cubed
½ cupcorn
5 cupsseafood broth
or low-sodium chicken
½ cupwhite grape juice
8 ounceswhite fish
such as cod, salmon, tilapia, or haddock, chopped into pieces
8 ouncesscallops
12 ouncesshrimp peeled and deveined
6.5 ounceschopped clams
canned and drained
2 cupsheavy cream
1 tablespoonparsley
chopped
salt
to taste
pepper
to taste
Instructions
Step 1
Melt the butter in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Step 2
Add the Old Bay seasoning and thyme, stirring to combine. Sprinkle in the flour and cook for 1-2 minutes to form a roux.
Step 3
Add the celery, carrot, potatoes, and corn to the pot. Pour in the seafood or chicken broth and the white grape juice, stirring well to combine.
Step 4
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Step 5
Add the white fish, scallops, shrimp, and clams to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through.
Step 6
Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 7
Season with salt and pepper to taste. Garnish with chopped parsley before serving.
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