Seafood Chowder

0
Average: 0 (0 votes)
(0 votes)
Seafood Chowder
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
560
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie560 kcal(27 %)
Protein39.8 g(41 %)
Fat26.69 g(23 %)
Carbohydrates43.5 g(29 %)
Sugar added0 g(0 %)
Roughage6.38 g(21 %)
Vitamin A297.57 mg(37,196 %)
Vitamin D1.2 μg(6 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.75 mg(68 %)
Niacin12.97 mg(108 %)
Vitamin B₆0.53 mg(38 %)
Folate144.82 μg(48 %)
Pantothenic acid1.88 mg(31 %)
Biotin17.24 μg(38 %)
Vitamin B₁₂31 μg(1,033 %)
Vitamin C100.19 mg(105 %)
Potassium1,384.97 mg(35 %)
Calcium178.64 mg(18 %)
Magnesium97.16 mg(32 %)
Iron9.93 mg(66 %)
Iodine171.64 μg(86 %)
Zinc4.17 mg(52 %)
Saturated fatty acids12.68 g
Cholesterol126.42 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
mussels (or clams)
1
onion (finely diced)
1 stick
Celery (finely diced)
1 ¾ ounces
Bacon (cut into strips)
2 tablespoons
2 tablespoons
1 cup
14 ounces
floury potatoes (peeled and diced)
14 ounces
Kohlrabi (peeled and diced)
cup
Dill (to garnish)
Preparation

Kitchen utensils

1 Bowl, 1 Measuring cups, 1 Small knife, 1 Cutting board, 1 Skillet, 1 Wooden spoon, 1 Mandoline, 1 Teaspoon, 1 Large knife, 1 Pot

Preparation steps

1.
Cook the mussels in about 200 ml water in a pot with a lid on for around 3-5 minutes or until all the mussels are open. Shake the pot a few times as they cook.
2.
Discard any unopened mussels and sieve the mussel water into a bowl.
3.
Cook the potatoes and kohlrabi together in salt water for 15 minutes.
4.
Fry the onion, celery and bacon in the butter. Dust with flour and cook, stirring occasionally. The add the milk, mussel broth and more water if necessary. Bring to the boil and simmer for around 15 minutes.
5.
Drain the potatoes and the kohlrabi, mash half with a fork and stir into the soup along with the remaining diced vegetables and the mussels. Leave to steep for 3-4 minutes, stir in the cream and season with salt and ground black pepper. Serve garnished with dill.