Jamaican Seafood Chowder
Joni Hilton of Sacramento, CA won the Chicken of the Sea 50th Mermaid Anniversary Recipe Contest with this fabulous chowder recipe, and I can see why! It's creamy and packs in a lot of flavor.
- Preparing Time: 10 minutes
- Total Time: 45 minutes
- Served Person: 6
soup
quick
low fat
seafood other
american
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 3 cups milk
- 1 tablespoon lime juice
- 1 6-oz can chicken of the sea shrimp
- 1 6-oz can chicken of the sea crab meat
- 1 6-oz can chicken of the sea minced clams
- 1 6 1/2-oz red beans and rice mix
- 2 cups lite sour cream
- 4 cups grated pepper jack cheese (may use regular monterey jack for milder version)
- 2 tablespoons caribbean jerk seasoning (schilling)
- 1 15-oz can corn drained
- 1 5-oz green chilies
- 1 cup grated cheddar cheese optional
- Carbohydrate 22.0372875 g
- Cholesterol 203.451666666667 mg
- Fat 42.99448125 g
- Fiber 1.97941670242076 g
- Protein 46.8747541666667 g
- Saturated Fat 26.3247166666667 g
- Serving Size 1 1 Serving (374g)
- Sodium 999.430416666667 mg
- Sugar 20.0578707975792 g
- Trans Fat 2.43985312500001 g
- Calories 656 calories
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
