Photo: Wesual Click
Nova Scotia seafood chowder and tea biscuits
31 ingredients
30 min + 1 hr
Serves 4
openrecipes
Make a meal out of soup with this creamy seafood chowder served with freshly baked scone-like tea biscuits
Estimated Nutrition (whole recipe, rough)
1345
Calories
83g
Protein
33g
Fat
178g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g/10½oz plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tbsp sugar
- 75g/3oz butter
- 1-2 tsp vinegar
- 1 medium free-range egg
- 175-200ml/6-7fl oz full-fat milk
- 75g/3oz celery
- 75g/3oz carrots
- ½ onion
- 2 potatoes
- 1 garlic
- 1 tsp salt
- ¼ tsp sugar
- ¼ tsp vinegar
- ½ tsp dried parsley
- 4 drops Tabasco
- 110g/4oz fresh skinless haddock
- 110g/4oz (shelled weight) fresh scallops
- 110g/4oz (shelled weight) king prawns
- 110g/4oz fresh mussels
- 1 x 280g/10oz can clams
- 150ml/5fl oz full-fat milk
- 1 tbsp plain flour or cornflour
- 150ml/5fl oz single cream
- knob of butter
- freshly ground black pepper
- 4 sprigs flatleaf parsley
- pinch paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes