Scallop Chowder with Bacon
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 131 μg | (66 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 2 stalks Celery
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 2 centiliters Vermouth (Noilly Prat)
- 750 milliliters Vegetable broth
- salt
- peppers
- 50 grams Bacon (sliced)
- 8 Scallop (ready to cook)
- 100 milliliters Whipped cream
Preparation steps
1.
Peel carrots, celery, onion and garlic. Dice all vegetables into small cubes. Heat butter in a saucepan and saute all vegetables until translucent. Deglaze pan with wine and vermouth, add broth. Season with salt and pepper and simmer for about 10 minutes, stirring occasionally, on low heat.
2.
Cut bacon into strips, cook until crispy in a hot pan. Drain on paper towels.
3.
Rinse scallops, pat dry and cut in half horizontally. Add cream to the soup and season. Add scallops and remove from heat, let stand for 2-3 minutes.
4.
Pour soup into bowls and garnish with bacon.
5.
If desired, serve with seasoned crisp bread and salad.
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