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Lobster and Shrimp Chowder Recipe

Lobster and Shrimp Chowder Recipe

4 servings

For easiest preparation, purchase cooked lobster and shrimp in the seafood department of your supermarket



2 large Yukon gold potatoes, peeled, cubed

1 medium onion, chopped

1 can reduced-sodium diced tomatoes, undrained

1 1/2 cups clam juice

8 ounces cooked lobster, cut into small chunks

4 ounces cooked peeled, deveined small shrimp

1 teaspoon dried tarragon leaves

1 cup 1% low fat milk

1/4 cup chopped parsley

Salt and pepper, to taste


Combine potatoes, onion, tomatoes with liquid, and clam juice in large saucepan. Heat to boiling, reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Add remaining ingredients except salt and pepper, and simmer, uncovered, until hot, about 5 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 210

% of calories from fat: 9

Fat (gm): 2.1

Saturated fat (gm): 0.9

Cholesterol (gm): 100.7

Sodium (mg): 519

Protein (gm): 22.4

Carbohydrate (gm): 25.7

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