Seafood Corn Chowder

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Portions:
10

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup onion
  • 1/3 cup celery
  • 1/2 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1 tablespoon all-purpose white flour
  • 14 ounces low-sodium chicken broth
  • 2 cups liquid nondairy creamer
  • 6 ounces evaporated milk
  • 10 ounces surimi imitation crab chunks
  • 2 cups frozen corn kernels
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika 

Preparation

  1. Chop onion, celery and peppers.
  2. In a saucepan melt butter over medium heat.  Cook onion, celery, green and red peppers for 5 minutes until soft.
  3. Add flour and cook and stir constantly for 2 minutes.
  4. Gradually add chicken broth, stirring to blend. Bring to a boil.
  5. Add nondairy creamer, evaporated milk, surimi, corn, black pepper and paprika.
  6. Heat, stirring occasionally, for 5 minutes or until chowder is hot. Serve immediately.

Helpful hints

  • Freeze extra chowder for a quick meal later.

Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ patient Peggy from Missouri.

Nutrients per serving

Calories 173

Protein 8 g

Carbohydrates 22 g

Fat 7 g

Cholesterol 13 mg

Sodium 160 mg

Potassium 285 mg

Phosphorus 181 mg

Calcium 68 mg

Fiber 1.5 g

Kidney and kidney diabetic food choices

  • 1 meat
  • 1 starch
  • 1 vegetable, low potassium
  • 1/2 milk

Carbohydrate choices

1-1/2

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