Serves: 8
Total Calories: 510
1. In large kettle, melt butter add onion and celery and sauté for 10 minutes. Add potatoes, and water bring to boil. Lower heat, cover, and simmer 30 minutes, stirring occasionally, until carrots and potatoes are tender. Add tuna, shrimp, optional oysters (if large, cut in 3 pieces), and heavy cream heat through. Stir in salt and pepper to taste. Serve in heated soup bowls with a sprinkling of dill or parsley.
Note: If only dried dill is available, sprinkle over chowder to taste.
This Tuna-Shrimp Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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