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Caribbean Scallop Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.1974
Energy (kCal)2043.8579
Carbohydrates (g)71.8265
Total fats (g)171.4857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the tomatoes, basil, garlic powder, salt, and pepper together in a large pot. | 2. Bring to a boil over medium heat, stirring occasionally. | 3. Stir in the scallops and cook for 5 minutes. | 4. Reduce the heat to low and slowly stir in the cream of coconut and heavy cream. | 5. Simmer for 4 to 5 minutes, or until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cans crushed 124.1379 27.5262 6.4768 1.0795
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    scallop 1 chopped 312.8007 14.415999999999999 54.6721 2.2213
    cream coconut 1 can 1187.4063 23.928 13.0615 124.7856
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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