Seafood Chowder

I first had this amazing seafood chowder (well a similar version of it) at a friends house a few months ago.  Seafood chowder was a meal that I guess I had never really had before.  I like seafood quite a lot and so I was looking forward to trying something new!  I couldn’t quite put my finger on why, but it was one of the most delicious meals I had ever had!  We had some great conversation and some good wine.  But I couldn’t stop thinking about that chowder.

My family loves seafood and I am always looking for new recipes to add to my book. This one has definitely been added to my book!  It tastes so delightful with a hint of sweet and a little spice.  Even my children were asking for more.  So here it is!  My version of my friends delicious seafood chowder.

Serves: 6

Ingredients:

1 lb Shrimp

1 lb. Firm white fish (Cod works well)

½ tsp Thyme

½ tsp Rosemary

½ tsp Salt

½ tsp Pepper

¼ tsp Cayenne pepper

¼ cup Flour

¼ cup Butter

4 cups Vegetables Stock

1 lb. Golden Potatoes, cut into bite sized pieces

½ Yellow onion, finely chopped

1 cup Corn

2 cups Thinly sliced Carrots

Directions:

  1. Prepare shrimp by peeling and taking off the tail. Depending on the size of the shrimp, you may want to cut them in half to make them more bite sized.  Chop cod into bite size pieces also.
  2. Heat 2 Tbsp butter in a large stock pot on medium high heat. Add Thyme, rosemary, salt, pepper, cayenne pepper to butter and cook for 1 minute or until fragrant.  Add shrimp and cod and cook until pink and flaky (about 4 minutes).
  3. Remove the shrimp and cod with a slotted spoon and transfer to a medium size bowl.
  4. Add the remaining butter (2 Tbsp.) and melt. When butter is melted, add the flour and stir with whisk for about 5 minutes continuously until the flour has cooked but is not brown.  You are making a roux here.
  5. Slowly add 1 cup of the vegetable broth to your roux. It will become thick as you continuously stir it for about 2 minute.
  6. Add the remaining broth, potatoes, onion, corn, and carrots. Add back to the pot the shrimp and cod.  Bring to a boil.
  7. Reduce heat and simmer for 20 minutes or until the potatoes are tender.

Nutrition Information per Serving: Total Calories: 353, Total Fat: 12g, Total Carbohydrate: 32g, Dietary Fiber: 3 g, Protein: 29g

Notes

This recipe is really a nutrition superstar!  The fresh shrimp and cod give you some great protein and some omega-3 fatty acids, which are always good.  You also get some fresh herbs and spices to help your immune system this season.  Lastly, this soup is full of good vegetables giving you some great antioxidants to keep you feeling 100%!

If you like this recipe, you may also like https://nourishednutritioncounseling.com/fish-with-a-pesto-twist/

Seafood Chowder

This delicious chowder so delicious. It is slightly sweet with a little spice and my whole family loves it!
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Keyword: salmon, seafood, bar-b-q, seafood chowder, soup
Servings: 6 people
Calories: 353kcal
Author: Jenn Bryant

Ingredients

  • 1 lb. Shrimp
  • 1 lb. Firm white fish (Cod works well)
  • 1/2 tsp Thyme
  • 1/2 tsp Rosemary
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 cup AP Flour
  • 1/4 cup Salted Butter
  • 4 cups Vegetable Stock
  • 1 lb. Golden Potatoes, cut into bite sized pieces
  • 1/2 Yellow Onion, finely chopped
  • 1 cup Corn
  • 2 cups Thinly sliced carrots

Instructions

  • Prepare shrimp by peeling and taking of the tail.  Depending on the size of the shrimp, you may want to cut them in half to make them more bite sized.  Chop cod into bite size pieces also.
  • Heat 2 Tbsp butter in a large stock pot on medium high heat.  Add Thyme, rosemary,
    salt, pepper, cayenne pepper to butter and cook for 1 minute or until fragrant.  Add shrimp and cod and cook until pink and flaky (about 4 minutes).
  • Remove shrimp and cod with a slotted spoon and transfer to a medium size bowl.
  • Add the remaining butter (2 Tbsp.) and melt.  When butter is melted, add the flour and stir
    with whisk for about 5 minutes continuously until the flour has cooked but is not brown.  You are making a roux here.
  • Slowly add 1 cup of the vegetable broth to your roux. It will become thick as you continuously stir for about 2 minutes.
  • Add the remaining broth, potatoes, onion, corn, and carrots.  Add back to the pot the shrimp and cod.  Bring to a boil.
  • Reduce heat and simmer for 20 minutes or until the potatoes are tender.

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