Seafood Chowder. This recipe is from Megan Forbes, RD. Find this recipe and more on her site. There is no better seafood dish to slow you down than a well made seafood chowder combining the freshest seafood ingredients and organic produce you can get with just a little effort. .
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Chowder is a seafood or vegetable soup, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Some people include Manhattan clam chowder; but, since it has no milk or cream and is tomato-based, it may be considered more akin to a vegetable soup with clams.
- 1/4 Lb Proscuito Optional
- 1.5 Lb Salmon Fillets Skin and bones removed or use other white fish
- 1 Head Cauliflower Chopped
- 1/2 Lb Scallops Or clams or shrimp
- 1 Cup Lekks Sliced
- 2 Zucchinis Chopped
- 2-3 Cloves Garlic
- 2 Cups Carrots Dicedw
- 2 Cups Low sodium veggie stock
- 1 Can Coconut Milk 13.5 ounces
- 1 Tablespoon Fresh Dill or Dried - or use Cherry Creek Seafood Seasoning from Savory Spice Shop
- 2-3 Tbsp Lime Juice To taste
- 1/4 Tsp Nutmeg If using extra dill, skip this
- Sea Salt To taste
- Steam cauliflower and put in blender with some of the coconut milk until smooth.
- In a large, separate, soup pot, cook the chopped proscuitto until browned and crispy. Add the leeks and garlic and continue to saute until the leeks are tender.
- Add the carrots and cook for another 3-4 minutes. Add the chicken stock, coconut milk, cauliflower mixture, dill, and black pepper and bring to a simmer for about 45 minutes or until carrots are tender.
- Add the salmon filets and other seafood to the soup, make sure they are covered. Let simmer until the seafood is no longer transparent and the salmon can break apart easy.
- Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender. Enjoy!
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.