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Seafood Chowder

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. .
Course Main Courses, Soups
Cuisine American
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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!