As winter descends upon us and the weather gets colder, there’s nothing better than a warm bowl of soup to get you in the Holiday spirit! This seafood chowder is suprisingly simple and definitely delicious!
While this recipe is calulated using heavy cream, to make a low-fat version simply replace the heavy cream with light cream or even fat free half & half and enjoy! Just make sure to update the macros.
Serving Size: 400 g
Calories: 338
Macros: 27.9 g Carbs, 15.5 g Fat, 21.2 g Protein
Ingredients
- 50 g raw fennel
- 270 g yellow onion
- 480 g raw carrots
- 870 g raw potatoes
- 20 oz frozen raw bay scallops, thawed
- 12 oz frozen raw shrimp, thawed
- 8 oz frozen raw cod, thawed
- 120 g oyster mushrooms
- 400 mL heavy cream
- 50 g plain white flour
- Salt, pepper & garlic to taste
- cooking spray
- 32 oz clam juice
- 1 cup water
Directions
- Dice the onions, carrots, & fennel. Spray chowder pot with cooking spray and saute the veggies until slighlty soft. Add the potatoes (diced) and the clam juice and simmer until you can stick a fork in a potato easily.
- Add scallops, cod, shrimp, and mushrooms to the pot along with the water. Cook for 5-10 minutes or until the seafood is cooked thorugh.
- Add cream, salt, pepper, and garlic powder to the pot and bring to simmer. Once simmering, use a small bowl and take some of the broth out (about 3/4 cup), combine with flour and mix until smooth. This will be the thickening agent for the soup*
- Add flour mixture to soup and simmer for another 10 or so minutes, really until it’s reached your desired consistency! Then it’s good to go. Top with smoked paprika and fresh parsley for added flavor.
*if you do add more flour make sure to adjust macros
