Lightened Seafood Chowder
This lightened seafood chowder is packed with hearty vegetables, fish, and shrimp in a light and fragrant broth made with sweet corn and a little kick of heat.
Servings 8
Calories 268kcal
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 stalks celery minced
- 4 large Yukon gold potatoes diced
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme minced
- salt and pepper to taste
- 2 tablespoons flour
- ½ teaspoon cayenne optional
- 4 cups chicken broth low sodium (or veggie or seafood broth)
- 1 cup milk any kind
- ½ cup half and half
- 1 pound firm white fish cut in chunks, such as cod or halibut
- 1 pound shrimp raw, peeled and deveined
- 1 cup corn fresh or frozen
Instructions
- Melt butter over medium-high heat in a large soup pot. Add onion and cook for 2 minutes before adding in the celery and cooking additional 3-4 minutes or until tender. Sprinkle with a pinch fo salt and pepper.
- Add potatoes to the pot along with garlic powder, thyme cayenne and another pinch salt and pepper. Cook for about two minutes before sprinkling with flour. Stir flour into the vegetables until it almost dissolves, about 2 minutes.
- Pour chicken broth, milk and half and half into the pot and, using a wooden spoon, be sure to stir in any flour that may be sticking to the bottom of the pot. Increase heat to high and bring mixture to a low boil, stirring frequently.
- Add shrimp and fish to the pot along with the corn and bring mixture to a low boil. Reduce to low and let simmer for 30 minutes, stirring occasionally, or until reaches desired thickness. Check for seasoning and adjust accordingly before serving.
Nutrition
Serving: 1cup | Calories: 268kcal | Carbohydrates: 25g | Protein: 26g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 960mg | Potassium: 885mg | Fiber: 3g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 30mg | Calcium: 167mg | Iron: 3mg
