SEAFOOD CHOWDER

Seafood Chowder

 

It was 33 degrees here in Fort Lauderdale this morning, and the entire world was procuring ingredients for soup at Whole Foods. I was no different as I picked up some fresh and perfect ingredients for classic New England chowder.

2 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
2 tablespoons flour
1 bottle clam juice
1 cup chicken broth
1 large Yukon Gold potato, cut into small dice
1 pound cod filet, or any mild white fish, cut into 2 inch cubes
1 pound bay scallops or medium shrimp (peeled and cleaned)
1 teaspoon Old Bay Seasoning
Kosher salt and freshly ground black pepper
2 cups milk

Melt the butter in a large saucepan and sauté the onion and celery over medium high heat until translucent, 3 to 4 minutes. Stir in the flour and cook for 1 to 2 minutes, stirring constantly. Whisk in the clam juice and chicken broth, cooking until smooth and thickened. Stir in the milk, potatoes, and Old Bay and simmer until the potatoes are soft, 10 to 12 minutes. Add the fish and shellfish, lower heat, and simmer until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Serves 6.
Calories 275;
Fat 9 g;
Carbs 14 g;

Protein 33 g