We’ve had some cold days here in Saskatchewan lately, and I wanted a hot nourishing soup. Enjoy this delightful Seafood Chowder!
Seafood Chowder and Cornmeal Muffin.
Seafood Chowder (from Eat Away Illness)
2 cups chopped onions
2 minced garlic cloves
2 large carrots, sliced fine
2 tbsp. Butter or ghee or coconut oil for dairy-free
1 pound wild salmon fillets
1 quart canned tomatoes or equivalent of fresh tomatoes, chopped
1 tsp. Oregano
1 tsp crumbled rosemary
2 large potatoes, diced
2 cups vegetable broth or tomato juice
Unrefined sea salt to taste
1 pound sea food e.g. scallops, shrimp or your choice
Cream for drizzling on soup before serving, or use coconut milk for dairy-free
1. In a large Dutch oven, sauté the onions, garlic and carrots in the butter, ghee, or coconut oil until onions are transparent.
2. Add the fish, tomatoes, oregano, and rosemary and sauté about 5 minutes.
3. Add the potatoes, broth or juice, and bring to a boil.
4. Reduce heat and simmer until veggies are tender, approximately 15 minutes.
5. Season with salt if needed. Taste and adjust seasoning.
6. Add the seafood and simmer until flesh is done, about 5 minutes.
7. Sprinkle with fresh parsley.
8. Scoop into bowls and add a small amount of cream or coconut milk and serve.
This chowder freezes well.
As many of you know, my other passion (besides nutrition and developing healthy recipes) is quilting. Below is a picture of an Irish Chain bedspread I made in my favorite color – purple! The clam shells and borders are hand quilted.
My next Women’s Health Retreat will be in September 2015, including nutritious meals, presentations on healing the body, and time for quilting, if desired! Please call 306-244-8890 to reserve your spot, as space is limited.
Author, Speaker, and Registered Holistic Nutritionist