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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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makes about 16 cups; 1 c = 216 cals (so if eaten more as a meal, then 2 cups or 1/8th = 432 cals (15.7 g fat, 4 gm sat fat) easy, like clam chowder but much spicier and can use any seafood you prefer Ingredients:
2 tbs olive oil |
1/16 tsp crushed red peppers |
3 c diced onion, sweet mayan or walla walla |
2 c celery, diced including tender leaves |
2 c carrots, 1/4-inch dice or shredded |
1 tbs garlic, crushed fresh |
3 c diced potato , 1/4-inch dice |
2 tbs flour, all purpose |
6 c fish stock |
12 packets chicken broth , dry |
1/2 tsp dried thyme |
1 tsp dried oregano |
1 tsp pepper, freshly-ground |
8 c water |
1/2 c parsley, fresh minced |
1 c green onion, fresh finely sliced or minced |
12 oz evaporated milk, can |
12 oz corn, can |
1/2 lb bay scallops |
1 lb sockeye salmon, wild |
3/4 lb clams |
Directions:
1. i omitted the curry, and i use the salt free chicken broth packets but couldn't find that version in the system, so my chowder is lower sodium
2. Poach the seafood to create a fish stock to use as a broth base in the soup. Add 6 cups of water to a large pan and bring to a boil. I also add 6 packets of salt free chicken broth here (= 6 bouillion cubes) (Some people recommend adding a tsp of salt to the water which I skip). Then reduce heat and add the salmon, bay scallops and diced clams to poach until they are barely done and have just turned opaque at its thickest point
3. Heat a large stock pot over medium heat and add oil. When oil is hot, add crushed chilies, onion, celery, carrot and curry powder. I omit 1 tsp curry. Saute until veggies are al dente (barely tender), about 10 - 15 mins. Stir in garlic and potaoes and saute for another minute or two.
4. Sprinkle flour over the sauteed veggies and cook for a couple of minutes, stirring and scraping bottom of pan to keep the mixture from sticking. Then blend in 2 cups of the fish stock (made earlier), mixing thoroughly to make sure all of the floury vegetable mixture is incorporated before you add the rest of the liquid. I also add a few more packets of salt free chicken bouillon here. For this much soup, i'd use a total of at least 8 boullion cubes (between here & the 6 in the fish stock).
5. Add remaining fish stock, thyme, oregano, salt and pepper. Simmer for about 20 - 30 mins or until potatoes are tender.
6. Stir milk and seafood pieces into soup, and cook soup just under a bare simmer (no bubbling) for about 5 - 10 minutes
7. Add the minced parsley and/or sliced green onion tops and serve.
8. adapted by united2gether to taste and personal preferences; based on recipe called crowded chowder in Good Food, Great Medicine; A Homemade Cookbook by Mea Hassell, & Miles Hassell, MD
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