Seafood Vegetable Chowder

seafood vegetable chowder


A thick and chunky seafood chowder which includes shrimp, scallops and haddock fish in a creamy vegetable broth with chunks of potatoes, sautéed mushrooms, celery and carrots.

Seafood Vegetable Chowder

Ingredients                              Makes: 4 servings
4 cups vegetable broth  *See recipe below!
20 to 25 wild raw shrimp, peeled and deveined
1 1/2 cups scallops
227g / 8oz wild haddock, cut into 1“ chunks
3 Tbsp unsalted butter
3 Tbsp brown rice flour ~or~ all-purpose flour (for roux)
3/4 tsp thyme leaves ~or~ 1/2 tsp thyme powder
1/4 tsp savory spice
sea salt to taste
black pepper to taste
1 onion, diced
3 celery stalks, thinly sliced
1 bay leaf
2 carrots, finely chopped
3 to 4 garlic cloves, minced
6 mushrooms, sliced
3 medium red potatoes, cut into 1” chunks
1/4 cup fresh parsley, minced
1 can coconut milk ~or~ 1 1/2 cups 3.5% homo milk
1 lemon, cut into wedges & parsley sprigs (garnish)

Thaw seafood. Place seafood in a bowl on the counter to thaw.

Warm broth. Warm broth in a large soup pot or dutch oven over medium heat. Bring to a soft boil then reduce heat to a low simmer.

Thicken broth. In a small bowl combine the flour with the seasonings which include thyme, savory, black pepper and sea salt. In a skillet or non-stick frying pan melt 3 tablespoons of butter over low heat. Stir in the flour mixture and mix to combine. Then with a ladle, add 1/4 cup of broth and slowly mix in until a thick saucy mixture forms. Add another 1/4 cup of broth to the saucy mixture and again mix until a thick saucy mixture forms. Repeat a few more times waiting until a saucy mixture forms every time; then slowly stir mixture back into soup pot with the remainder of the broth. Increase heat of soup pot to a medium-low and slowly stir until mixture thickens then reduce to low.

Prepare vegetables. Dice the onion and thinly slice the celery then set aside in a bowl. Peel the carrots and finely chop and then set aside in its own bowl. Mince the garlic cloves and put in a small bowl of its own. Thinly slice the mushrooms and set aside in their own bowl. Cut the eyes out of the potatoes then cut into 1 inch chunks and put aside in their own bowl. Mince the parsley and also put aside in its own bowl.

Sauté vegetables. In a clean non-stick frying pan or skillet over medium-low heat add one tablespoon of butter and then the onion, celery and the bay leaf. Sauté vegetables for 3 to 4 minutes or until the onions have turned translucent. Stir in the carrots and the garlic cloves and cook for 1 minute longer or until fragrant. Discard the bay leaf and then transfer mixture to the soup pot.

Add a tablespoon of avocado oil or coconut oil to the skillet and increase the heat on the element to medium. Stir in the sliced mushrooms and cook for 4 to 5 minutes or until the water has evaporated out of the mushrooms; then transfer the mushrooms also to the soup pot.

Add another tablespoon of avocado oil or coconut oil to the skillet and over medium heat now fry the potatoes for about 5 to 6 minutes, flipping them every minute. A light golden jacket will form on the outside of the potatoes, but they should still be somewhat firm on the inside. Transfer the potatoes now to the soup pot also.

Prepare seafood. Run cool water over the seafood separately until it has all fully thawed. De-shell and de-vein the shrimp if required and then set aside. Cut the haddock into 1 inch chunks and set aside.

In a skillet or non-stick frying pan over medium-low add 1 tablespoon of avocado oil and the shrimp. Cook the shrimp on each side for 2 minutes and no longer or shrimp will become tough; transfer shrimp to the soup pot. Next add the scallops and the haddock chunks to the skillet and cook the fish also for 2 minutes before carefully flipping and cooking on the other side for 2 more minutes before also transferring to the soup pot.

Add coconut milk and parsley. Stir in the coconut milk into the soup pot now slowly until fully combined. Last stir in the finely chopped parsley herbs.

Allow soup to simmer for 5 minutes. Allow the soup to simmer over low heat for at least 5 minutes for flavours to blend and fish to fully cook. Serve soup with a slice of lemon and some fresh sprigs of parsley. Enjoy.

Recipe shared by: J. Marshall

*Try our Vegetable Herb Broth recipe here!

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