Triple Seafood Chowder

Prep Time 00:00 Cook Time 00:00

Ingredients

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion
  • 2 cups peeled and cubed white sweet potato (1/3-inch cubes)
  • 3 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 3/4 teaspoon sea salt, divided
  • 1 bay leaf
  • 1 cup coconut cream (see tip)
  • 2 cups Beef, Fish or Pork bone broth
  • 8 ounces wild salmon, cubed*
  • 8 ounce pre-cooked shrimp, tails removed*
  • 3.5 ounce can smoked kippers*
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/3 cup packed finely chopped parsley
  • 1 teaspoon lemon zest
  • 1/2 lemon, juice

* You can use any combination of seafood in this soup. Just be sure to cook thoroughly (generally until opaque) and use at least one smoked seafood for best flavor.

Directions

  1. Heat olive oil in a large pot over medium-high heat. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
  2. Add coconut cream and broth to the pot and bring to a low boil. Stir in salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt. Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
  3. Stir in parsley, lemon zest and lemon juice. Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

Recipe Notes

Tip: Replace coconut cream with 1/2 cup pureed cooked white sweet potato instead, if desired.

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