Mixed Seafood Chowder Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Flounder fillet3⁄4 Pound, cut into 3/4 inch pieces
 Cod fillets/Halibut / grouper fillets1⁄2 Pound, cut into 1/2 inch pieces
 Medium shrimp1⁄2 Pound, shelled, deveined, and halved lengthwise
 Fresh lemon juice2 Tablespoon
 Unsalted butter4 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Curry powder1 Teaspoon
 Bottled clam juice/Fish broth / reduced-sodium chicken broth2 Cup (32 tbs)
 Reduced-sodium chicken broth2 Cup (32 tbs)
 Salt1⁄2 Teaspoon
 Black pepper3⁄4 Teaspoon
 Frozen tiny peas1⁄2 Cup (8 tbs), thawed
 Half and half1⁄2 Cup (8 tbs)
 Minced fresh dill/1 teaspoon dried2 Tablespoon

Nutrition Facts

Serving size

Calories 450 Calories from Fat 214

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 12.8 g64%

Trans Fat 0 g

Cholesterol 202 mg

Sodium 1137.9 mg47.4%

Total Carbohydrates 19 g6.5%

Dietary Fiber 1.8 g7.2%

Sugars 3.7 g

Protein 39 g78.8%

Vitamin A 32.7% Vitamin C 25.2%

Calcium 14.6% Iron 20.1%

*Based on a 2000 Calorie diet

Directions

1. In a medium bowl, combine the fish and shrimp, sprinkle with the lemon juice, and toss gently. Set aside.
2. In a large saucepan, warm the butter over medium-low heat until melted. Add the flour and curry powder, and cook, whisking constantly, until the flour is completely blended, about 3 minutes.
3. Whisking constantly, gradually add the fish broth and chicken broth. Add the salt and pepper, increase the heat to medium-high, and bring the mixture to a boil, whisking occasionally. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Add the fish and shrimp mixture, the peas, and cream, stir to combine, and simmer until the fish and shrimp are opaque, about 3 minutes. Remove the pan from the heat and stir in the dill.
5. Ladle the chowder into 4 soup bowls and serve hot.
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