Seafood Chowder

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Description

A favourite ‘go-to’ recipe every time.  Changing the cream to coconut milk gives this recipe a unique international twist that envelopes your taste buds with a light velvety flavour.  Yup, new family fav.!

Ingredients

2 Tbsp olive oil
1 cup onions, chopped
½ cup red pepper, chopped
½ cup carrots, chopped
1 (973 ml) container of chicken stock, vegetable stock or water
½ bottle of white wine, chardonnay
1 (142g) can Gold Seal clams and juice
1 cup lobster, cooked and chopped
1 cup baby shrimp (add right at the end)
½ Tbsp salt and pepper
1 cup of 35% cream for full fat, use evaporated milk or soy milk for lower fat.
* Click on ingredient to choose one

Directions

1
In a large pot on med/high heat add olive oil and onions and sauté for about 2 minutes.
2
Then add peppers and carrots.
3
Let them sweat for about 3-5 minutes then add the wine and stock and bring to a rolling boil.
4
Once a rolling boil is reached turn heat down to low and let simmer for 10 minutes.
5
Add clams and juice, lobster and return to simmer.
6
Stir in cream. If using a low fat substitute cool chowder for 10 minutes before adding your dairy. It may curdle if you don’t.
7
Once the chowder has returned to full temperature (it’s hot again) add your shrimp, stir and serve.