Chunky Fish and Shrimp Chowder recipe
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Ingredients
- ½ lemon, juiced 1 tablespoon dried basil 1 tablespoon onion powder 1 teaspoon salt 1 ½ pounds uncooked medium shrimp, peeled and deveined - thawed if frozen 1 pound grouper fillets, thawed if frozen 1 pound tilapia fillets, thawed if frozen 1 tablespoon extra-virgin olive oil 1 teaspoon ground black pepper 1 tablespoon onion powder 1 tablespoon extra-virgin olive oil 3 cups chopped onion 10 cloves garlic, diced 7 cups peeled, cubed potatoes 3 carrots, sliced 2 zucchinis, sliced 1 cup canned sweet corn kernels, drained 1 cup chopped fresh cilantro 2 quarts water, or as needed to cover 2 cups skim milk ⅓ cup unsweetened coconut cream 1 tablespoon whole wheat flour, or as needed
Nutrition Info
- 350.3 caloriescarbohydrate: 35.6 gcholesterol: 137.8 mgfat: 7.6 gfiber: 5.1 gprotein: 35.4 gsaturatedFat: 3.4 gservingSize: -sodium: 495.2 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Chunky Fish and Shrimp Chowder
Directions
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Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl, toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
Heat 1 tablespoon olive oil in a large soup pot, cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil, simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.