I recently wrote about the wonderful Seafood Chowder that we made from a Coop’s Place receipe using Whole Foods market ingredients. While I can’t share that recipe, I can share my own. It is the kind that doesn’t take much time, and it is really good for a quick, hearty dinner after a long day at work.
Of course you can substitute fresh ingredients for all the canned and frozen stuff, which I do on the weekends, when I have time to shop at my local seafood and farmers markets.
My Seafood Chowder
1 tablespoon olive oil
1/2 medium onion, chopped
2 stalks celery, chopped
2 cans diced potatoes – do not drain
1 can corn – do not drain (optional – I don’t use corn, but some of my friends do)
2 8-ounce bottles clam juice (or vegetable broth)
2 bay leaves
salt & pepper to taste
2 cans clams, do not drain
1 can lump or claw crab meat, do not drain
1/2 pound large frozen shrimp, thawed & tails removed
1/2 pound frozen tilapia fillets, thawed, cut into 1-inch strips
1 can whole oysters, undrained (optional)
1 cup fat-free half & half
Saute the onion and celery in olive oil until they are translucent – when they look a little shiny. Add in potatoes and corn, if desired. As the veggies heat up, add in the clam juice, bay leaf, salt & pepper. Bring to a boil, then reduce heat and let simmer about 10 minutes.
Add in each of the remaining ingredients in the order listed; bringing chowder to a boil each time before adding the next ingredient. Once you add the half & half, reduce heat again and let simmer another five minutes before serving.
Serve with a salad of fresh greens and crusty sourdough bread.