Southern Seafood Chowder
This simple chowder is delicately flavored purely by the veggies, seafood and dill. It is very quick to make and richly satisfying on a winter day.
Makes
Serving size
Ingredients
3 tablespoons olive oil
1 small (70 grams) onion, diced
2 medium (122 grams) carrots, diced
2 stalks (80 grams) celery, sliced
1 tablespoon garlic, minced
1 cup heavy cream
2 cups fish stock
1 cup water
5 ounces shrimp, peeled
5 ounces tilapia fillets, cut into chunks
2 tablespoons dill
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add onions, carrots, and celery.
- Reduce heat and cook slowly until onions become transparent.
- Add garlic, heavy cream, fish stock, and water. Increase heat until mixture bubbles.
- Reduce heat and simmer for approximately 20 minutes. Soup will reduce slightly.
- Add the shrimp, fish, and 1 tablespoon of the dill. Let simmer for 5 to 8 minutes more.
- Serve in bowls with a sprinkling of the remaining fresh dill.
Cooking Tip
Both tilapia and shrimp are readily available frozen. If you keep them in your freezer, this can become a staple meal in the wintertime as you will not use the entire package and can use the remaining fish and shrimp again in the future.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 4 servings Serving size: ¼ recipe
Calories
417
Fat
33 g
Saturated Fat
16 g
Trans Fat
<1 g
Cholesterol
154 mg
Carbohydrates
8 g
Sugar
4 g
Fiber
1 g
Protein
23 g
Sodium
357 mg
Calcium
132 mg
Phosphorus
251 mg
Potassium
574 mg
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