Seafood Corn Chowder
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 Servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Seafood Corn Chowder
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A light, delicious, filling meal for two! This quick and easy shrimp chowder recipe hits the spot when you're in the mood for hearty comfort food.
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Ingredients
- 2 Tbsp avocado oil divided
- ½ yellow onion finely chopped
- 4 cloves garlic minced
- 3 ears of corn kernels removed (or 2 cups of corn kernels)
- 1 Tbsp smoked paprika
- 2.5 cups low-sodium chicken broth
- 1/2 cup half and half or cream*
- ½ pound raw shrimp shells removed and deveined
- ½ pound sole filet or other white fish, such as tilapia
- Sea salt and black pepper
Instructions
- Heat one tablespoon of avocado oil over medium-high heat in a large pot such as a large Dutch oven. I recommend using a thick-bottomed pot if at all possible.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and sauté another 2-3 minutes. If the onion begins turning brown at any point, decrease it to medium heat.
- While onion and garlic are sautéing, shuck the corn and carefully remove the kernels with a sharp knife.
- Add the corn kernels to the pot and sauté for another 5 to 8 minutes. Sprinkle in the paprika and stir.
- Pour in the chicken stock and half and half. Cover and bring the pot to a boil (increase heat if necessary). Once the mixture has come to a full boil, reduce the heat.
- Using a large measuring cup, scoop about half of the soup mixture out of the pot and pour it into a blender or food processor. Note: you can use an immersion blender here if you have one.
- Emulsify until smooth. Pour the blended soup back into the pot. Cover the pot and allow the soup to simmer for about 20 minutes.
- While soup is simmering, prepare your fish. Sprinkle the sole filets and shrimp with salt and pepper.
- Heat 2 tablespoons of avocado oil over medium high heat in a large nonstick skillet.
- Place sole filets in the skillet and cook for about 2-3 minutes on each side, until cooked through. Place on a plate and set aside. Using the same skillet, cook the shrimp about 30 seconds to a minute on each side, until cooked through. Note: Fish is considered fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit.
- Place the shrimp on the plate with the sole and set aside until chowder is finished simmering. Chop the sole filets into 1.5” pieces and add them to the chowder. Similarly, add the cooked shrimp to the chowder. Stir and cook for an additional 3 to 5 minutes. Taste the seafood chowder recipe for flavor and add salt and pepper to taste. You can also add a drizzle of lemon juice or lime juice.
- Serve seafood corn chowder with fresh chopped basil, avocado, and a big hunk of crusty bread with butter or garlic bread. You can add more toppings like sour cream and chopped green onions if you’d like.
Notes
- *Use ½ cup of full-fat canned coconut milk for dairy-free.
- *Use ½ cup of full-fat canned coconut milk for dairy-free.
Nutrition Information
Show Details
Serving
1Serving (of 2)
Calories
545kcal
(27%)
Carbohydrates
43g
(14%)
Protein
43g
(86%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
179mg
(60%)
Sodium
1346mg
(56%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1Serving (of 2) | |
| Calories | 545kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 43g | 86% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 179mg | 60% |
| Sodium | 1346mg | 56% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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