Sunday, March 25, 2012

Seafood Corn Chowder

With the temperature dropping back off to normal temperatures, and that summer feeling fleeing, I'm starting to feel like fall.  It makes me think of comfort foods, like the beef chili I made this week, or soups, specifically seafood corn chowder.  It's from Clean Eating's cookbook, and I loved every minute of it!

The recipe's easy to put together, and makes the whole kitchen smell spicy and warm.  It pulls together the comfort food theme, without saying autumn, as well.  Plus, the serving sizes are good enough for supper or work lunches.

Seafood Corn Chowder
Makes: 5 servings (about 2-cups each)

1 Tbsp olive oil
1 white onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
sea salt and black pepper, to taste
1 jalapeno pepper, chopped, seeded (I skipped this)
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 green onions, white and light green parts only, thinly sliced 

Heat oil in a large Dutch Oven or stockpot on medium.  Add onion, carrots, and celery; season with salt and pepper and cook until soft, about 8 minutes.  Add jalapeno (if using), paprika and thyme and cook for 1 minute, stirring well.  Add 3 cups water, increase heat and bring to a boil.  Add potatoes and reduce to a simmer until just tender, 7 - 8 minutes.  Add corn and milk; season with salt (1/4 tsp minimum) and pepper and simmer 3 more minutes.

Using an immersion blender, puree some of the soup to allow it to thicken up.  Allow soup to return to simmering.

Add scallops to pot and simmer 3 minutes (time should begin when liquid begins to simmer.)  Add shrimp and simmer for 2 minutes, or until shellfish are opaque in centre.  Remove from heat and taste for seasoning.  Ladle into bowls, sprinkle with green onion (I used leeks because that's what I had in my fridge) and serve.

Source:   The Best of Clean Eating 2.

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