Chef's Seafood Chowder Recipe
Chef Thomas Kerns shares his recipe for Seafood Chowder. This recipe is suitable for 2 adults.
In an effort to keep you well fed and add to your recipe log, here's a great item from our new Fall Menu. So much goodness in one dish. This recipe uses 3 different types of seafood for a very flavorful profile.
CHEF'S SEAFOOD CHOWDER
- 2 tablespoons avocado oil
- 2 cups large diced yellow onion
- 1 1/2 cups large dice sweet potato
- 3 ribs celery, medium dice
- 2 large carrots, medium dice
- 3/4 teaspoon sea salt, divided
- 1 bay leaf
- 1 cup coconut cream (blended coconut mana & water)
- 2 cups vegetable stock or chicken stock
- 1 cup wild salmon, cubed
- 1 cup 26/30 shrimp, peeled & tails removed
- 3.5 ounce can smoked wild kippers (or wild smoked sardines)
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/3 cup chopped parsley
- 1 pinch crushed red pepper
- 1 pinch black pepper
- Heat olive oil in a large pot over medium-high heat.
- Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender. Approximately 6 to 8 minutes.
- Add coconut cream and broth to the pot and bring to a low boil.
- Stir in salmon, shrimp, kippers, thyme, dill, chives, crushed red pepper, black pepper, and remaining 1/2 teaspoon sea salt if needed.
- Cook until the salmon and shrimp are cooked through and the vegetables are to desired tenderness.
- Remove from heat.
- Stir in parsley, ladle into bowls.
- Serve with a scoop of cauliflower rice or Carolina Gold rice for a heartier meal.
Better yet, you can order this Seafood Chowder this week from The Good Kitchen.