Seafood Chowder Recipe

It has been pretty chilly here lately and there is nothing I have felt like eating more than soup.  But I was getting sick of all the same old recipes... chicken noodle soup, beef stew, lasagna soup, etc.

Rooting around in the freezer, I found a bit of seafood and thought I'd try my hand at making a lighter version of seafood chowder.

While I definitely prefer my chowder with a nice, thick, creamy base I knew that my Weight Watcher points would not hold up well to that so I made a few substitutions and settled for a thinner soup- base.  It was still quite delicious!

1 Tablespoon minced dried onion (or 1/2 onion; diced)
1 teaspoon Old Bay seasoning
1/4 teaspoon thyme
1 Tablespoon flour
1 Tablespoon chicken bullion
6 cup water
3 stalks celery, sliced
1 1/2 cup sliced carrots
5-6 large red skinned potatoes; washed and diced
2 haddock filets cut into bite sized pieces
1 lb shrimp; peeled and deveined
1 1/2 cup milk
1/2 cup plain yogurt

In a large stock pot combine dried onion, Old Bay seasoning, thyme, flour, chicken bullion, water, celery, carrots and potatoes.  Cook until vegetable are fork tender.  I like to bring the water to a boil and let the vegetables simmer all day but you can easily make this meal in much less time.

About 15 or so minutes prior to serving I combined the yogurt and milk together in a small bowl; whisking until the yogurt was incorporated into the milk.  I then poured the mixture into the soup and added the fish and shrimp.

The fish and shrimp cooked up quickly.

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  1. Yummm! Your seafood chowder looks amazing!

  2. This look delicious! I'm not a fan of the heavy chowders so this looks perfect. :)
    Thanks so much for sharing on Farm Fresh Tuesdays!

  3. Thanks for sharing at Farm Fresh Tuesdays this week! I am featuring you in tomorrow's FFT's, be sure and stop by to say hi!
    Melissa | Little Frugal Homestead

  4. I really love a good Seafood Chowder and your recipe is great! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen


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